Sugar-Free Besan Curry
Indulge in the wholesome goodness of **Sugar-Free Besan Curry**, a delightful Indian dish that's as healthy as it is flavorful. This hearty curry features the nutty richness of chickpea flour (besan) cooked to perfection with aromatic spices like cumin, turmeric, and garam masala. Sautéed onions, tomatoes, and green chilies form a robust base, while a splash of ghee or oil adds a luscious finish. Perfect for diabetics or anyone cutting back on sugar, this dish delivers bold, authentic flavors without any added sweetness. Ready in just 45 minutes, this protein-packed curry is an ideal companion for steamed rice or warm Indian bread, making it a satisfying meal for the whole family. Whether you're looking for a quick, healthy dinner or exploring plant-based recipes, this sugar-free besan curry is a must-try!
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Recipe Information
Ingredients
- 200 grams Chickpea flour (besan)
- 2 tablespoons Ghee or vegetable oil
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 2 Green chilies, chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 2 tablespoons Coriander leaves, chopped
- 1 teaspoon Salt
- 500 ml Water
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
Instructions
In a medium bowl, mix chickpea flour with 150 ml of water gradually to make a smooth paste without lumps. Set aside.
Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them crackle.
Add chopped onions and sauté until they turn golden brown.
Add ginger paste, garlic paste, and green chilies. Cook for another 1-2 minutes until the raw aroma goes away.
Add chopped tomatoes along with salt, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes become soft and the oil separates from the masala.
Slowly add the chickpea flour paste to the pan, stirring continuously to avoid lumps.
Add the remaining water to the pan and mix well.
Bring the mixture to a boil and then simmer on low heat for about 10-15 minutes until the curry thickens and the chickpea flour is cooked.
Add garam masala and cook for another 2 minutes.
Turn off the heat and garnish with chopped coriander leaves.
Serve hot with rice or Indian bread.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 32.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2635 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
