Chickpea Tikka Masala is a simple dish with incredible flavor, suited for the vegans. This protein rich recipe is a rich, spicy and delicious dish. It is a wonderful try and never disappoint you with its taste. Delicious gravy with coconut milk blended well with chickpeas.Serve it with cooked rice, but I preferred it with my rotis.
Deep bottomed pan, blender
Chickpeas | 1 ½ cup (soaked 6 hrs)
Onion | 1 medium
Ginger-garlic paste | 1 Tbsp
Tomato(diced) | 1 medium
Cumin | 1 tsp
Chilli powder | 1 tsp
Coriander powder | 1 tsp
Garam masala powder | ½ tsp
Turmeric powder | ½ tsp
Black pepper powder | 1 tsp
Thick coconut milk | 1 cup
Lemon juice | 1 Tbsp
Cooking oil | 3 Tbsp
Salt to taste
Coriander leaves for garnishing
How to Cook!
Cook the soaked chickpeas with turmeric powder and adjusted salt, in the Pressure cooker .
Heat oil in a deep bottomed pan over medium heat. Add chopped onions, sauté and cook until it turns light brown. Add ginger-garlic paste, tomatoes and salt, sauté well and let it cook for 2 minutes until tomatoes become soft.
Now add in cumin, chilli powder, coriander powder, garam masala powder and black pepper powder, mix well and cook for 2 minutes in low flame.
Add the coconut milk and bring to a boil cover and simmer for another 3 minutes. Now, blend this mixture to a smooth sauce with a blender or in a food processor. While blending you can add few pieces of cooked chickpeas that only add up the taste.
Transfer it back to the pan, add the chickpeas . Cook, stirring for 2-3 minutes. If the gravy is too thick, add 2-3 Tbsp of water and adjust the consistency. Add the lemon juice, mix well and let it be done in low flame for 1 minute.
Serve with a cooked rice and garnish with coriander leaves.