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Chickpeas kurma ( channa kurma ) recipe

Channa kurma made with white chickpeas. Its a good side dish for chapathi, Also goes well with idli, dosa.  you can also include Egg, paneer, and potato.


White Chickpeas (channa) - 1/2 cup soaked over night.
Onion - 100 gm ( 1/2 cup)
Tomato - 100 gm ( 1/2 cup)
Ginger garlic paste - 2 teaspoon
Coriander powder - 2 teaspoon
Chilly powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Coriander leaves - finely chopped 1/2 cup
Oil - 3 tablespoon
Salt - As required 
Potato - 1 

Ingredients to grind

Grated coconut - 1/3 cup
Cashew - 5 to 6
Poppy seeds ( khus khus ) - 1 teaspoon
Soak the poppy seeds and cashew for 15 minutes.


Soak channa overnight in water. 
In pressure cooker, cook the channa  and potato for 5 whistle with required salt.
Heat  oil in a pan or kadai. Add chopped onion, saute until the onion turns transparent.
Add crushed ginger garlic. saute it till the fragrance comes.

Add Finely chopped tomatoes, coriander leaves and curry leaves mix it well. saute till the tomatoes are smached.

Add cooked channa and potato, mix it well.

Then include all masala. Coriander powder, cumin powder,garam masala, chilly powder, fennel powder, turmeric powder. mix it well. Saute it for few minutes.

Then add required water . leave for 8 to 10 minutes. Till the raw smell of masala goes out.

Finally add grouned paste, mix it well.
 Leave for 5 to 6 minutes in medium flame. Once thick consistency is achieved. Switch of the flame, add lemon juice and Sprinkle some coriander leaves.


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