Pin Easy Channa Kurma Recipe perfect to go with roti, jeera rice, pulao,parotta, chapathi, poori etc.
About Channa Kurma
This Channa Kurma is different from the north indian chole masala. This has more spices and has a south indian lavour apt to pair up with parotta or chapathi. I have made this kurma several times for parties, to serve for guests and this kurma has gaained me so much of appreciations and when I shared a pic of mittus bday party dinner in Insta, many readers asked for the channa kurma recipe and finally here it is. I first tasted this kurma at my sil’s place in Chennai and loved it so much. She made it with black channa and it was soo good. So asked her the recipe, came back to Coimbatore and immediately tried it.It came out good but was not tasting the same as hers , something was missing.Though everyone at home loved it, I was still looking for that exact taste.In that process I started improvising the recipe and that’s how this Hotel Style Channa Kurma Recipe came into existence.Hotel style kurma is thickish, rich and creamy. I have tasted kurma at popular hotels like Saravana Bhavan,Adyar Ananda Bhavan,Annapoorna etc but I usually find the whole garam masala flavours a bit dominating so mostly stick with usual poori masala combo. So I was on the look out for a perfect kurma that would suit both my tastebuds and mittus.As mittu recently has started to love hotel kurmas very much,I am so happy that this kurma has become her most favorite now.And am relieved atleast she has another favorite sidedish for chapathi apart from the regular PB masala.
Ingredients
Channa (Chickpeas) : White channa or kabuli channa is prefered for this recipe. However you can use black/brown channa too. But make sure to cook chana until soft which makes it absorb the flavours well. Masala paste : Fresh ground masala paste along with coconut and spices adds a great flavour to this kurma. Spice powders : Red chilli powder, turmeric powder, coriander powder and garam masala powder is used. Garnish : Coriander leaves and kasoori methi are used as garnish for this kurma.
Methods to make Channa Kurma
Open pot : If you want to make it in open pot just like how I have shown here, you can first cook chana until soft and then proceed with the steps. Pressure cooker : For using this method, you can add temper whole spices then add onion, tomato saute it well add channa and pressure cook it until soft. Once pressure releases open add spice powder along with masala paste, boil well until raw smell leaves and oil floats on tops. Finally garnish with coriander leaves and kasoori methi. Instant pot : This is more or less the same as pressure cooker method. To cook channa in instant pot check here.
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Variations
You can replace half and half of fried gram dal with cashews if you are looking for a diet friendly kurma. Also you can add 1/4 cup coconut instead of 1/2 cup coconut and add more of fried gram dal say 2 to 3 tablespoon. Adding kasoori methi at the end gives a nice flavour so do not skip it. To make it more rich and creamy you can add 1 tablespoon fresh cream at the final stage.
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How to make Channa Kurma
1.Soak chana overnight or atleast for 8 hours.Pin 2.Add enough water to it.Pin 3.Pressure cook along with enough water for 5 whistles.Pin 4.Let pressure release by itseslf.Pin 5.Chana should be soft when pressed but not mushy. Set this aside.Pin 6.First to a mixer jar – add all the ingredients listed under ‘to grind together’ along with little water.Pin 7.Grind to a paste, set aside. Pin 8.To a pot – heat oil add items listed under ‘to temper’ let it splutter.Pin 9.Then add onion,salt, ginger garlic paste.Pin 10.Saute until goldenPin 11.Then add tomatoes.Pin 12.Saute until mushy and raw smell leaves.Add turmeric,red chilli,coriander and garam masala powders. Pin 13.Give a quick saute then add coconut paste. Pin 14.Mix well, add 1 cup water. Mix well.Pin 15.Slightly mash chana here and there, do not overdo. Pin 16.Cook covered for around 10 mins.Pin 17.Cook until oil floats on top. Garnish with coriander leaves,kasoori methi. Pin 18.Give a quick mix and switch off. Pin Serve hot with chapathi,pulao etc. Pin
Expert Tips
Adjust spice level according to your taste.This is mildy spicy suitable for kids too. Make sure chana is cooked soft else it will not blend well with kurma well. Do not skip cashews it adds richness and thickness to the kurma.
Storing and Serving Suggestions
Channa kurma is best when served fresh along with any Indian flat bread. As it has coconut it keeps well only for around 8-10 hours in room temperature. After that refrigerate it, reheat and use it. It keeps well for 2 days when refrigerated. Pin
