Punjabi kaale chane By Ishpreet Bhatia

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Punjabi kaale chane

Kala Chana (black chickpeas) is a delicious and healthy Indian curry. The curry prepared with this recipe has dry texture and its a good source of protein and can be served in breakfast or lunch.
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Serves

4

Cooking Time

45 Min

Rate This Recipe10

INGREDIENTS

  • Kala Chana (Black Chickpea)250 gms
  • Cumin Seeds (jeera)
  • 1/2 teaspoon Onion (finely chopped)
  • 4 5piece (medium size)
  • Tomatoes (finely chopped)
  • 2 piece Ginger (grated) Garlic (crushed)
  • 1 teaspoon Green Chilli (slit)
  • 2 piece Red Chilli Powder (lal mirch)
  • 1/2 teaspoon Turmeric Powder (haldi)
  • 1/4 teaspoon Coriander Powder (Dhania Powder)
  • 2 teaspoons Garam Masala Powder
  • 1/2 teaspoon kasoori methi
  • 1/4 ajwain Coriander Leaves
  • 2 tablespoons Cooking Oil
  • 2 tablespoons Salt to taste Water As needed

PREPARATION

  1. 1

    1) Wash dry kala chana under running cold water till water runs clear.
  2. 2

    2) Add enough water and soak for at least 8 hours or overnight.
  3. 3

    3 ) After the soaking time, it gets larger in size.
  4. 4

    4) Now discard the soaking water, take chana to pressure cooker.
  5. 5

    Add new 1 ½ cups of water.
  6. 6

    Cover with the lid, turn the heat and pressure cook it for 2 whistles on High + 30 minutes on medium-low.
  7. 7

    Let the pressure go down by itself then open the lid.
  8. 8

    Chana should be cooked all the way through and soft.
  9. 9

    If you press it between thumb and finger, it should mash easily.
  10. 10

    Keep it asideLet the pressure go down by itself then open the lid.
  11. 11

    Chana should be cooked all the way through and soft.
  12. 12

    If you press it between thumb and finger, it should mash easily.
  13. 13

    Keep it aside.
  14. 14

    Heat oil in a pan.
  15. 15

    Add cumin to it and let it crackcle.
  16. 16

    Add finely chopped onions ginger and garlic to it.
  17. 17

    cook till it get golden colour.
  18. 18

    Add a pinch of salt to fasten the process.
  19. 19

    Now add tomato and green chillies purie to it and mix it well.
  20. 20

    Now add powdered spices i e haldi lal mirch ajwain kasoori methi kali mirch garam masala and mix ot well.
  21. 21

    Add water if the base gets dry.
  22. 22

    We can add the water from boiled channa into it and let it boil for 5 minutes.
  23. 23

    Finally add boiled channa into the grave and cook ot over sim flame for about 15-20 minutes with lid on.
  24. 24

    Add dhania powder to it and serve it with harnish with fresh coriander leaves.
  25. 25

    Soak channa overnight.
  26. 26

    And add salt 1tsp while boiled channa.
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