Chana Kurma is a delicious restaurant-style dish that you'll love. Made
with chickpeas and
mixed vegetables, this spicy gravy curry tickles your palate.
Servings: 4-6 Cooking Time: 20
minutes
Ingredients
1 can of chickpeas or chana, drained (or 2 cups of
chana, soaked overnight, boiled and drained)
1 potato, medium-sized, boiled and peeled
1 large red onion, diced fine
1/2 large tomato, diced with seeds removed
1/8 cup cabbage, chopped fine
1/2 cup bell pepper, julienned (medium dice)
1/2 inch piece of ginger, grated
4-6 green chillies, slit
2-3 tbsp vegetable oil
2-3 tbsp cilantro leaves (coriander),
finely chopped
for garnish
2 tsp fennel seeds (saunf)
3-4 cloves
1/2-inch piece of cinnamon
2-3 bay leaves
3-4 cardamom,
crushed pods
2 tbsp heavy cream (or half and half)
3 tbsp yogurt (curds)
1/4 cup coconut milk
Salt to taste
For Masala
2 tsp chana masala
2 tsp garam masala
1 tsp chaat masala
2 tsp red
chilli powder (adjust to taste)
Preparation
Heat oil in a wide saute pan. Add bay leaves,
cinnamon,
cloves and cardamom, fennel seeds and ginger and fry for about a minute
on high heat.
Remove the bay leaves and cinnamon. (Overcooking the
bay leaves and cinnamon adds a bitter taste to the dish.)
Add onions and saute until brown and translucent.
Add bell pepper, cabbage, and green chillies, and
saute for 2 minutes.
Mix all the masala powders, and add to the curry.Stir
for about a minute.
Add cream, yogurt, and coconut milk. Let it come to a
boil.
Reduce the heat to medium, and add salt and 1/4 cup
of water. If you want more gravy, add a little more water.
Mash the boiled potato and add it to the chana kurma
along
with the chickpeas or chana.
Simmer until the gravy thickens to the desired
consistency.
Garnish with cilantro leaves and lemon wedges.
Serve the chana kurma hot with paratha, poori,
chapathi or rice.
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