How to make Kala Chana Coconut Curry- Sk Khazana -
Spicy and flavourful, this brown Bengal gram curry is simply delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brown Bengal gram (kala chana), Fresh coconut (ताज़ा नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Kala Chana Coconut Curry- Sk Khazana checkout Kaale Chane Aur Laal Saag Ki Subzi, Kadai Kala Chana. You can also find more Main Course Vegetarian recipes like Gujiya Curry Potatoes In Uradmethi Bhuni Baingan Khichdi _ SK Khazana Soya Nugget Do Piaza
Kala Chana Coconut Curry- Sk Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 4-5 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kala Chana Coconut Curry- Sk Khazana Recipe
Brown Bengal gram (kala chana) soaked for 4-5 hours and boiled with salt and suff 1 cup
Fresh coconut scraped 1/2 cup
Cumin seeds 1 1/2 teaspoons
Coriander seeds 2 1/2 teaspoons
Dried red chillies
Oil 2 tablespoons
Bay leaf 1
Cinnamon 1/2 inch stick
Cloves 4-5
Onion finely chopped 2 medium
Salt to taste
Ginger crushed 1 inch
Garlic finely chopped 8-10 cloves
Green chillies 3
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Fresh tomato puree 1 cup
Fresh coriander leaves chopped, 2 tablespoons + for garnish
Method
Step 1
Heat a non-stick pan, add coconut, cumin seeds and coriander seeds, reduce heat, mix and roast. Add red chillies and continue to roast for 1-2 minutes or till fragrant. Transfer into a bowl and let the mixture cool down slightly.
Step 2
Heat oil in a non-stick wok, add bay leaf, cinnamon stick and cloves, mix and sauté for a few seconds.
Step 3
Add onions and add a pinch of salt, mix sauté for 2 minutes or they turn light golden brown.
Step 4
Transfer the coconut mixture into a blender jar, add ginger, garlic and 2 green chillies and blend to a coarse paste. Transfer it into a bowl.
Step 5
Add salt, red chilli powder, turmeric powder and 1 tbsp water to the onion mixture and sauté well.
Step 6
Add tomato puree and mix well. Saute, stirring occasionally, till the tomatoes get cooked and oil separates,.
Step 7
Add coconut mixture and mix well. Add ¼ cup water and mix well. Add cooked kala chana and mix till well combined.
Step 8
Add ½ cup plain water and ½ cup water in which chana was cooked and mix well. Add coriander leaves. Break remaining green chilli and add. Cover and cook for 5-7 minutes. Take it off the heat.
Step 9
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
