Spiced Amritsari Chickpea Curry with Crispy Papad
A flavorful North Indian chickpea curry simmered in aromatic spices, enriched with crispy papad pieces for an unexpected crunch. This indian-inspired curry (vegetarian) ready in about 45 minutes pairs chickpeas (cooked), medium (150g) onion (finely chopped), tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups chickpeas (cooked)
- 1 medium (150g) onion (finely chopped)
- 3/4 cup tomato puree
- 1 tbsp ginger-garlic paste
- 1 green chili (slit)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp amchur (dry mango powder)
- 2 large papad (broken into pieces)
- 2 tbsp coriander leaves (chopped)
- 3 tbsp vegetable oil
- to taste salt
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until aromatic.
- Step 2: Add 1 medium finely chopped onion and sauté for 5-6 minutes until golden brown and translucent.
- Step 3: Stir in 1 tbsp ginger-garlic paste and 1 slit green chili; cook for 1-2 minutes until the raw smell disappears.
- Step 4: Add 3/4 cup tomato puree, 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste; cook on medium heat for 6-7 minutes until oil separates from the masala.
- Step 5: Mix in 2 cups cooked chickpeas and 1 cup water; bring to a simmer, then cover and cook for 10 minutes on low heat.
- Step 6: Crush 2 large papads into bite-sized pieces and gently fold them into the curry along with 1 tsp garam masala and 1/2 tsp amchur powder; cook uncovered for 3 more minutes until the sauce thickens and papad softens slightly but still retains crunch.
- Step 7: Garnish with 2 tbsp chopped coriander leaves and serve hot with steamed rice or flatbreads.
Frequently asked questions
How long does Spiced Amritsari Chickpea Curry with Crispy Papad take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Amritsari Chickpea Curry with Crispy Papad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas (cooked) from drying out.
Can I substitute ingredients in Spiced Amritsari Chickpea Curry with Crispy Papad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Amritsari Chickpea Curry with Crispy Papad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Amritsari Chickpea Curry with Crispy Papad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
