Traditional Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi Recipe

To begin making the Punjabi Black Chickpea Curry formula, firstly wash the chickpeas with moisture a couple of times and then soak it in drinking moisture for at least 8 hours or overnight. Close with a lid and set aside.Next, take the chickpeas along with the moisture used for soaking in a pressure cooker, mix in 1/2 teaspoon seasoning, some more moisture if required and close the cooker. Pressure make for about 8 to 10 whistles, switch off the mildly hot and let the pressure release naturally.Once it is done, open the cooker and strain the chickpeas.

Also reserve the moisture in a dish.mildly hot fat in the same pressure cooker.

Make sure you have wiped off the moisture before adding fat into the cooker.mix in cumin seeds and saute it for about 10 seconds.

After 10 seconds, mix in onions and make till the onions become soft and translucent. Next, mix in the ginger garlic paste and let it make for about 2 mins.Next, mix in seasoning, red chilli dusting seasoning, tomato puree and make for a few mins on medium flame, till fat starts separating.

This will take about 3 to 4 mins.After 3 to 4 mins, mix in garam masala, coriander leaves and the cooked chickpeas. swirl around well and then finally mix in some more moisture.Close the lid of the pressure cooker and pressure make for 2 whistles.

Once it is done, switch off the mildly hot and dish up fiery.dish up 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.