Thai Chana Curry

This curry was prepared by my daughter Sanju sometime back . I had shared the recipe with my friends and they keep preparing it often.We all love this dish a lot. Thai dishes are a favourite at home. I have some stepwise pictures which I will share as of now and will edit with the remaining pictures soon when I prepare it again. I do not have proper measurements of this recipe. However I have mentioned the measurements randomly which I do to most of my posts.. I usually go with the eyeball measurements so did Sanju. You may adjust the flavours according to your tastebuds.

Ingredients:

Kabuli Chana – 200 g

Paprika powder – 1 tsp

Garam Masala powder or Curry powder – 1tsp

Salt – to taste

Coconut milk – 200 ml or 1 tetrapack

Ghee/butter/olive oil – 3 tbsp

Cumin seeds – 1/2 tsp

Coriander leaves – 2 tbsp, chopped

To be ground into a paste:

Onions – 2

Tomato – 2

Green chillies – 2

Garlic – 3

Ginger- 1″

Method:

1. Soak chana in enough water overnight.
2. Next morning pressure cook it for 3 whistles and simmer for 15 minutes.
3. Cook it until it gets cooked.
4. Once the pressure releases open the lid.
5. Add salt to taste and take a boil.
6. Keep it aside.
7. Ground the ingredients mentioned in the list to a fine paste.
8. Heat ghee, splutter cumin seeds.
9. Add the paste and saute until raw smell disappears.
10. Add paprika powder and garam masala powder .
11. Add boiled chana and check for salt.
12. Lastly add coconut milk and take a small boil.
13. Garnish with chopped coriander leaves.
14. Serve it hot.