Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi
A vegetarian Punjabi recipe with kala chana (brown chickpeas), tablespoons sunflower oil, cumin seeds (jeera). Ready in 40 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
19 steps- 1
To begin making the Punjabi Black Chickpea Curry recipe, firstly wash the chickpeas with water a couple of times and then soak it in drinking water for at least 8 hours or overnight
water - as needed - 2
Close with a lid and set aside
- 3
Next, take the chickpeas along with the water used for soaking in a pressure cooker, add 1/2 teaspoon salt, some more water if required and close the cooker
salt(1 teaspoon)water - as needed - 4
Pressure cook for about 8 to 10 whistles, switch off the heat and let the pressure release naturally
- 5
Once it is done, open the cooker and strain the chickpeas
- 6
Also reserve the water in a bowl
water - as needed - 7
Heat oil in the same pressure cooker
- 8
Make sure you have wiped off the water before adding oil into the cooker
water - as needed - 9
Add cumin seeds and saute it for about 10 seconds
cumin seeds (jeera)(1 teaspoon) - 10
After 10 seconds, add onions and cook till the onions become soft and translucent
onion - finely sliced(1) - 11
Next, add the ginger garlic paste and let it cook for about 2 minutes
ginger garlic paste(1 tablespoon) - 12
Next, add salt, red chilli powder, tomato puree and cook for a few minutes on medium flame, till oil starts separating
red chilli powder(1 teaspoon)salt(1 teaspoon)garam masala powder(1 teaspoon) - 13
This will take about 3 to 4 minutes
- 14
After 3 to 4 minutes, add garam masala, coriander leaves and the cooked chickpeas
garam masala powder(1 teaspoon)coriander (dhania) leaves - handful - 15
Mix well and then finally add some more water
water - as needed - 16
Close the lid of the pressure cooker and pressure cook for 2 whistles
- 17
Once it is done, switch off the heat and serve hot
- 18
Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal
- 19
You can also pack the same meal in your lunch box
Rate this recipe
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Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi
A vegetarian Punjabi recipe with kala chana (brown chickpeas), tablespoons sunflower oil, cumin seeds (jeera). Ready in 40 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Punjabi Black Chickpea Curry recipe, firstly wash the chickpeas with water a couple of times and then soak it in drinking water for at least 8 hours or overnight
water - as needed - 2
Close with a lid and set aside
- 3
Next, take the chickpeas along with the water used for soaking in a pressure cooker, add 1/2 teaspoon salt, some more water if required and close the cooker
salt(1 teaspoon)water - as needed - 4
Pressure cook for about 8 to 10 whistles, switch off the heat and let the pressure release naturally
- 5
Once it is done, open the cooker and strain the chickpeas
- 6
Also reserve the water in a bowl
water - as needed - 7
Heat oil in the same pressure cooker
- 8
Make sure you have wiped off the water before adding oil into the cooker
water - as needed - 9
Add cumin seeds and saute it for about 10 seconds
cumin seeds (jeera)(1 teaspoon) - 10
After 10 seconds, add onions and cook till the onions become soft and translucent
onion - finely sliced(1) - 11
Next, add the ginger garlic paste and let it cook for about 2 minutes
ginger garlic paste(1 tablespoon) - 12
Next, add salt, red chilli powder, tomato puree and cook for a few minutes on medium flame, till oil starts separating
red chilli powder(1 teaspoon)salt(1 teaspoon)garam masala powder(1 teaspoon) - 13
This will take about 3 to 4 minutes
- 14
After 3 to 4 minutes, add garam masala, coriander leaves and the cooked chickpeas
garam masala powder(1 teaspoon)coriander (dhania) leaves - handful - 15
Mix well and then finally add some more water
water - as needed - 16
Close the lid of the pressure cooker and pressure cook for 2 whistles
- 17
Once it is done, switch off the heat and serve hot
- 18
Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal
- 19
You can also pack the same meal in your lunch box
Rate this recipe
