Kale Chane ki Sabzi Recipe

Kale Chane ki Sabzi Recipe

40 Mins
7-8 People
6 - 7 Hours



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





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 chilli 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)





Preparing the Brown Chana:

  1. Wash and Soak: Rinse the brown chana thoroughly and soak them in water for 6-8 hours.
  2. Pressure Cooking: After soaking, transfer the chana to a pressure cooker. Add cinnamon, black cardamom, cloves, bay leaf, ginger & garlic paste, mustard oil, salt, and enough water. Cook for 5-6 whistles, then set aside.
  3. Soak Kasoori Methi: While the chana cooks, soak kasoori methi in water.


Making the Gravy:

  1. Heat Oil and Spices: Heat mustard oil in a pan, add jeera, and let it crackle.
  2. Saute Onions: Add chopped onions and sauté until golden brown.
  3. Add Ginger & Garlic: Stir in ginger & garlic, add some water, and continue sautéing.
  4. Spice Infusion: Sprinkle turmeric powder, red chili powder, coriander powder, and garam masala. Cook until fragrant.
  5. Incorporate Curd: Pour in curd and cook until it releases oil.
  6. Tomatoes: Add chopped tomatoes and cook for 2-3 minutes.
  7. Combine Chana and Stock: Add a portion of the pressure-cooked brown chana along with some stock. Mash roughly using a masher.
  8. Final Touches: Introduce the remaining brown chana, salt, amchur powder, and cook on medium-low flame for 5-6 minutes.
  9. Serve Hot: Kale Chane Ki Sabzi is now ready to be served hot, accompanied by rotis or rice.


Enjoy this flavorful and nutritious black chickpea curry with your favorite bread or rice!




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.




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.