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Green Chickpeas Curry recipe

Green Chickpeas Curry

by Leena Kohli (@leenakohli)
Prep Time
20min
Cook Time
30min
Total Time
50min
IndianLunchDinnerVegetarianVegan

Green chickpea curry, also known as Hara Choliya, is a tasty and nutritious dish that is very popular in many Indian households. Enjoy a warm and comforting bowl of Green Chickpeas Curry, made with fresh green peas and potatoes in a tasty, spiced curry. This simple recipe requires a handful of spices, making it ideal for any home cook. Pair it with rice or your preferred bread for a satisfying meal to please the whole family.

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • 500g
    fresh Green Chickpeas
  • 2
    medium-sized Potatoes (cubed)
  • 1cup
    Mustard Oil
  • 1pinch
    Asafoetida (hing)
  • 1
    Bay Leaf
  • 2piece
    Small pieces of Cinnamon Sticks
  • 4
    medium-sized Onion (pureed)
  • 1tbsp
    Ginger Garlic Paste
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 5
    medium-sized tomatoes (pureed)
  • 3
    Green Chillies (finely chopped)
  • 1tbsp
    Dry Fenugreek Leaves
  • 1/2tbsp
    Turmeric
  • 1tsp
    Cumin Powder
  • 1tsp
    Salt
  • 1tsp
    Garam Masala
  • 5cups
    Water
  • Fresh Coriander for garnishing

Method

Cooking Instructions

  1. Heat mustard oil in a pressure cooker until it starts to smoke. Remove from heat briefly to cool, then reheat to medium-high.

  2. Add asafoetida, bay leaf, and cinnamon sticks to the oil. Sauté briefly.

  3. Stir in the ginger garlic paste and sauté until golden, about 2-3 minutes.

  4. Add the pureed onions; cook until they turn a light golden brown.

  5. Mix in the Kashmiri red chilli powder and cook for another minute.

  6. Add the pureed tomatoes and chopped green chillies, cooking for 3-4 minutes.

  7. Add fenugreek leaves, turmeric, cumin powder, salt, and garam masala. Stir well and cook until the oil separates and rises to the surface, stirring occasionally.

  8. Mix in the green chickpeas and cubed potatoes. Cover with the cooker lid (leave unsealed) and let it simmer for 7-8 minutes, stirring occasionally. Add a splash of water if the masala starts sticking to the bottom.

  9. Pour in the water, close the lid of the pressure cooker, and cook for 2-3 whistles. Turn off the heat and allow the pressure to release naturally.

  10. Once the pressure has been released, open the lid, and check and adjust seasonings as needed.

  11. Garnish with fresh coriander and serve hot with rice, roti or paratha.

Tips & Tricks

  1. Adjust the water amount to achieve your desired gravy thickness.

  2. Adjust the chillies according to your taste.

  3. Mustard oil is recommended for its authentic flavor and color. Vegetable oil or ghee are suitable alternatives, with ghee offering a richer flavor.

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Recipe by

Leena Kohli

(@leenakohli)

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