Andhra chickpeas curry made spicy Andhra-style with green chilies: chickpeas cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 51 minutes.
Prep 19 min Cook 32 min Serves 2 Medium
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Green Chili3, slit
🌶️Cumin Seeds1 tsp
🫙Chickpeas1 1/2 cups, soaked overnight and pressure-cooked
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🌶️Red Chili Powder1 tsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🌿Curry Leaves1 sprig
🍋Lemon1/2, juiced
Instructions
1
Prepare the chickpeas and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the green chilies.
4
Add the chickpeas with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
🫙 Chickpeas1 1/2 cups, soaked overnight and pressure-cooked
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🌶️ Red Chili Powder1 tsp
Optional
🌿 Fresh Cilantro2 tbsp, chopped
🌿 Curry Leaves1 sprig
🍋 Lemon1/2, juiced
Steps
Prepare the chickpeas and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the green chilies.
Add the chickpeas with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
