Kabuli Chane Curry

Kabuli Chane Curry


611 people made this

About this recipe: 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.


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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