Whenever I make kurma, I usually end up with a yellow or orange gravy, this time I wanted to make white kurma or curry. I was going to make something with chana/chickpeas, so why not Chana White Kurma. Since I needed a white gravy, I avoided turmeric, tomatoes and red chilly powder ( the coloring agents) and replaced them with green chillies and yogurt, this kurma would go well with rotis, any pilaf or briyani or even with idlis and dosas..
Need To Have
- Chana/ Chickpeas - 3 cups
- Potatoes - boiled, peeled and diced, 2 cups
- Onions - 2 medium, chopped
- Yogurt/ Curd - 4 tablespoons
- Bay Leaf - 1
- Cinnamon - 2" piece
- Curry Leaves - 20
- Chopped Coriander - 1/4 cup
- Salt - to taste
To Grind
- Onion - 1 small
- Cashews - 5
- Green Chillies - 8
- Chopped Ginger - 1 tablespoon
- Garlic Cloves - 5
- Grated Coconut - 3 tablespoons
- Coriander Seeds - 1 tablespoon
- Green Cardamom - 6
- Fennel Seeds - 1 tablespoon
- Cooked Chana - 3 tablespoons
Method
Grind together all the ingredients given under 'to grind'. Pressure cook the chana with a little salt and keep.
Heat some oil, add the bay leaf and cinnamon, when it starts sizzling, add the chopped onions and saute till it turns pink.
Now add the ground paste and saute for at least 5 to 7 minutes till the raw smell goes away, you can sprinkle some water if it sticks to the pan. Then add the 4 tablespoons yogurt and saute till it also comes together or the curd blends with the gravy.
Now add the cooked chana, potatoes, about 2 cups of water and salt. Bring it to a boil and simmer for 5 minutes. Finally add the curry leaves and coriander leaves, mix and switch off.
Note
The quantity I have made can serve more than 10 people.
You can use canned chickpeas, drain, wash and use.
You can add more coconut to make it more richer.
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