Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi

Step 1: 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

Step 2: Close with a lid and set aside

Step 3: 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

Step 4: Pressure cook for about 8 to 10 whistles, switch off the heat and let the pressure release naturally

Step 5: Once it is done, open the cooker and strain the chickpeas

Step 6: Also reserve the water in a bowl

Step 7: Heat oil in the same pressure cooker

Step 8: Make sure you have wiped off the water before adding oil into the cooker

Step 9: Add cumin seeds and saute it for about 10 seconds

Step 10: After 10 seconds, add onions and cook till the onions become soft and translucent

Step 11: Next, add the ginger garlic paste and let it cook for about 2 minutes

Step 12: Next, add salt, red chilli powder, tomato puree and cook for a few minutes on medium flame, till oil starts separating

Step 13: This will take about 3 to 4 minutes

Step 14: After 3 to 4 minutes, add garam masala, coriander leaves and the cooked chickpeas

Step 15: Mix well and then finally add some more water

Step 16: Close the lid of the pressure cooker and pressure cook for 2 whistles

Step 17: Once it is done, switch off the heat and serve hot

Step 18: Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal

Step 19: You can also pack the same meal in your lunch box