White channa - 1 cup (wash and soak in previous night or at least 8 hrs before cooking)
Potato - 2 medium
Onion - 1 big (finely chopped)
Tomato - 1 big(finely chopped)
Ginger garlic paste - 2 tsp
green chilies -2
Turmeric powder - 1 tsp
chili powder - 1/2 tsp
Garam masala - 1 tsp
coriander powder - 1/2 tsp (optional)
Curry leaves 1 sprig
Cashews - 10 nos
Coriander leaves - a few
oil -1 tbsp
salt -as per taste
Dry garam masala;
fennel seeds - 1 tsp
ani star - 1 flower
cinnamon stick -1 inch
bay leaves - 1
1. Wash and soak white channa for over night.
2. Soak cashews in water for 1 hour.
3. Pressure cook channa and potato separately for 3-4 whistles.
4.In a kadai, heat 1 tbsp of oil and add the dry garam masala items listed
5. Now add curry leaves, green chili, onions and saute until it turns transparent.
6. Add ginger garlic paste and saute until the raw smell leaves.
7. then add tomatoes and saute until they turn soft.
8.Mix turmeric, chili, coriander, garam masala to this mix and saute for a min.
9. Add 3-4 cups of water, salt and let it boil well.
10. In the mean time, drain water from cooked channa, Peel and Cut the potato as cubes and keep ready.
11. When it starts rolling and boiling add cooked channa and cubed potatoes and let it cook for 5-8 mins in simmer flame.
12. Grind soaked cashews into a fine paste and add it to the curry, and let it boil for few mins.
13. Once the kurma reaches the required consistency Switch off the flame and add chopped coriander
Serve hot with Chapathi or roti.
1. Instead of adding water, you can use the drained water from cooked channa
2. Adding cashew nuts is my own preference. I prefer cashews than adding coconut.
3. If you need it more spicy, increase the green chili instead of chili powder.
Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops