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.

Serves:
3-4


Cooking Time:
30 Minutes


Equipment:
Deep bottomed pan, blender

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Ingredients

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!

Step 1

Cook the soaked chickpeas with turmeric powder and  adjusted salt, in the Pressure cooker .

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.


Let me know your review once you cook this Chickpea Tikka Masala and enjoy it..