Making a curry from scratch can sound intimidating, but it often begins with a few familiar steps: cook aromatics, bloom spices, build a sauce and simmer the main ingredient. Indian cooking is enormously varied, so there isn’t one “authentic Indian curry” recipe. This simple chickpea curry is a starting point for learning the method, not a claim to represent every region or household.
What you’ll need
For about two to three servings, gather 1 tablespoon oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 1 teaspoon grated ginger, 1 teaspoon cumin seeds, 1 teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon chilli powder or less to taste, 2 medium tomatoes (chopped) or about 200 g chopped tinned tomatoes, 1 drained 400 g tin of cooked chickpeas, about 150 ml water, and salt to taste. A small pinch of garam masala and fresh coriander are optional finishes.
1. Build the base
Warm the oil in a pan over medium heat. Add the cumin seeds and let them sizzle briefly, taking care not to burn them. Add the onion and cook, stirring, until soft and beginning to turn golden, around 8–10 minutes. Stir in the garlic and ginger for another minute.
2. Add spices and tomatoes
Turn the heat down if the pan is very hot. Stir in the ground coriander, turmeric and chilli powder for a few seconds, then add the tomatoes promptly so the spices don’t catch. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens, about 8–10 minutes. Add a splash of water if it starts sticking.
3. Simmer the chickpeas
Add the drained chickpeas and about 150 ml water. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce is as thick as you like. Mash a few chickpeas against the side of the pan for a creamier texture. Season with salt, taste and adjust.
4. Finish and serve
If using garam masala, stir in a small pinch near the end. Scatter over fresh coriander if you like, then serve with rice or roti. For a brighter finish, add a squeeze of lemon after turning off the heat.
What makes the difference?
Give the onion and tomato base time to cook rather than rushing straight to the chickpeas. Taste as you go, especially before adding more chilli or salt. Once you’re comfortable with the method, follow recipes for specific dishes and regions to discover how ingredients and techniques change.
A good curry from scratch isn’t about following a universal formula. It’s about learning what each step does, then making a dish you’re excited to eat again.