Easy Chana Masala with Coconut | Chana Kurma | Chickpeas Curry Recipe

One big favourite of mine from the legume family is Chickpeas. I simply love it in a pulao or curry or even as a sundal (stir-fry). I have posted Chickpeas Pulao and Chickpeas Sundal earlier, so I felt the urge to post a Chickpeas Coconut Curry/ Channa Kurma (with coconut and tomato). That said my husband on the other had does not love like chickpeas in any form. He does not find it interesting or even appetizing to eat...sign... So now you know why chickpeas does not appear on the blog frequently. But I do have days where I want to have what I want to have and made this Kurma just for myself, yes your read it right ;-) I made this kurma with a handful of Chickpeas and there are no words to describe how happy I really was enjoying it all alone ;-) food does make me happy!

CHANA MASALA RECIPE

Recipe Source~ Own
Serves ~ 2 generously
Prep & cook time ~ 25 mins
Serving suggestion ~ Roti, chappti or white rice

Ingredients

Channa/ Chickpeas - 1/2 cup, soaked overnight & pressure cooked for 5 hisses 
Onion - 1 large, chopped fine
Tomato - 2 large purred
Ginger garlic paste - 1 tbsp
Shredded coconut - 5 tbsp
Oil - 3 tsp
Cinnamon - 1"stick
Bay leaf - 1
Cloves - 2
Cardamom - 2
Fennel seeds - 2 tsp
Coriander leaf - to garnish
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala - 1/3 tsp
Salt - to taste

Method

• Soak chickpeas/channa overnight and pressure cook with 2 cups water along with salt for 5 hisses. Let the pressure gradually reduce and set aside
• In a wide non stick pan heat oil, add the whole spices one by one - bay leaf, cinnamon stick, cloves, cardamom, let it fry fro few seconds you will get a lovely aroma.
• Now add the chopped onions and saute for 2 minutes until it gets translucent. Add the ginger garlic paste and saute until the raw smell goes
• Now add the spice powders except garam masala and saute for 10 seconds, now add the pureed tomato and mix well. Let this boil for 3-4 minutes.
• Add 1 cup water and bring this to a boil. Add the drained chickpeas and mix well, as it boils prepare the paste of coconut and fennel seeds
• Add the paste to the curry and let it cook for 4 minutes, check for salt and spices

Serve hot with chappati or rice

Cooks Wisdom

- Make sure the chickpeas are soft and well cooked before adding to the curry, I prefer soaking the chickpeas overnight and later pressure cooking them compared to store bought tinned ones
- Make sure the coconut paste is nice and smooth, adding fennel adds additional flavour so do not miss to add them