Chickpeas Curry | Chana Masala | Kabuli Senagala Kura

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



tell senagala kura

Soaking time: 6-8 hours
Preparation time: 10 minutes
Cooking time: 20 minutes
1 bowl measurement: 250 ml
Main ingredient: Chickpeas

Senagala kura otherwise known as Chana Masala is a dish prepared with Chickpeas and Tomatoes. This dish is popular in North India. We cooked this curry in different style which is less spicy. This curry tastes good with poori, jeera poori, chapathi, pulka, naan, steamed rice or coconut rice

 
Ingredients

Chickpeas (kabuli senagalu, chana): 1 bowl
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Ripened tomatoes: 3
Tomatoes

Onion (ullipaya): 2 medium chopped
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Green chillies (pachimirapa): 3 or 4
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Clove (lavangam): 4 or 5, cardamom (yelukalu): 2 or 3, bay leaf (biryani aaku): 1, cinnamon (dalchina chakka): 1 inch size (2)
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Mint leaves (pudina): Few
Mint Leaves

Coriander leaves (kothimeera): Few
Coriander leaves

Garam masala: 1 tbsp
Garam Masala

Dry red chilly powder: 1 tbsp
kaaram

Turmeric powder (pasupu): 1/2 tbsp
turmeric

Ginger & garlic (allam, velulli) paste: 1 tbsp
ginger garlic paste

Salt (uppu): As per taste
salt





Procedure

Soaking: Soak 1 bowl chickpeas in plain water for 6 - 8 hours or overnight

Step 1: Add 1 bowl chickpeas and 2 & 1/2 bowls water. Add 1 tbsp salt and boil chick peas in a pressure cooker up to 3 whistles in high flame
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Step 2: Strain water from cooked chick peas. (Do not throw water as that water is useful for further cooking)
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Step 3: Blend 3 medium size tomatoes in a blender.
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Also blend 4 tbsp cooked chickpeas in a blender (This is to get a thicker gravy).
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Keep them aside.

Step 4: Heat 3 tbsp oil, saute (fry) cloves, cardamom, cinnamon, bay leaf for a minute in medium flame
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Step 5: Saute (fry) chopped oinions for a minute in medium flame by stirring every now and then
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Step 6: Add turmeric powder to onions and saute (fry) for a minute
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Step 7: Add mint leaves, after a second add green chilies. Saute (fry) for a minute in medium flame. Stir it once or twice
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Step 8: Add and mix ginger garlic paste. Saute (fry) for a minute
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Step 9: Add tomato paste to it, stir and cook for a 2-3 minutes (cook till a layer of oil is seen at the top)
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Now add and mix chickpeas paste to it and add coriander leaves. Cook it for a 30 seconds
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Step 10: Add and mix boiled chickpeas to it. Let it cook for 2-3 minutes in medium flame
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Step 11: Add and mix 1 or 2 tbsp garam masala to it and cook for a second
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Step 12: Add and mix 1 tbsp red chilly powder (Kaaram) to it
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Step 13: Add and mix 1 & 1/2 bowl water (you can use the strained water kept aside). Cook it for 5 minutes in medium flame
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Step 14: When it is cooked to required thickness add and mix 2 tbsp curd or whipping cream (optional)
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Step 15: Let it cook for 1-2 minutes and turn off the flame
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Hot and tasty chick peas curry is ready. Garnish with coriander or mint leaves and serve hot :)
Chole curry

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This curry tastes good with poori, jeera poori, chapathi, pulka, naan, steamed rice or coconut rice.






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