PunjabiDinnerVegetarian

Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi

Name: Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1 cup kala chana (brown chickpeas); 4 tablespoons sunflower oil; 1 teaspoon cumin seeds (jeera); 1 onion - finely sliced; 1 tablespoon ginger garlic paste; 3 tomatoes - pureed; 1 teaspoon red chilli powder; 1 teaspoon salt; 1 teaspoon garam masala powder; coriander (dhania) leaves - handful; water - as needed

A vegetarian Punjabi recipe with kala chana (brown chickpeas), tablespoons sunflower oil, cumin seeds (jeera). Ready in 40 min, serves 4.

Curated byHarpreet Singh🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs76g

Protein35g

Fats16g

Servings Scaler

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

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Recipe Source: archanaskitchen.com

PunjabiDinnerVegetarian

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🇮🇳

Cook Time40 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

76g(52%)

Protein

35g(24%)

Fats

16g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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