Yesterday evening, I had a casual sundowner with a colleague while sipping some whiskey. We ordered Chana Chaat, which tasted as tempting as it sounds. The chickpeas were boiled to perfection, and the finely chopped onions and tomatoes mixed with lemon juice complemented the flavours, setting the tone for a perfect evening.
We added some chopped green chillies on top, a nod to my love for spicy food. As I enjoyed the dish, one thought crossed my mind: I wanted to create a creamy chickpea gravy that everyone would enjoy, especially paired with rice. I aimed to capture the same flavour profiles as Chana Chaat but in a milder form.
So, let me present my new recipe for Creamy Chickpeas Masala. This dish is a hit in my household, and the kids devour it enthusiastically. Give this recipe a try, especially on Meatless Monday!
Ingredients:
Boiled Chickpeas – 200 gm
Tomatoes – 75 gm
Onion – 30 gm
Green Chilli – 2 to 3 pieces
Kaju Kalmi Paste ( cashew nut graft ) – 2 tbsp
Curd ( beaten ) – 1/2 cup
Garlic paste – 1 tsp
Turmeric – a pinch
Red Chilli Powder – 1 tsp
Coriander powder – 1 tsp
Salt – to taste
Sugar – 1 tsp
Garam Masala – a pinch
Vegetable stock – 50 ml
Sesame Oil – 30 mil
Fresh Coriander – for garnish
Method:
1 ) Grind the onions and tomatoes to a coarse paste.
2 ) Chop the chillies and set aside.
3 ) Heat oil in a thick-bottomed pan. Fry the paste till the oil oozes out. Add garlic paste and Kaju Kalmi and fry further on a sim flame sauteing continuously. Add the spices except the garam masala and saute a bit more.
4 ) Add chickpeas, curd and vegetable stock. Mix well. Add salt, sugar and garam masala. Cover and let it simmer for 10 to 12 minutes. Remove from flame and serve hot garnished with chopped coriander.
