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Tuesday, 10 February 2015

Chickpeas Kurma | Channa Kurma


Chickpeas - 1 cup (soaked overnight)
Tomatoes - 2 nos.
Onion - 2 nos.
Ginger & Garlic - each 1 teaspoon
Curry leaves - few
Coriander Powder - 3 teaspoon
Chilly Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Salt to taste
Oil to temper

To Grind:
Coconut - 1 tablespoon
Fennel Seed - 1 teaspoon


1. Boil the chickpea in pressure cooker until done (I kept for 3 whistle).
2. Finely Chop Giner and Garlic, Slice the tomatoes, chop the Onion and keep it ready.
3. Heat a pan with 1 tablespoon oil and add ginger, garlic, curry leaves and onion.
4. Saute it well and add Tomatoes and Chilly Powder, Coriander Powder and Salt.
5. Mix well and cook until the raw flavor goes off

6. Once the raw smell goes add the boiled chickpea.
7. Grind Coconut and fennel seeds together to a smooth paste.
8. Add the grind-ed paste in boiling curry along with 1/4 teaspoon turmeric.
9. Cook for 5 minutes in Low flame and serve it with Roti, Chappathi, Naan or any tiffen varieties.

Sending this Chickpeas Kurma to Remmy's Kitchen!


  1. delicious
    Hope you will link this recipe to my event

  2. Channa Kurma is one of my favorites...Your version looks superb!!

  3. Loved your writing style and photographs!


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