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.
Chickpeas are a wonderful addition to any meal as they provide a lot of protein and fiber along with calcium, iron, and potassium.
Cooking Time: 20 minutes
- 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
- 2 tsp chana masala
- 2 tsp garam masala
- 1 tsp chaat masala
- 2 tsp red chilli powder (adjust to taste)
- 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.