Spiced Chickpea Curry (No Tomato Version)

A quick, no-tomato chickpea curry spiced with mustard and fennel seeds, Kashmiri chili, and garam masala. Simmered to thicken, finished with kasuri methi, cheese, and lemon.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a pan.

Step 2

Add mustard seeds and let them pop.

Step 3

Add fennel seeds and onions. Sauté until soft.

Step 4

Add chili powder, coriander powder, turmeric, chicken masala, garam masala, and sugar. Stir briefly.

Step 5

Add a splash of water to prevent burning.

Step 6

Add chickpeas and salt. Mix well.

Step 7

Add remaining water and simmer for 10–15 minutes.

Step 8

Lightly mash a few chickpeas to thicken the gravy.

Step 9

Turn off heat. Add kasuri methi and fresh coriander.

Step 10

Add 1 cheese slice and stir until melted.

Step 11

Finish with lemon juice.