Introduction:

 

Let me take you on a journey to the heart of Punjabi flavours with my delicious Kale Chane Ki Sabji recipe. Imagine the smell of spices in the kitchen, the sound of onions and garlic sizzling, and the memories of home-cooked meals. This recipe is very special to me because it reminds me of spending time in the kitchen with my mother as a child, learning the art of traditional Punjabi cooking.

Now, let's dive into the world of flavors and spices as we explore this delightful recipe together.

 

 

Kale Chane ki Sabzi Recipe

 

Portions serving: 7-8

Preparation time: 6-7 hours

Cooking time: 40 minutes

Calories: 218 cal per portion

 

 

Ingredients of Kale Chane Ki Sabzi

 

For Pressure Cooking:

• 1 cup Brown chana (black chickpeas)
• 1 inch Cinnamon
• 1 Black cardamom
• 4-5 Cloves
• 2 Bay leaves
• 1 tbsp Ginger & garlic paste
• 1 tbsp Mustard oil
• 1 tsp Salt
• Water as required

For Gravy:

• 2 tbsp Mustard oil
• 1 tsp Jeera (cumin seeds)
• 1 cup Chopped onion
• 1 tbsp Ginger & garlic paste
• ½ tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• ½ tsp Garam masala
• ½ cup Curd
• ½ cup Chopped tomatoes
• Soaked kasoori methi
• ½ tsp Salt
• 1 tsp Amchur powder (dry mango powder)

 

Instructions of Kale Chane Ki Sabzi

 

Step 1: Soak and Cook Chana
Soak brown chana in water for 6-8 hours. Pressure cook with cinnamon, black cardamom, cloves, bay leaf, ginger & garlic paste, mustard oil, salt, and water for 5-6 whistles.

Step 2: Prepare Gravy
Heat mustard oil, add jeera, and sauté onions until golden. Add ginger & garlic paste, then spices (turmeric, red chili, coriander, garam masala) and cook until fragrant. Stir in curd and cook until oil separates. Add tomatoes and cook for 2-3 minutes.

Step 3: Combine and Finish
Add cooked chana with some stock, mash partially, and mix with gravy. Add salt, amchur powder, and soaked kasoori methi. Simmer for 5-6 minutes. Serve hot with roti or rice.

 

 

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About the Recipe:

 

Kale Chane Ki Sabji is a traditional Punjabi dish made with aromatic spices and rich chickpeas. It comes from the heartland of Punjab and is often served with piping hot rotis or steamed rice. The key to its deliciousness is the careful balance of spices and the slow cooking process, which lets the flavours blend together beautifully. Learn more about Punjabi cuisine and its rich culinary heritage from this article about Punjabi cuisine.

 

 

Cooking Tips:

 

• The chickpeas will taste best if you soak them overnight.
• For a real Punjabi taste, use mustard oil.
• If you want the dish to taste better, do not skip the step of roasting the spices.
• Adding more or less red chilli powder lets you change how spicy it is to your liking.
• Add some fresh coriander leaves as a garnish to make it taste even better.

 

 

Pairing Guide:

 

• You can make a filling meal with Kale Chane Ki Sabji and hot rotis or naan.
• Have it for dinner with steamed rice and raita for a full and filling meal.
• Serve it with quinoa or brown rice for a healthy choice.
• Add a tasty twist by using it as a filling for sandwiches or wraps.

 

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Frequently Asked Questions about Kale Chane Ki Sabji:

 

1. Can I use canned chickpeas instead of dried ones?

   • Yes, you can use canned chickpeas, but the flavor may not be as intense as using dried ones.

2. How long should I soak the chickpeas before cooking?

   • Soak the chickpeas overnight or for at least 8 hours for best results.

3. Can I use any other oil besides mustard oil?

   • While mustard oil adds a distinct flavor, you can use any cooking oil of your choice.

4. Can I freeze leftover Kale Chane Ki Sabji?

   • Yes, you can freeze it in an airtight container for up to 2 months. Thaw and reheat before serving.

5. What can I do if I don't have all the spices listed in the recipe?

   • You can adjust the spices according to your taste preferences or use a pre-made garam masala blend.

6. Can I make this recipe vegan?

   • Absolutely! Simply omit the ghee and use a plant-based oil for cooking.

7. How do I know when the chickpeas are cooked perfectly?

   • The chickpeas should be tender but not mushy. Taste test a few to ensure they are cooked to your liking.

8. Can I add vegetables to this recipe?

   • Yes, you can add diced potatoes, carrots, or spinach for extra nutrition and flavor.

9. Is Kale Chane Ki Sabji spicy?

   • The level of spiciness can be adjusted according to your preference by controlling the amount of red chili powder used.

10. Can I make this dish in advance for a party?

    • Yes, you can make it ahead of time and reheat before serving. It tastes even better the next day as the flavors have had time to develop.

 

Have fun making this tasty Kale Chane Ki Sabji recipe and eating it! If you need more help, do not hesitate to ask.

 

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