Kale Chane Ki Sabzi has been made quite regularly in most of our households. It is an easy to make and tasty chickpea curry which is high in protein. This kale chane ki sabzi recipe from Sanjeev Kapoor Khazana is a simple weekday meal that can be included in your everyday diet.
Kala chana is one of the few ingredients which can be multi-used. It can be used in the main course or even as a healthy snack. Kala Chana is loaded with nutrients such as protein, fibre and carbohydrates. It is an incredible source of vitamin C and folate, and minerals like manganese, phosphorous, iron and copper. The wealth of nutrients in Kala Chana is beneficial in boosting the immune system, promoting muscle mass, regulating diabetes, and enhancing hair and skin health. Being one of the best plant-based protein, they also help in keeping your appetite under control.
A delicious way to make this kale chane ki sabzi is to use Tata Sampann Kala Chana. The sourcing of Tata Sampann Kala Chana is done from Maharashtra, Karnataka and Madhya Pradesh, which are known for fine quality of the same. Known to be one of the best natural sources of protein, Tata Sampann Kala Chana is unpolished, i.e. it does not undergo any artificial polishing with water, oil or leather, thereby retaining its goodness and protein content.
Check out the kala chana masala recipe and delight your loved ones.
- 1 cup Tata Sampann Kala Chana (soaked overnight)
- 1 large tomato, chopped
- 1 medium onion, chopped
- 1 inch ginger, roughly chopped
- 8-10 garlic cloves
- 1-2 green chillies, chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- ¼ tsp asafoetida
- 2 bay leaves
- 1-2 green cardamoms
- 4-5 cloves
- ½ tsp Tata Sampann Turmeric Powder
- Salt to taste
- ½ tsp Tata Sampann Red Chilli Powder
- ½ tsp Tata Sampann Coriander Powder
- 1 tsp dried fenugreek leaves
- Boil the overnight soaked Tata Sampann Kala Chana. Add some salt to it.
- Pressure cook till the chana is well cooked.
- For the gravy preparation, grind the tomato, onion, ginger, garlic and green chillies.
- Add some water and grind it to a smooth paste.
- Take a pan and heat some oil.
- Once the oil is ready, temper it.
- Add some cumin seeds, asafoetida, a bay leaf, few cardamom pods and cloves.
- Add the masala that we made before. Mix well.
- After 4 whistles, the chana should have cooked.
- Add some turmeric to the gravy, some salt.
- Add some red chilli powder and coriander powder. Sauté well.
- After 5-7 mins, the masala starts leaving oil from the sides, it means the masala is cooked.
- Add the boiled chana to it. Add water along with the chana because it’s full of flavour. Mix well.
- Cover and cook for 4-5 minutes.
- Add kasuri methi or dried fenugreek leaves to it.
- Mix well, cover and cook for 2-3 minutes more.
- Garnish with some coriander leaves.
Serve this delicious kale chane ki sabzi either with rotis or puris and immerse in the deliciousness. Do try this recipe and let us know how it turned out.
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