Channa Kurma is a rich tasty kurma with the flavour of whole spices and coconut. An indian style one pot kurma easy to make a best pair with roti, chapathi, pulao, jeera rice etc. Let us learn to make Channa Kurma Recipe with step by step pictures and video.
Easy Channa Kurma Recipe perfect to go with roti, jeera rice, pulao,parotta, chapathi, poori etc.
About Channa Kurma
This Channa Kurma is different from the north indian chole masala. This has more spices and has a south indian lavour apt to pair up with parotta or chapathi.
I have made this kurma several times for parties, to serve for guests and this kurma has gaained me so much of appreciations and when I shared a pic of mittus bday party dinner in Insta, many readers asked for the channa kurma recipe and finally here it is.
I first tasted this kurma at my sil’s place in Chennai and loved it so much. She made it with black channa and it was soo good. So asked her the recipe, came back to Coimbatore and immediately tried it.It came out good but was not tasting the same as hers , something was missing.Though everyone at home loved it, I was still looking for that exact taste.In that process I started improvising the recipe and that’s how this Hotel Style Channa Kurma Recipe came into existence.Hotel style kurma is thickish, rich and creamy.
I have tasted kurma at popular hotels like Saravana Bhavan,Adyar Ananda Bhavan,Annapoorna etc but I usually find the whole garam masala flavours a bit dominating so mostly stick with usual poori masala combo. So I was on the look out for a perfect kurma that would suit both my tastebuds and mittus.As mittu recently has started to love hotel kurmas very much,I am so happy that this kurma has become her most favorite now.And am relieved atleast she has another favorite sidedish for chapathi apart from the regular PB masala.
Ingredients
- Channa (Chickpeas) : White channa or kabuli channa is prefered for this recipe. However you can use black/brown channa too. But make sure to cook chana until soft which makes it absorb the flavours well.
- Masala paste : Fresh ground masala paste along with coconut and spices adds a great flavour to this kurma.
- Spice powders : Red chilli powder, turmeric powder, coriander powder and garam masala powder is used.
- Garnish : Coriander leaves and kasoori methi are used as garnish for this kurma.
Methods to make Channa Kurma
- Open pot : If you want to make it in open pot just like how I have shown here, you can first cook chana until soft and then proceed with the steps.
- Pressure cooker : For using this method, you can add temper whole spices then add onion, tomato saute it well add channa and pressure cook it until soft. Once pressure releases open add spice powder along with masala paste, boil well until raw smell leaves and oil floats on tops. Finally garnish with coriander leaves and kasoori methi.
- Instant pot : This is more or less the same as pressure cooker method. To cook channa in instant pot check here.
Variations
- You can replace half and half of fried gram dal with cashews if you are looking for a diet friendly kurma.
- Also you can add 1/4 cup coconut instead of 1/2 cup coconut and add more of fried gram dal say 2 to 3 tablespoon.
- Adding kasoori methi at the end gives a nice flavour so do not skip it.
- To make it more rich and creamy you can add 1 tablespoon fresh cream at the final stage.
If you have any more questions about this Channa Kurma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Chana Kurma
Ingredients
- 1 cup chana
- 1 cup onion finely chopped
- 1/2 cup tomato roughly chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon ginger garlic paste
- 1 tablespoon coriander leaves
- 1 teaspoon kasoori methi
- salt to taste
- water as needed
To temper:
- 2 tablespoon oil
- one 1/4 inch cinnamon
- 1 small clove
- 1 small cardamom
- 1 small star anise
- few nos curry leaves
To grind together:
- 1/2 cup coconut
- 1/2 inch piece ginger
- 1 small cardamom
- 1/4 inch cinnamon
- 1 small clove
- 1 small garlic
- 1/2 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 10 nos pepper
- 1 no green chilli
- 10 nos cashews
Instructions
- Soak chana overnight, pressure cook along with enough water for 5 whistles.
- Chana should be soft but not mushy. First to a mixer jar - add all the ingredients listed under 'to grind together' along with little water, grind to a paste, set aside.
- To a pot - heat oil add items listed under 'to temper' let it splutter. Then add onion, salt, ginger garlic paste. Saute until golden.
- Then add tomato, saute until mushy and raw smell leaves. Add turmeric, red chilli, coriander and garam masala powders. Give a quick saute then add coconut paste.
- Mix well, add 1 cup water. Mix well. Slightly mash chana here and there, do not overdo.
- Cook covered for around 10 mins or until oil floats on top. Garnish with coriander leaves, kasoori methi. Give a quick mix and switch off. Enjoy chana kurma!
Video
Notes
- Adjust spice level according to your taste.This is mildy spicy suitable for kids too.
- Make sure chana is cooked soft else it will not blend well with kurma well.
- Do not skip cashews it adds richness and thickness to the kurma.
How to make Channa Kurma
1.Soak chana overnight or atleast for 8 hours.
2.Add enough water to it.
3.Pressure cook along with enough water for 5 whistles.
4.Let pressure release by itseslf.
5.Chana should be soft when pressed but not mushy. Set this aside.
6.First to a mixer jar – add all the ingredients listed under ‘to grind together’ along with little water.
7.Grind to a paste, set aside.
8.To a pot – heat oil add items listed under ‘to temper’ let it splutter.
9.Then add onion,salt, ginger garlic paste.
10.Saute until golden
11.Then add tomatoes.
12.Saute until mushy and raw smell leaves.Add turmeric,red chilli,coriander and garam masala powders. 
13.Give a quick saute then add coconut paste. 
14.Mix well, add 1 cup water. Mix well.
15.Slightly mash chana here and there, do not overdo. 
16.Cook covered for around 10 mins.
17.Cook until oil floats on top. Garnish with coriander leaves,kasoori methi. 
18.Give a quick mix and switch off. 
Serve hot with chapathi,pulao etc.
Expert Tips
- Adjust spice level according to your taste.This is mildy spicy suitable for kids too.
- Make sure chana is cooked soft else it will not blend well with kurma well.
- Do not skip cashews it adds richness and thickness to the kurma.
Storing and Serving Suggestions
Channa kurma is best when served fresh along with any Indian flat bread. As it has coconut it keeps well only for around 8-10 hours in room temperature. After that refrigerate it, reheat and use it. It keeps well for 2 days when refrigerated.
Desicart
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!
Anita @Omega Juicer
God how I crave a good restaurant style meal now. We have not been eating out for ever – like past 6 months and I do crave for all those dishes which we regularly ate pre-corona days. This is what I was looking for for some time now and found it. I made this and it was so good. I had to remake it for the next meal. Thanks for the lovely recipe.
Sharmilee J
Thank you so much! So glad you tried and it came out well. Yes this is our family favourite too.
Mooga
Loved it!