Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi
Punjabi Black Chickpea Curry is an easy and tasty chickpea curry which is high in protein. Serve this delicious High protein curry along with Rice and Raita for a simple weekday meal.In association with Preethi Kitchen Appliances
Black Chickpeas or Kala Chana are rich and protein and thus provides energy to our body. These can be used to prepare curries, side dishes, stir fries, etc. Here, we have shared a flavourful and delicious recipe of Punjabi Black Chickpea Curry in which Black Chickpeas is cooked with the everyday masala.
This recipe is easy to make and thus you can include it in your everyday diet. You can also pack this protein rich curry in your lunch box along with Steamed Rice and Phulka.
If you like this curry, you can also try other High Protein Chickpea recipes that you can make for Indian Vegetarian dinner:
- 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, chopped
- Water , as needed
How to make Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi
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. Close with a lid and set aside.
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.
Pressure cook for about 8 to 10 whistles, switch off the heat and let the pressure release naturally.
Once it is done, open the cooker and strain the chickpeas. Also reserve the water in a bowl.
Heat oil in the same pressure cooker. Make sure you have wiped off the water before adding oil into the cooker.
Add cumin seeds and saute it for about 10 seconds. After 10 seconds, add onions and cook till the onions become soft and translucent.
Next, add the ginger garlic paste and let it cook for about 2 minutes.
Next, add salt, red chilli powder, tomato puree and cook for a few minutes on medium flame, till oil starts separating. This will take about 3 to 4 minutes.
After 3 to 4 minutes, add garam masala, coriander leaves and the cooked chickpeas. Mix well and then finally add some more water.
Close the lid of the pressure cooker and pressure cook for 2 whistles. Once it is done, switch off the heat and serve hot.
Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi is part of the Indian Curry And Gravy Recipe Contest