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May 20, 2021 2 Comments

YouTube Recipe -

Serves - 2

Spice level - Mild


Items In gms In Numbers

Chick Peas canned or

fresh( if you are using whole chick peas read the prep needs below)

250 g 
Onion fine chopped 150 g Usually 1
Tomato chopped/puree 200 g Usually 1 1/2 tomatoes

The one curry


15 g 1 tbsp
Garlic fine chopped/grated 15 g usually 5 cloves
Ginger fine chopped/grated  15 g 3  one inch cubes
Oil 30 ml 2 1/2 tbsp
Shredded fresh/frozen unsweetened coconut  20 g 1/4 cup
cashew (soaked in water) 25 g 1/4 cup

 coconut cream

35 ml  3 tbsp
Fresh Cilantro 

3 g

1/4 cup


Preparation :

Pre prep needs:

  1. If you are using regular chick peas then soak it overnight in water( skip this step if you are using canned peas)
  2. Next day before prep add them in sauce pan with water and and let it boil for 30-40 minutes until it becomes soft. Drain the water and keep it aside ( also skip this if you are using canned chick peas )
  3. Soak the cashews in a cup of hot water.
  4. Roast the coconut in a pan for 5 minutes in a medium flame until it turns golden brown(not black)
  5. Add the cashews, roasted coconut 1 tsp 'The one curry' masala some water in a blender and make it into a fine paste.

The Base:

  1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 30 ml oil of your choice.
  2. Add chopped onion and sauté till it turns gold brown
  3. Add the chopped/grated ginger and garlic and sauté for a minute
  4. Add all the tomatoes give it a bit of stir for a minute.

The Masala:

  1. Add 3/4  tbsp of the The one curry masala
  2. Add 1 1/4 tsp salt (adjust as per liking)
  3. Give it a good mix
  4. Add a little bit of water to avoid burning
  5. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  6. Tomato Test: You should now see the tomatoes completely turned soft 
  7. Now add the roasted coconut and cashew paste and give it all a good mix

The Main:

  1. Add the chick peas now and give it all a good mix 
  2. Add water. The quantity of water you add should be in the  same level of the entire mix at this point(usually about 1 cup). Give it a good mix
  3. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
  4. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 15 mins. Give it a couple of stirs in between the 15 mins to make sure the bottom doesn't burn and put the lid back on.
  2. After 15 mins remove the lid and bring to a medium flame let it boil for another 3 mins until the entire water content reduces to 60% of its initial level. ( It should have turned a thicker and oil should separate out)
  3. Using the bottom of the spoon or a masher mash a few chick peas so it releases starch and gives the curry a nice and creamy texture.
  4. Consistency test: The gravy should not be runny. It should be in the constituency of a table cream
  5. Add the coconut cream and let it boil for 5 mins
  6. Finish it off with some cilantro leaves (1/4 cup) and or curry leaves.

Enjoy with Rice or Parotta or Naan bread!!


2 Responses


June 10, 2021

Hey Luke, glad you enjoyed our masala and the recipe. Keep currying!!

Luke Gibbons

June 07, 2021

Sooooo goooood! Tastes like restaurant quality if you follow correctly 😉

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