I rarely get to watch TV these days. With the kids at home full time it is miracle to get your hands on the TV remote let alone watch it. With IPL in the evenings and cartoons during the day time you don’t get to watch anything else.
It is on one such rare occasion I got to watch this recipe on a TV show. This recipe was done with a meat and being a vegetarian I thought of giving up but the flavor part of it caught my imagination and I started thinking of a way to adapt this recipe to suit my palate and this curry was born.
It came out so well and was an instant hit with my family and this has become an often demanded side dish for rotis nowadays.
Kothamalli Channa Curry
You’ll need:
Kabuli Channa | 1 cup |
Kothamalli / Coriander Leaves | 1 bunch |
Onion | 2 |
Ginger | 1 inch piece |
Garlic | 4 pods |
Tomato puree | 1 cup |
Cinnamon | 1 inch stick |
Cardamom | 2 |
Clove | 2 |
Red chilli powder | 1 tsp |
Coriander powder | 1 tsp |
Turmeric powder | ½ tsp |
Cumin / jeera powder | ½ tsp |
Channa masala powder | 2 tsp |
Salt | To taste |
Oil | 5 tbsp |
Method:
Soak channa overnight and pressure cook with 2 pinch salt and enough water till soft. Keep aside.
Heat 2 tbsp of oil in a pan. Add onion, ginger, garlic and sauté till the onions turn pink. Now add clove, cardamom and cinnamon and sauté for a minute.
Switch off the stove and immediately add red chilli powder, coriander powder, turmeric powder, cumin powder and roast in the pan heat itself.
Keep aside to let it cool. To this add cleaned and washed coriander leaves and grind to a fine paste addling very little water.
Heat the remaining oil in the same kadai and add the ground paste and sauté over a low flame till the raw smell disappears. The paste should have browned evenly and at this stage the oil added would have started oozing out.
Add the tomato puree and a little water and let it cook with the lid closed for 5 mins. Now add the cooked kabuli channa, channa masala powder and salt and let it cook over a low flame till the curry thickens a little bit. Take off stove.
Garnish with coriander leaves and serve hot with rotis or phulkas.
Notes:
Do not waste the water used for cooking channa and use that water while adding for the curry. |
