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Chana Aloo Kurma
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5 from 4 votes

Easy Chana Aloo Kurma | How to make Potato Chickpea Kurma

Easy Chana Aloo Kurma or Potato Chickpea Kurma is a quick kurma made in Tamil Nadu style. We use pantry ingredients to make this easy side dish for poori and chapati.
Course Main Dish – Gravies
Cuisine South Indian
Keyword Easy Kurma, Easy Side Dish
By Cook Method Pressure Cooker, Stovetop
Occasion Holiday Special
By Diet Gluten Free, No Butter, Vegan
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 241kcal
Author Srivalli

Ingredients

For the paste

  • 1/2 cup Coconut fresh
  • 1 teaspoon Fennel Seeds
  • 3 Cashewnuts

For the Gravy

  • 2 teaspoon Cooking Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 2 teaspoon Ginger Garlic Paste
  • 3/4 cup Onions finely chopped
  • 1 cup Tomato puree
  • Salt to taste
  • 1/2 tsp Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • 1 cup Kabuli Chana / Chickpeas
  • 2 Potato Cubed
  • 1/2 tsp Garam Masala
  • Water as required

Instructions

For the paste

  • Take the fresh Coconut along with Fennel Seeds and Cashewnuts.
  • Grind to a smooth paste using water. Keep it aside.

Boiling the chana and Potato

  • Wash and soak the chana overnight. When ready to make the gravy, pressure cook with 1/2 teaspoon salt with enough water.
  • Pressure cook for 3 to 4 whistles or until done.
  • Drain and save the water.
  • You can either boil the potatoes in a pressure cooker or in the microwave.
  • If cooking in the pressure cooker, you can wash, peel the outer skin and cube it for the pressure cooker in the same water.
  • If you want to microwave, then wash and make marks on the potatoes, microwave it for 6 to 7 minutes.
  • Soak in water to peel the outer skin. Cube into smaller pieces.

For the Gravy

  • Heat a nonstick pan with oil, splutter Mustard Seeds, and Cumin Seeds.
  • Next, add finely chopped onions and fry until it changes colour.
  • Add Ginger Garlic Paste and cook for 2 minutes.
  • Add Tomato puree along with salt and Turmeric Powder. Cook on high for 2 minutes.
  • Then add Red Chili Powder, Coriander Powder and let it simmer for 2 minutes.
  • Now add boiled Kabuli Chana and cubed potatoes
  • Let it simmer with the lid covered for 5 minutes.
  • Add the ground paste and mix well.
  • You can add the saved water if any or add 1 cup of water.
  • Sprinkle Garam Masala and bring to a boil.
  • Add more water as required for consistency.

Nutrition

Calories: 241kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 25mg | Potassium: 788mg | Fiber: 8g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 3mg
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