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30 Apr 2011

Chickpeas Kurma

Tired of making regular chickpeas dishes? Then add this chickpeas kurma in your dinner menu! This would be a good accompaniment with chappathi, puttu etc..

chickpeas 1 cup
potato 1 medium size
onion 1
tomato 1
garlic - ginger paste 1 1/2 tsp
coconut grated 1 cup
cashew nuts 3
garam masala powder 1/2 tsp
green chillies 2
pepper powder 1 tsp
coriander powder 2 tsp
chilli powder 1 tsp
turmeric powder 1/2 tsp
fennel seeds 1 pinch
curry leaves few
coriander leaves few chopped

How to prepare,
Soak chickpeas overnight.
Cook it in enough water with salt.
When half done, add peeled and chopped potato.
Cook together until done.
Roast coconut in 1 tsp oil with fennel seeds until slightly brown.
Blend this with soaked cashews and little water.
Keep aside.
Heat oil in a pan, saute chopped onion until transparent.
Fry garlic-ginger paste along with tomatoes, chopped green chillies, curry leaves and all the powders.
Add cooked chickpeas/chana-potato mixture and pour the blended coconut solution also to this.
Mix well adding enough salt and allow to boil.
Sprinkle chopped coriander leaves over this and serve with chapathi, porotta etc.


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