Ever tried Bangalore-style Chana Curry? then try it out by making it at home with the recipe given below. Chana curry has a spicy and tangy after-taste and also has potatoes and brinjal in it. Tastes great with both roti and rice. I have used white chana for this recipe, you can even use green or black chana instead. So, what are you waiting for? Go check out the step-by-step recipe with pictures and try it out. I'm sure you'll make it again.
INGREDIENTS:
For the Masala paste:
- Jeera- 2 tsp
- Onion- 2 nos (roughly chopped)
- Garlic cloves- 8-10 nos
Other Ingredients:
- Oil- 2 tbsp
- Sliced onion- 1/2 no
- Curry leaves- 1 sprig
- Potatoes- 2 nos (roughly chopped)
- Brinjal- 2-3 nos
- White chana- 2 cups (soaked overnight and cooked for 3-4 whistles)
- Tomatoes- 5-6 nos + Coconut paste- 1/2 cup (made to a fine puree)
- Salt- to taste
- Red chilli powder- 2 tsp
- Turmeric powder- 1/2 tsp
- Coriander powder- 1 1/2 tsp
- Tamarind pulp- 2 tbsp
- Water- 1 cup
PROCEDURE:
- In a mixer jar, add onions, jeera and garlic cloves. Grind it to a fine paste by adding a little water.
- Set this mixture aside. Also, prepare the tomato-coconut puree and set it aside.
- Heat oil in a pressure cooker, add sliced onions and curry leaves to it.
- Saute the onions till it gets a light golden colour. Don't let it get burnt.
- Now add the onion-jeera paste we made earlier, to it. Saute it for 2 mins on high flame.
- Now add chopped potatoes and red chilli powder to it.
- Saute on high flame and add salt to it.
- Now add tomato paste and mix well. Add turmeric powder, coriander powder and tamarind pulp at this stage.
- Now add boiled chana to it along with the chana stock.
- Mix well and check for seasoning and add more salt and spice if required. You can even add more tamarind pulp if you prefer a tangy curry.
- Mix well and Pressure cook for 2-3 whistles.
- Allow the pressure to release naturally. Now add chopped brinjal to it and cook for 1 whistle.
- Simmer it for 2 mins until all the oil accumulates on the surface. Chana curry is ready.
- Serve hot lip-smacking chana curry along with roti or rice.
