Chickpea Yogurt Curry

You’ve had dahi ke kebab, you’ve had dahi aloo, it’s time for dahi chhole. Stir this Chickpea Yogurt Curry to relish a twist to the everyday dish.


Prep time: 30 minutes

Caters to: 4 gobblers

Challenge level: Basic

From the pantry:

  • 2 teaspoons peanut oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 6 cardamom pods
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 ½  cups onion, chopped
  • 2 tablespoons ginger, peeled and minced
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 cup water
  • ½  cup plum tomato, chopped
  • ½  teaspoon salt
  • 1 cup Epigamia Artisanal Curd
  • ½  cup cilantro, chopped
  • 870 grams chickpea, boiled

Cook Away:

  1. Take a large skillet and heat oil over medium heat.
  2. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks. Stir constantly and cook until fragrant.
  3. Add onion and cook for 2 minutes. Now add ginger and garlic and cook for 30 seconds. Stir constantly.
  4. Stir in garam masala and stir for 10 seconds.
  5. Stir in water, tomato, salt, and chickpeas. Bring the mix to a simmer. Let it cook for 5 minutes and stir occasionally.
  6. Remove the skillet from the stove, discard the cinnamon sticks and bay leaves. Stir in the Epigamia Artisanal Curd and cilantro.


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