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.
Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal. You can also pack the same meal in your lunch box.
If you like this curry, you can also try other High Protein Chickpea recipes that you can make for Indian Vegetarian dinner:
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.
Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal. You can also pack the same meal in your lunch box.
If you like this curry, you can also try other High Protein Chickpea recipes that you can make for Indian Vegetarian dinner:
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.
Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal. You can also pack the same meal in your lunch box.
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