Learn how to make quick and easy Channa Kurma recipe with detailed step by step pictures. Chana Kurma recipe, easy Channa Masala recipe, South Style Channa masala recipe – best with rotis, poori, bread, dosa or even pulao!
oak ½ cup chickpeas in enough water for 8hrs to overnight. Drain off the water and add fresh water. Place in a pressure cooker and cook for 3-4 whistles in medium flame.
Let the pressure drop naturally before opening the cooker. Chickpeas should be soft, but retain shape.
In a pan heat 1 tablespoon oil and 1 dry bay leaf, 2 cardamoms, 2 cloves, 1 cinnamon stick and 1 stone flower. Fry for a few seconds.
Add 1 large onion finely chopped and fry until it is translucent.
Meanwhile make a masala paste by adding 1 medium tomato, ½ teaspoon fennel seeds, 2 green chillies, 6 garlic cloves and 1” ginger to the blender.
Grind into a smooth paste.
Add it to the pan. Cook on medium flame until the tomatoes are cooked and the mixture comes together.
Next add ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder. Cook for 2 mins until there is no raw smell.
Now add boiled chickpeas along with the water. Mix well and continue cooking on medium heat.
Add 2 tablespoon finely chopped mint leaves and salt as needed. Cook on medium flame for 4-5 mins.
Using a masher, gently mash the chickpeas a few times. This helps in making the kurma creamy and thick.
Meanwhile prepare masala paste 2 by adding ½ cup fresh coconut, 6 whole cashews, ½ tablespoon fried gram and ½ teaspoon poppy seeds to the blender.
Grind into a smooth paste.
Add the prepared coconut based paste to the pan. Mix well.
Now add ¼ teaspoon garam masala powder and mix well.
Keep it covered and cook on low flame until the oil separates. It should take about 12-15 mins.
Add 2 tablespoon finely chopped coriander leaves and remove from heat.