Chana kuruma

Ingredients:

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For the masala paste:

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• Onion - 1 big
• Tomato - 2 big
• Green chillies - 2
• Ginger - a 1 inch piece
• garlic cloves - 5
• whole spices - 2 cloves, 1/2 inch cinnamon stick,2 elachi
• poppy seeds - 1/2 tsp
• Chana (small variety) - 3/4 cup , soaked overnight and pressure cooked with little salt
• oil - 2 tsp

Method:

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• Separate the stock after cooking chana.It can be used instead of water for making the gravy.
• Soak poppy seeds in warm water for 5 min.
• Add oil in a kadai.Add the whole spices,saute for 2 sec.Add half of onions,crushed ginger garlic,green chillies and saute till the raw smell goes off.
• Add tomatoes,poppy seeds and saute for 5 min.
• Add 2 handful of cooked chana and saute for another 3 min.
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• Switch off the flame and set aside to cool.
• Grind the above ingredients into a fine paste with water/chana stock.
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For the gravy

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Ingredients:

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• Jeera/cumin seeds - 2 tsp
• oil - 1 tsp
• bay leaf - 1
• potato - 1 big , diced into cubes
• remaining onion and chana
• turmeric powder - a pinch
• coriander powder - 2 tsp
• pepper powder - 1/2 tsp
• Red chilli powder - 1 tsp
• garam masala powder - 1/4 tsp
• sugar - 1/2 tsp
• salt - to taste
• thick coconut milk - half a cup

Method:

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• Add oil in a kadai,then add cumin seeds.When it starts popping ,add onions and saute well for 3 min.
• Add the diced potatoes to it.Add little water and cook covered till its 80% done.
• Add the ground paste,mix well.
• Add the chana stock,turmeric powder,coriander powder,pepper powder,red chilli powder,garam masala powder,salt,sugar to it.
• Mix well and cook covered for 10 min.You can now smell a nice aroma from the gravy.
• Add the remaining chana,mix well and let it boil for 5 min.
• Add thick coconut milk,mix well and switch off in 3 min.Do not cook for a long time after adding coconut milk.

Garnish with chopped coriander leaves and serve hot with rotis.