Punjabi Black Chickpea Curry Recipe – Kale Chane Ki Sabzi

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.

  • Serve Punjabi Black Chickpea Curry along with Jeera RiceKachumber Salad and Boondi Raita for a weekday meal. You can also pack the same meal in your lunch box.

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