### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours,1 Onion - finely chopped,1 inch Ginger - finely chopped,4 cloves Garlic - finely chopped,1/2 cup Homemade tomato puree,1/4 cup Coconut milk,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Chaat Masala Powder,1 tablespoon Ghee,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water.Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker. Pressure cook for 6-8 whistles and turn off the flame. Allow the pressure to release naturally before you open the pressure cooker.Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan. Add the ginger, garlic and onions and saute till onions become tender. This will take about three minutes. Next add the tomato puree and bring it to a brisk boil. Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir. Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well. Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat. Check the salt and spices and adjust according to your taste.Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot.Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch.