Potato black channa curry/ black channa gravy

Potato black channa curry recipe with step by step pictures 

               Having pulses, cereals in our everyday recipes makes it healthier and tastier too.  Today i have used black channa in my curry.  Personally i dont like having it as channa sundal and so i added it in curries.  Potato black channa curry is a sidedish for Chapathi,  naan,  roti or idli, dosas. 

             I have added butter in this recipe as i like it but it is optional and you can make variations with chicken masala powder with any curry powder or garam masala. Hope you like it.  Check out the recipe below with step by step pictures.

Enjoy the food! 

Ingredients :

.  Potato -  3 medium sized 

.  Black channa -  1 cup 

.  Onion -  1 big onion (finely chopped) 

.  Tomato -  1 medium sized (finely chopped) 

.  Green chilli - 1 

.  Curry leaves -  1 sprig 

.  Ginger garlic paste -  1 tblsp 

.  Turmeric powder -  1/4 tsp 

.  Chilli powder -  2 tsp 

.  Chicken masala / garam masala -  1 tblsp 

.  Coconut paste -  1/2 cup 

.  Oil & butter -  1 1/2 tblsp 

.  Cinnamon -  2 

.  Cloves -  4 

.  Cardomom -  1

.  Fennel seeds -  1 tsp 

.  Salt to taste 

.  Coriander leaves to garnish 

Method : 

          1. Soak black channa overnight.  Pressure cook channa and Potato for 3 whistles.  

         2. Heat oil and butter in a kadai.  Add whole spices.  After it splutters,  add onion,  curry leaves and green chilli.  Saute until soft. 

        3. Add ginger garlic paste.  Saute until raw smell goes out.  Add spice powders.  Saute for a min.  Add tomato and salt.  Saute until mushy  and oil oozes out. 

       4. Add cooked channa and potato.  Mix well.  Add 1 1/2 cup of water.  Cook for 5 mins.  Add coconut paste.  Cook for another 5 mins.  

        5. Switch off the flame.  Garnish with coriander leaves.  Serve. 

Pictorial  : 

          1) soak black channa overnight. 

           2) Pressure cook channa and potato for about 3 whistles.  Peel the skin of potatoes and keep it aside. 

         3) Heat oil and butter(optional)  in a kadai.  

         4) Add whole spices(cinnamon,  cloves,  cardomom and fennel seeds). 

         5) After it splutters,  add chopped onion,  curry leaves and slited green chilli. 

        6) Saute until onion becomes soft. 

        7) Add ginger garlic paste. 

        8) Saute until raw smell goes out. 

         9) Add spice powders ( turmeric powder,  chilli powder and chicken masala) 

         10) Saute for a min (NOTE: masala does not get stick to the bottom)  

         11) Add chopped tomato and salt.  

          12) Saute until it becomes mushy and oil oozes out. 

          13) Add cooked channa and potato. 

          14) Mix it well for few secs. 

          15) Add 1 1/2 cup water.  

         16) Cook for 5 mins in medium flame. 

         17) Grind coconut in a mixer jar with little water to fine paste and add to curry. 

         18) Cover and cook for another 5 mins. 

         19) Switch off the flame.  Garnish with coriander leaves. 

        20) Serve.