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A delightful departure from the everyday chana masala! This Goan version is rich with a freshly ground spice paste, creamy coconut milk, and a unique tangy kick from kokum. It's a warm, comforting curry that pairs beautifully with rice or poi.
For 4 servings
Cook the Chickpeas: Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 1/2 tsp of salt. Pressure cook for 5-6 whistles or for about 15-20 minutes until they are soft and cooked through. Do not discard the cooking water. Set aside.
Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, peppercorns, cloves, and the cinnamon stick. Dry roast for 1-2 minutes until fragrant. Add the dried red chillies and fresh grated coconut. Continue roasting, stirring constantly, for 4-5 minutes until the coconut turns a uniform golden brown. Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.
Grind the Masala Paste: Transfer the cooled roasted ingredients to a blender. Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
Prepare the Curry Base: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the Base with Masala: Add the chopped tomatoes and cook for 6-7 minutes until they turn soft and mushy. Now, add the ground Goan masala paste. Sauté for 5-7 minutes, stirring frequently, until the paste darkens in color and oil begins to separate from the sides.
Simmer the Curry: Add the cooked chickpeas along with their cooking water to the pan. Add the soaked kokum petals (with their water), grated jaggery, and 1 tsp of salt. Pour in 1 cup of water, stir well, and bring the curry to a boil. Reduce the heat, cover, and simmer for 10-12 minutes to allow the flavors to meld together.
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A delightful departure from the everyday chana masala! This Goan version is rich with a freshly ground spice paste, creamy coconut milk, and a unique tangy kick from kokum. It's a warm, comforting curry that pairs beautifully with rice or poi.
This goan recipe takes 70 minutes to prepare and yields 4 servings. At 534.75 calories per serving with 13.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish with Coconut Milk: Lower the heat to a minimum. Gently stir in the thick coconut milk. Let the curry heat through for 2-3 minutes. Do not allow it to boil vigorously, as this can cause the coconut milk to curdle.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, Goan poi, or chapatis.
Add 200g of cubed paneer or firm tofu along with the chickpeas for extra protein.
Incorporate 1 cup of mixed vegetables like diced potatoes, carrots, or green beans. Add them after sautéing the tomatoes and cook until tender before adding the chickpeas.
For an even richer curry, use full-fat coconut cream instead of coconut milk.
This recipe works well with black chickpeas (kala chana) or red kidney beans (rajma) instead of white chickpeas. Adjust pressure cooking time accordingly.
Chickpeas are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this dish very satisfying.
The high fiber content from chickpeas aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Spices like turmeric, coriander, and cumin are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Yes, it's quite healthy. Chickpeas are an excellent source of plant-based protein and fiber. The spices offer anti-inflammatory benefits, and coconut provides healthy fats. To make it healthier, you can reduce the amount of oil and use light coconut milk.
A typical serving of around 1 cup (415g) contains approximately 450-550 calories, depending on the amount of oil and the fat content of the coconut milk used.
Coconut is central to the authentic Goan flavor profile. While you could substitute it with a cashew or almond paste for creaminess, it would significantly change the taste and would no longer be a traditional Goan curry.
Kokum is a dried fruit from the mangosteen family, used in Goan and Konkan cuisine for its unique sweet and tangy flavor. If you can't find it, the best substitute is tamarind paste (use about 1 tablespoon).
Absolutely. Use the 'Sauté' mode for roasting spices and cooking the onion-tomato base. Add the soaked chickpeas, water, and ground masala, then pressure cook on 'High' for 20-25 minutes. Release pressure, stir in the coconut milk on 'Sauté' (low), and simmer gently for a few minutes.