Kabuli Chane Curry

    40 mins

    In typical North Indian style, kabuli chane (chickpeas) are simmered in a fragrant and spicy gravy and garnished with fresh coriander. Serve with rice for a great meal.

    612 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 2 onions, minced
    • 2 cloves garlic, minced
    • knob ginger, finely chopped
    • 6 whole, dried cloves
    • 1/2 teaspoon cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • salt
    • 1 teaspoon Kashmiri Degi Mirch (cayenne pepper ok to sub)
    • 1 teaspoon ground turmeric
    • 800g kabuli chane, soaked overnight, boiled. Or tinned, undrained
    • handful chopped fresh coriander

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, degi mirch and turmeric. Cook for 1 minute over medium heat, stirring constantly.
    2. Mix in kabuli chane and their liquid (if using tinned). Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.

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    Reviews in English (493)


    Delicious - I'd have a couple of suggestions for some other reviewers. If this tastes bland or you feel it needs 4x the spices, you probably are using jarred spices that have been sitting in your cabinet since the Truman administration. I think by and large crushing cinnamon sticks is a risky proposition - most cinnamon sticks in the US are for dipping in punch or decoration for some coffee drink - they are usually just awful. Ground coinnamon isn't perfect but a teaspoon will more than do. I have been cooking from scratch for 20 years and have NEVER seen a fresh chickpea at any market. I assume that this reviewer meant canned as opposed to dry...I hope. I never add the canned liquid from beans, it has some starch, but a quick blend with the immersion blender or mashing some of the garbanzo's against the side of the pan with a fork will thicken it up nicely and you don't risk the tinny flavour of the canned liquid....obviously add as much or as little liquid as you prefer.  -  06 Jan 2005  (Review from Allrecipes US | Canada)


    Of the new recipes I try, my husband and I agree that I should repeat some of them, but with A. Rahman's Chickpea Curry, we both wanted it again the next day! I scaled the recipe (for which I'm now kicking myself) to 4, used 1/2 tsp of ground cinnamon instead of crushing the stick, omitted the salt, added 2 cups of diced left over turkey, and 1/2 cup of vegetable broth (from a cube) to add extra sauce and replace the omitted salt. Served it over jasmine rice and called it a day. This (with or without my turkey addition) will become a regular menu offering in our house. Someone else wrote that it will satisfy your craving for curry- and they are totally right. Cheers!  -  30 Mar 2003  (Review from Allrecipes US | Canada)


    I've already reviewed this recipe, but it's become such a favourite of mine that I had to review it again. The last time I made it I added a large can of diced tomatoes (drained) and doubled the spices- it was wonderful!! Plus, once you've got all the spices, it's the easiest thing to make! Yum!  -  08 Nov 2002  (Review from Allrecipes US | Canada)