Many people like the taste of boiled Chickpeas/ Garbanzo beans/Chana. My kids love, if I make any dish with boiled chickpeas. It has very good nutritional values of fiber and calcium.
Chana masala curry is a very popular dish in Northern part of India. This Coriander Chickpeas spicy curry has unique taste and procedure. You can eat this curry with Chapathi, Poori, Roti, Vegetable rice or even with South Indian popular dishes Dosa, Appam or Puttu as well. So everyone can try this curry and enjoy with your favorite dish.
Ingredients:
- 1 cup Chickpeas/Garbanzo beans/Chana
- 2 small size potatoes
- 2 small size carrots
- 1 small size onion
- 1tsp. Ginger garlic paste
- 2 tbsp. oil
- 1 tbsp. butter
- 1tsp. Cumin seeds
- 1 big bay leaf
- 1 tsp. turmeric powder
- 1 tsp. store brought Chana masala powder or normal masala powder.
- Masala ingredients:
- 1 ½ tbsp. Poppy seeds
- 1 tsp. Fennel seeds/Somp
- 4 cloves
- 1 small Cinnamon stick
- 1 small size onion
- 3-4 green chilies
- 2 small size tomatoes
- 1 ½ tbsp. grated coconut
- 1 bunch Coriander leaves
- Salt to taste
Procedure:
- Soak Chickpeas 8-10 hours and then wash it and boil in a pressure cooker with sufficient water up to 6 pressures.
- Slice potatoes length wise and cut carrots like round pieces.
- Chop onions, tomatoes and green chilies.
- Wash coriander leaves and chop them.
- Dry roast poppy seeds, fennel seeds, cloves and Cinnamon stick in a pan until color changes; take this out and cool it down.
- In the same pan put 1 tsp. of oil and add half of the chopped onions, green chilies fry them for a while; once onions turns golden brown color then add coconut and fry it for a while. Take this out in a separate plate and cool it down.
- Slightly toss chopped coriander leaves and tomatoes in the same pan with 1 tsp. of oil. Keep it aside and cool it down.
- Now in a blender grind the above roasted and fried items altogether like a chutney texture with little bit water.
- Now warm up the pressure cooker/pressure pan, put the remaining oil, Cumin seeds, and the remaining sliced onions. Once onions turns golden brown color then add ground masala; fry it well until the oil comes out from the surroundings of the gravy.
- Now add sliced potatoes, carrots and boiled chana along with the boiled water in the pressure cooker/pressure pan, then add Chana masala powder, Turmeric powder, Bay leaf, Salt and little bit amount of water. Close/cover the cooker with the cooker lid and cook for 1 to 2 pressures. Now switch off the heat.
- Open the pressure cooker once pressure releases then stir it nicely and add 1 tbsp. butter and cook it for a while without covering the lid. Now you can take this curry in to the serving dish and enjoy with your favorite dish.
