Chana kurma | Channa kurma | Kondakadalai kurma

Chana kurma | Saravana Bhavan style kurma | HSB Channa kurma | Kondakadalai kurma | one pot kurma | pressure cooker kurma | South Indian style chana masala, pressure cooker Chana | Chana curry with step-by-step pictures and video recipe. Check out the one-pot channa kurma. If you like the video pls SUBSCRIBE to my channel

ONE POT Chana kurma

Protein-rich south Indian style Chana kurma in a pressure cooker is super easy to make and tastes delicious.  

SHOULD I SOAK chickpea overnight?

Yes always soak chickpeas overnight as it helps for better cooking and digestion. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water.

CAN I ADD  SALT WHILE COOKING chickpea?

Yes, if you are directly pressure-cooking chickpeas adding salt helps to avoid overcooking. Also, Chana absorbs salt flavor. Adjust whistles according to the chana you use.

Should I use measured water for cooking Chana?

It is optional but as we are reusing the water for kurma and making the recipe beginner friendly I prefer doing it

HSB Channa kurma

To make saravana bhavan style channa kurma add the ingredients under "to grind".

HOW TO MAKE INSTANT POT Chana kurma

Cook the Chana for 20 minutes and let the pressure release naturally. Follow the rest of the steps sam and cook again for 5 minutes for the IP channa kurma recipe

Oil for kurma

Coconut oil gives the best taste but you can add any oil of your choice

How to serve Chana kurma

It goes well as a side dish for Tiffin varieties like chappathi, idli, dosai, etc. Also tastes good with rice.

ingredients

Pressure cook chana

1 cup chickpea

4 cup water

½ tablespoon required salt

¼ teaspoon sesame oil

To Grind

½ cup coconut

4 garlic

5 cashew

½ teaspoon fennel seeds

1 teaspoon garam masala

Ginger

Green chilli

½ teaspoon poppy seeds

1 tablespoon curd

Water

Pressure cooker Chana kurma

2 tablespoon coconut oil

1 tomato

2 cups onion

Chilli powder

Coriander leaves

¼ cup water

Required salt

½ teaspoon turmeric powder

How to make pressure cooker Chana kurma with step-by-step pictures

• Soak chickpea overnight

• Discard the water. Add soaked Chana, water, sesame oil, and required salt; pressure cook for 5 whistles

• Add the ingredients under "to grind" and keep them aside

• heat oil

• Furthermore, add onion and saute till it turns translucent

• Add tomato; mix well

• Furthermore, add the required salt and turmeric powder; turns mushy

• Add cooked Chana along with water and boil

• Furthermore, add ground mixture and water; avoid mixing

• Pressure cook for 2 whistles

• Add chilli powder; Mix well and boil

• Sprinkle coriander leaves

Chana kurma

pressure cooker kurma

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Ingredients

Pressure cook chana

• 1 cup chickpea
• 4 cup water
• ½ tablespoon required salt
• ¼ teaspoon sesame oil

To Grind

• ½ cup coconut
• 4 garlic
• 5 cashew
• ½ teaspoon fennel seeds
• 1 teaspoon garam masala
• Ginger
• Green chilli
• ½ teaspoon poppy seeds
• 1 tablespoon curd
• Water

Pressure cooker Chana kurma

• 2 tablespoon coconut oil
• 1 tomato
• 2 cups onion
• Chilli powder
• Coriander leaves
• ¼ cup water
• Required salt
• ½ teaspoon turmeric powder

Instructions

• Soak chickpea overnight
• Discard the water. Add soaked Chana, water, sesame oil, and required salt; pressure cook for 5 whistles
• Add the ingredients under “to grind” and keep them aside
• heat oil
• Furthermore, add onion and saute till it turns translucent
• Add tomato; mix well
• Furthermore, add the required salt and turmeric powder; turns mushy
• Add cooked Chana along with water and boil
• Furthermore, add ground mixture and water; avoid mixing
• Pressure cook for 2 whistles
• Add chilli powder; Mix well and boil
• Sprinkle coriander leaves

Video

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