Chora nu Shaak
A simple, homestyle Gujarati curry made with tender fresh green chickpeas and a handful of warm spices. The chickpeas are simmered with tomatoes and a gentle tempering of mustard and cumin, then finished with a drizzle of lemon. It's light, naturally sweet from the fresh chana, and pairs beautifully with roti or steamed rice.
For 4 servings
- prep · ~2 min
Prepare the fresh green chickpeas.
Rinse the shelled fresh green chickpeas thoroughly in water and drain.
- pressure cook · ~15 min
Pressure cook the chickpeas.
Add the rinsed chickpeas and half a cup of water to the pressure cooker. Cook on medium heat for 2 whistles. Allow the pressure to release naturally, then drain any excess water and set aside.
TIPFresh chana cooks quickly. Don't overcook or it will turn mushy. - temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and asafoetida, stir until fragrant (15 sec). - saute · ~4 min
Build the aromatic base.
1.Add ginger paste and green chilies. Sauté for 30 seconds.2.Add finely chopped tomatoes and stir well.3.Cook until tomatoes turn soft and mushy (3-4 minutes). - saute · ~1 min
Spice the masala.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir continuously and cook for 1 minute until the spices smell aromatic and the oil starts to separate slightly from the tomato mixture.
TIPSprinkle a tablespoon of water if the masala sticks to the pan. - simmer · ~5 min
Combine and cook the shaak.
Add the cooked chickpeas to the pan and stir gently to coat them with the masala. Add 2 tablespoons of water if the mixture looks too dry. Cover and let it simmer on low heat for 4-5 minutes so the flavors meld together.
- garnish · ~1 min
Finish with lemon juice and fresh coriander.
Turn off the heat. Drizzle lemon juice over the shaak and stir gently. Garnish with chopped coriander leaves.
- serve
Serve hot with rotli or steamed rice.
Transfer to a serving bowl. Chora nu Shaak is best enjoyed immediately with hot fulka rotlis or plain steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fresh green chickpeas (choliya) are seasonal; frozen can be used but reduce cooking time by 1 whistle.
- 2Let the pressure release naturally to keep the chickpeas intact and prevent them from bursting.
- 3When tempering, let the mustard seeds pop completely before adding cumin for maximum aroma.
- 4Cook the tomato masala until the oil visibly separates on the edges for a deeper, non-raw flavor.
- 5Add lemon juice only after turning off the heat to preserve its fresh tanginess.
- 6If the shaak thickens on standing, stir in a splash of warm water before serving to restore the gravy.
Adapt it for your goals.
Vegan
Already vegan as written; just confirm your asafoetida brand is free of wheat starch if needed.
low oilLow-oil
Reduce oil to 1 tsp and dry-roast the mustard and cumin seeds in a non-stick pan before adding a splash of water to sauté the aromatics.
paneerPaneer
Add 100g cubed paneer along with the cooked chickpeas for a protein-rich, creamy variation that still keeps the shaak light.
coconutCoconut
Stir in 2 tbsp fresh grated coconut just before simmering for a subtle sweetness and richer texture.
jainJain
Skip the ginger and use a pinch of ginger powder instead; omit asafoetida if it contains wheat or use a pure hing.
Why this is on our healthy list.
Rich in Plant Protein
Fresh green chickpeas provide a good source of plant-based protein that supports muscle repair and keeps you full longer.
High in Dietary Fiber
The intact skins of fresh chana are rich in fiber, aiding digestion and promoting steady blood sugar levels.
Packed with Antioxidants
Turmeric, coriander, and cumin deliver anti-inflammatory antioxidants that support overall cellular health.
Low in Calories, High in Nutrients
This light, oil-minimal curry is naturally low in calories yet dense with vitamins from tomatoes, green chilies, and fresh coriander.
Frequently asked questions
This recipe is designed for fresh chana — dried chickpeas require much longer soaking and cooking, and the texture will be starchier. Use fresh or frozen green chickpeas for best results.
