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About
Chickpea Korma is a rich, creamy, and mildly spiced North Indian curry made with chickpeas simmered in a luxurious sauce of onions, tomatoes, cashews, and aromatic spices. This vegetarian delight is wholesome, protein-packed, and pairs perfectly with rice, naan, or parathas. Ideal for both everyday meals and festive occasions, it brings authentic Indian flavors to your table.
Ingredients
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2 cups boiled chickpeas (canned or home-cooked)
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2 tbsp oil or ghee
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1 large onion, finely sliced
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2 tomatoes, pureed
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1 tbsp ginger-garlic paste
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8–10 cashews (soaked and ground to a paste)
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½ cup yogurt or coconut cream (for vegan option)
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1 tsp cumin seeds
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1 bay leaf
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1 tsp turmeric powder
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1 tsp coriander powder
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1 tsp garam masala
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1 tsp red chili powder (adjust to taste)
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½ tsp cardamom powder
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Salt to taste
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Fresh coriander leaves for garnish
How to Cook
Step by Step
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Prepare Base – Heat oil/ghee in a pan. Add cumin seeds and bay leaf. Let them splutter.
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Sauté Aromatics – Add sliced onions and fry until golden brown. Stir in ginger-garlic paste and cook for 1 minute.
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Add Tomatoes & Spices – Mix in pureed tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until oil separates.
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Make it Creamy – Stir in cashew paste and yogurt (or coconut cream). Cook for 2–3 minutes until the gravy turns rich and smooth.
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Add Chickpeas – Mix in boiled chickpeas, add a little water, and simmer for 8–10 minutes so the flavors blend.
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Finish with Aroma – Sprinkle garam masala and cardamom powder. Stir well.
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Garnish – Top with fresh coriander leaves.
How to Serve
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Serve hot with steamed basmati rice, jeera rice, naan, or parathas.
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For parties, garnish with fried onions or a drizzle of cream for an extra touch.
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Perfect as a main course curry in both vegetarian and vegan menus.
