Green chickpea curry, also known as Hara Choliya, is a tasty and nutritious dish that is very popular in many Indian households. Enjoy a warm and comforting bowl of Green Chickpeas Curry, made with fresh green peas and potatoes in a tasty, spiced curry. This simple recipe requires a handful of spices, making it ideal for any home cook. Pair it with rice or your preferred bread for a satisfying meal to please the whole...
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Heat mustard oil in a pressure cooker until it starts to smoke. Remove from heat briefly to cool, then reheat to medium-high.
Add asafoetida, bay leaf, and cinnamon sticks to the oil. Sauté briefly.
Stir in the ginger garlic paste and sauté until golden, about 2-3 minutes.
Add the pureed onions; cook until they turn a light golden brown.
Mix in the Kashmiri red chilli powder and cook for another minute.
Add the pureed tomatoes and chopped green chillies, cooking for 3-4 minutes.
Add fenugreek leaves, turmeric, cumin powder, salt, and garam masala. Stir well and cook until the oil separates and rises to the surface, stirring occasionally.
Mix in the green chickpeas and cubed potatoes. Cover with the cooker lid (leave unsealed) and let it simmer for 7-8 minutes, stirring occasionally. Add a splash of water if the masala starts sticking to the bottom.
Pour in the water, close the lid of the pressure cooker, and cook for 2-3 whistles. Turn off the heat and allow the pressure to release naturally.
Once the pressure has been released, open the lid, and check and adjust seasonings as needed.
Garnish with fresh coriander and serve hot with rice, roti or paratha.
Adjust the water amount to achieve your desired gravy thickness.
Adjust the chillies according to your taste.
Mustard oil is recommended for its authentic flavor and color. Vegetable oil or ghee are suitable alternatives, with ghee offering a richer flavor.
How do I make Green Chickpeas Curry in a pressure cooker?
To make Green Chickpeas Curry in a pressure cooker, start by heating mustard oil until it smokes, then cool it slightly. Add spices like asafoetida, bay leaf, and cinnamon sticks, and sauté. Next, add ginger garlic paste, pureed onions, and cook until golden. Incorporate pureed tomatoes, green chillies, and spices, then mix in green chickpeas and cubed potatoes. Cover and simmer for 7-8 minutes, then add water and cook under pressure for 2-3 whistles. Finally, release the pressure, adjust seasonings, and garnish with fresh coriander.
What are some dietary options for Green Chickpeas Curry?
Green Chickpeas Curry is naturally vegetarian and can be made vegan by ensuring the mustard oil is the only fat used. It's also gluten-free, making it suitable for those with gluten sensitivities. If you're looking for a low-carb option, you can reduce the amount of potatoes or substitute them with cauliflower.
Can I substitute green chickpeas with other legumes in this curry recipe?
Yes, you can substitute green chickpeas with other legumes like canned chickpeas or black-eyed peas. However, keep in mind that cooking times may vary, especially if using dried legumes, which will need to be soaked and cooked longer. Adjust the spices and cooking time accordingly to ensure a flavorful dish.
How should I store leftover Green Chickpeas Curry?
To store leftover Green Chickpeas Curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions. When ready to eat, thaw and reheat on the stove or in the microwave, adding a splash of water if needed to maintain consistency.
What are the best side dishes to serve with Green Chickpeas Curry?
Green Chickpeas Curry pairs wonderfully with steamed rice, roti, or paratha. You can also serve it with a side of yogurt or a fresh salad to balance the spices. For a complete meal, consider adding a simple cucumber raita or a tangy pickle to enhance the flavors.
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