Chickpeas Curry Masala / Channa Curry Masala / Channa Masala with Coconut

I have planned few things to do this weekend, nothing special simply to Bake & Cook few recipes for blog. But all spoiled because of the bad weather, yes., it was too cloudy and rainy for the past two days. We did not go anywhere and simply watched online movies, TV shows & took complete rest. The weather gonna be like this for the next few months and I cannot cook & click any time. Here, after should keep watching the weather reports and have to cook on the Shiny Day alone :( I know many of my bloggers friends also depend on the Natural light and worrying like me.
Now Coming to the recipe, this is South Indian style Channa Masala / Chickpeas Masala with coconut-poppy paste and chicken masala powder. This is a very simple and quick channa masala and you do not need to pressure cook the chickpeas prior instead soaked chickpeas is enough. This chickpeas masala is done using a pressure cooker. Without any further delay will get into the recipe.,

Preparation Time : 10 minutes Chickpeas Soaking Time : 4-5 hours

Cooking Time : 20-25 minutes

Serves  4 generously

Ingredients

1. Chickpeas     1/2 cup (soaked overnight or 5-6 hours)
2. Onion    1 large (finely chopped)
3. Tomato    1 (chopped)
4. Ginger     1" piece
5. Garlic   3 fat cloves (crushed)
6. Turmeric Powder    a pinch
7. Chilli Powder     1 tsp
8. Coriander Powder     1 and 1/2 tsp
9. Chicken Curry Masala Powder    2 tsp
10. Coconut Paste    3 tbsp*
11. Salt    to taste
12. Cilantro    3 tbsp (chopped)

To Temper

1. Oil    1 tbsp
2. Fennel seeds    1/4 tsp
3. Cumin seeds    1/4 tsp
4. Bay Leaf    1 no.
5. Cardamom    2 no.
6. Clove   2 no.
7. Cinnamon   1" stick

Method

• Heat oil in a pressure cooker, add mustard seeds ..allow to splutter then add fennel seeds,cumin seeds, clove,cinnamon and bay leaf and saute for few seconds. 

• Add crushed ginger and garlic and stir fry for few seconds
• Then add  onions, curry leaves and saute until onion turns soft and golden brown(sprinkle little salt while frying)

• Now add tomatoes and saute till it gets soft and then add soaked and drained chickpeas, potato(optional) and turmeric powder and stir fry for a minute.

• After that add chilli, corainder & chicken masala powder and stir fry for a minute.
• Then add 1 cup of water and bring it to boil.

• Once it starts boiling add the coconut paste, enough salt and add water to desired consistency.
• And stir well and close the lid and pressure cook for 2-3 whistles.

• Then wait till pressure cools down, after that open the lid and add chopped cilantro.
• That's it...Spicy Channa Curry Masala ready. Serve hot with Rotis / Rice / Dosa.

Notes:

*coconut paste - You can also use store bought coconut milk or grind 3 tbsp coconut with 1/4 tsp poppy seeds to a fine paste and use it in the recipe.

I added 3 baby potatoes along with chickpeas.

You can also use canned chickpeas, drain the excess water and use.

Adding chicken masala powder is the secret ingredient, i used Aachi Chicken Masala powder if you don't have Aachi brand use any available brand. Or use 1 tsp Garam Masala Powder or Channa Masala Powder.

This curry masala goes well with plain rice, pulao, jeera rice, rotis, puri, dosa also.