Punjabi Black Chickpea Curry Recipe – Kale Chane Ki Sabzi
Hearty, rich, and flavor-packed, this Punjabi Black Chickpea Curry, also known as Kale Chane Ki Sabzi, is a wholesome vegetarian dish that is perfect for your weeknight dinners or as part of a satisfying lunch box meal. With its aromatic blend of spices and the earthy goodness of brown chickpeas, this curry will bring the authentic flavors of Punjab right to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Sunflower Oil | 4 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Onion (finely sliced) | 1 medium |
| Ginger Garlic Paste | 1 tablespoon |
| Tomatoes (pureed) | 3 medium |
| Red Chilli Powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Coriander Leaves (Dhania) | Handful |
| Water | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 10g |
| Carbohydrates | 36g |
| Fat | 7g |
| Fiber | 7g |
| Sodium | 450mg |
| Sugar | 4g |
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Servings
4 servings
Cuisine
Punjabi
Course
Dinner
Diet
Vegetarian
Instructions
-
Soak the Chickpeas:
Begin by rinsing the kala chana (brown chickpeas) thoroughly under running water to remove any dirt. Then, soak the chickpeas in ample drinking water for at least 8 hours, or overnight. Once soaked, set them aside. -
Cook the Chickpeas:
In a pressure cooker, add the soaked chickpeas along with the water used for soaking. Add half a teaspoon of salt and, if necessary, add more water to ensure the chickpeas are submerged. Close the lid of the pressure cooker and cook for about 8 to 10 whistles over medium-high heat. Once done, turn off the heat and let the pressure release naturally. Open the lid and strain the chickpeas, reserving the cooking water in a bowl for later use. -
Prepare the Base:
In the same pressure cooker (or a large pan), heat the sunflower oil over medium heat. Once the oil is hot, add the cumin seeds. Let them splutter for about 10 seconds, releasing their aroma. -
Sauté the Onions and Ginger-Garlic Paste:
Add the finely sliced onion to the oil and sauté until the onions turn soft and translucent. Stir in the ginger garlic paste and cook for 2 more minutes until the raw smell dissipates and the paste becomes fragrant. -
Add Spices and Tomatoes:
Stir in the salt, red chili powder, and pureed tomatoes. Cook this mixture over medium heat for about 3-4 minutes, or until the oil starts separating from the masala (spiced mixture). This step is essential to enhance the depth of flavor in your curry. -
Combine Chickpeas and Spices:
Once the oil separates, add the garam masala powder and fresh coriander leaves. Stir well to combine, then add the cooked chickpeas to the pot. Mix everything together, ensuring the chickpeas are well-coated in the masala. -
Pressure Cook for Final Touch:
Add a little water to reach your desired consistency for the curry. Close the pressure cooker lid and cook for another 2 whistles. Once done, turn off the heat and let the pressure release naturally. -
Serve:
Open the pressure cooker and give the curry a final stir. Taste and adjust the seasoning, if necessary. Your Punjabi Black Chickpea Curry is now ready to be served!
Serving Suggestions:
- Serve this Punjabi Black Chickpea Curry with Jeera Rice for a classic combination.
- Pair it with a Kachumber Salad and Boondi Raita to complete a traditional Punjabi meal.
- This curry also works great in a lunch box, making it an excellent option for meal prepping.
Cooking Tips:
- Soaking the Chickpeas: Always remember to soak the chickpeas for at least 8 hours or overnight for the best results. This will not only reduce cooking time but also help in better digestion.
- Adjusting Consistency: If you prefer a thicker curry, reduce the amount of water, or cook it longer after adding the chickpeas. For a lighter, broth-like curry, add more water.
- Spice Level: The red chili powder in this recipe provides a mild heat. If you prefer a spicier version, feel free to add more chili powder or even a chopped green chili while cooking the onions.
This Punjabi Black Chickpea Curry is the perfect way to experience the rich flavors of Punjab. It’s a hearty, nutritious, and delicious dish that will satisfy your hunger and fill your home with the fragrance of spices.
