Chana Masala With Coconut / Chole Kurma

Chana masala kurma or chole kurma is a Kerala Style coconut based chana curry with a blend of spices. It is perfect with bhatura, tandoori roti, or chappathi/roti.


What I like about this kurma is that, there is no cashew-nuts, cream, or yogurt in this mildly flavored curry. It is not very spicy, but has a very restaurant feel to it. I have made this with very minimal oil, feel free to add a bit more if you prefer.

Perumjeerakam or sauf is grinded along with coconut and that makes it special!! the kind you will want to have to lift your spirits!! I made this yesterday with my quick bhatura and since the whole family love it, I thought its high time I shared this curry with you!!

So next time when you have that craving to go out for dinner; try making this at home with my quick bhatura and I am sure your family will love it!!

I have to admit that, this is not a quick curry, you need some time for the onions to lightly brown and the tomatoes to blend in... about 10-15 minutes, do not skip this. Chana is best soaked overnight and pressure cooked with salt and water....once the gravy is ready, just add the cooked chana along with left over water into the gravy and let it simmer for sometime.

You will love this yummy restaurant style curry, try it!!

Notes: Once the chana is cooked there might be some water left, use that water to grind the coconut and for the gravy.
Author: Nisa Homey.
Ingredients:
Chana/chick pea: 250 gms (soaked overnight and pressure cooked with salt and water).
Onion: 2, sliced.
Ginger garlic paste: 2 tsp.
Tomato: 2 medium, pureed.
Kashmiri Chilly Powder: 1 tsp.
Coriander Powder: 3/4 tsp.
Garam masala: 3/4 tsp.
Turmeric: A big fat pinch.
Coriander leaves: To garnish.

To grind:
Fresh Coconut: 1/2 cup.
Saunf/fennel seeds: 1/2  tsp.

To Temper:
Oil: 2 1/2 tbsp.
Cinnamon: 1/2 stick, broken.
Cloves: 7.
Saunf/fennel seeds: 1/2 tsp.

Method:
Heat 2 1/2 tbsp oil in a kadai, add in the cinnamon, cloves, and saunf. .....I used less oil, you can add little more if you are not that calorie conscious....most restaurant food have oil on top of the curry served; I am just trying to make it as healthy as possible.

Add in the sliced onions and simmer the fire....since oil is less...onion will take sometime to saute.

Let the onions saute...for 7 to 10 min. Add in about 1/2 to 1 tsp salt. Then add in 2 tsp ginger garlic paste....let it saute. While it is sauteing chop the tomatoes into a mixer bowl and blend it.

Once the onions are transparent add in the red chilly powder, turmeric, coriander, and garam masala powder.

Mix and allow it to fry for a min or two...still on low flame.

Add in the tomato puree.

Mix well....and let it simmer away for 12 to 15 minutes on low flame...stir occasionally.

While it is simmering, lets grind the coconut... put half cup fresh coconut into a mixer grinder along with 1/2 tsp of saunf.

We need a little water to grind it; use the water from the cooked chana (in the pressure cooker).

Grind it to a smooth paste.

Our gravy has become blended and oil is starting to come up...after about 15 minutes.

Add in the coconut puree.

Mix and blend it....add in the cooked chana along with the left over water from the pressure cooker...simmer for a few minutes.

Sprinkle chopped coriander leaves.

Serve with quick bhatura, roti, or tandoori roti.
It is also best to serve some onion slices and a lime slice along with this.