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Kothamalli Channa Curry

Kothamalli channa curry with step by step photos. Serve as side dish with rotis and phulkas
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika


  • Kabuli Channa or White chick peas - 1 cup boiled
  • Kothamalli / Coriander leaves - 1 bunch
  • Onion - 2
  • Ginger - 1 inch piece
  • Garlic - 4 pods
  • Tomato - 4
  • Cinnamon - 1 inch stick
  • Cardamom - 2
  • Cloves - 2
  • Red chili powder - 1 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Chana masala powder or Garam masala powder - 1 tsp
  • Salt - to taste
  • Oil - 4 tbsp



  • If using channa that has been refrigerated, let it thaw for 15 to 20 mins.
  • Clean and wash coriander leaves, chop roughly and set aside.
  • Chop onions into juliennes. Blanch tomatoes, puree it and set aside.

How to make Kothamalli Channa Curry:

  • Heat 1 tbsp of oil in a pan. Add onion, ginger, garlic and sauté till the onions turn pink.
  • Add clove, cardamom and cinnamon and sauté for a minute.
  • Switch off stove and immediately add red chilli powder, coriander powder, turmeric powder, cumin powder and roast in the pan heat itself. Set aside to cool.
  • Once cool, transfer to a mixie jar. Add chopped coriander leaves and grind to a fine paste adding very little water.
  • Heat the remaining oil in the same pan. Add ground paste and sauté over a low flame till the raw smell disappears.
  • The paste should cook well and will come together in a ball.
  • Add tomato puree, mix well and close with a lid. Let it cook for 5 mins over low flame.
  • Add kabuli channa, channa masala or garam masala powder, salt, 1/4 to 1/2 cup water, mix well and close with a lid.
  • Cook over low flame till all the flavors merge well and the for the curry to thicken a little bit.
  • This should take another 5 to 7 mins. Take off stove.
  • Kothamalli channa curry is ready to be served hot with rotis, phulkas or pooris.