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Chickpeas Kurma | Channa Korma


In Indian cooking, chickpeas is often used to make chole or chickpeas potato curry and pulao. But it does get boring to make these same curries every time. One of my favorite side dish to roti that I get never bored is kurma/korma. I often make mixed vegetable kurma or kurma with just one or two vegetables. Chickpeas is one of my favorite legumes, so I thought why not try a kurma with chickpeas. This kurma has turned out our family favorite now.

Chickpeas are a good source of protein and iron. Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Also regular intake of chickpeas can lower cholesterol. This kurma goes well with chapathi, poori, dosa and mildly spiced pulao. You can also serve this kurma with rice and pappad. always serve this kurma with chapathi and fresh kachumber salad.


CHICKPEAS / CHANNA KURMA RECIPE

Serves 3

White chickpeas cooked in aromatic coconut masala with onion and tomato


Ingredients:

¾ cup white chickpeas
1 large onion, chopped
1 tsp ginger-garlic paste
2-3 green chillies, finely chopped
1 large tomato, chopped
1 tbsp oil
Salt to taste
3-4 sprigs coriander leaves, finely chopped

For the masala:
1/3 cup grated coconut
1 tbsp roasted gram / pottu kadalai
2 tsp coriander seeds
1 tsp cumin seeds / jeera
1 tsp fennel seeds / sombu
2-3 cashews
½ tsp turmeric powder
½ inch cinnamon
2 cloves
1 cardamom

Method:

1. Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.

2. Grind the ingredients for the masala to a smooth paste adding little water.

3. In a pan heat oil and add onions. Fry till the onions become soft. Add ginger-garlic paste, green chillies and fry for 2-3 minutes.

3. Add the tomatoes and fry till it turns soft and mushy.

4. Add the ground paste, salt and saute the masala for 3-4 minutes. Then add 1½ cup water and bring to boil. Let it boil for 2-3 minutes.

5. Add the cooked chickpeas and gently combine. Reduce the heat to low. Close and simmer for 5-6 minutes. Stir in the coriander leaves and remove from heat.


My Notes:

1. You can temper with cinnamon, cloves and cardamon instead of grinding them with the masala.

2. For spiciness, only green chillies are added, so adjust the amount of green chillies according to your spice level.

22 comments:

  1. looks too good.. perfect with rotis.. :) like it..

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  2. Delicious looking curry...I am going to try this soon

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  3. Very healthy and beautifully made kurma, love it sis...

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  4. Lovely chana korma!!
    Great clicks..

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  5. lovely chickpeas kuruma... love that cute bowl!

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  6. I totally agree on how boring it will be with the same dishes. I love the thick korma gravy and definitely will keep the recipe aside, useful for out meatless Saturday meals.

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  7. Delicious looking korma! Pretty innovative :)

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  8. Love your clicks Sona, this is really my favourite curry :) you have made it perfect

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  9. lovely chana kurma! :) Clicks r fabulous as always!

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  10. Lovely clicks, delicious looking channa korma!

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  11. That's a yum recipe to go with roti's.....love the coconut based gravy for chickpeas....

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  12. One of my favorites, yummy side dish that goes with everything..

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  13. wonderful clicks , Love the bowl and blue BG :) channa kurma looks super delicious and very inviting kurma !!

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  14. Would love to have this dish right away with the cabbage parathas I am making for lunch.

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  15. mmmm.....yummmm... Looks mouthwatering. Amazing clicks

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  16. How did u get the channa to float on top so evenly.. :)
    Love the kurma and as always the consistency of curries u make.

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  17. Beautiful chana kurma.........!!

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