Chickpeas and Mushroom Curry



  • 1 cup chickpeas soaked overnight and boiled
  • 250 gm button mushrooms sliced
  • 2 tbs cooking oil or butter
  • ½ cup diced onions
  • ½ tsp garlic paste
  • 1 tbp ginger paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin powder
  • 1 tsp garam masala
  • 1 cup pureed ripe tomatoes
  • 2 cups warm water
  • Fresh coriander for garnish
  • Pepper and salt to taste


In a pan heat oil and add the onions, garlic and ginger and sauté to golden brown. Add all the spices and except garam masala, stir well and then add the tomatoe puree. Cook for about 5 minutes and as soon as the fat starts to separate, add the mushrooms and stir well. Next add the water and bring the mixture to a boil.

Add the drained chickpeas to the boiling and mixture. Stir the mixture well and taste the curry and make any necessary adjustments. Cover the pan and let the curry simmer for about 10 minutes. Finally add the garam masala mix, well and garnish with fresh coriander.



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