Black Curry Paste

Black Curry Paste

Know your Dish

Punjabi Black Chickpea Curry!

The Punjabi Black Chickpea Curry, popularly known as Kale Chane Ki Sabzi is a delicious high protein curry. Black Chickpea is mostly cultivated in India and can be cooked in a very versatile way.

Easy to make and tasty to eat, this dish has won hearts of people.

 Tastes Best With:

Roti, Paratha, Naan, Kulcha and Rice

Features of Meeshna Black Curry Paste:

  • Instant to make
  • 100% vegetarian
  • Shelf life of 1year
  • No added colours
  • Preservative-free
  • Chemical-free
  • Requires no added ingredients

**Product to be stored in a cool and dry place


  • Oil
  • Cumin seeds
  • Onions
  • Black Chickpeas
  • Meeshna Black Curry Paste
  • Salt


All you need to prepare:

  • Soak the chickpeas overnight or atleast for 8 hours
  • Finely chop the onions

Steps to make Punjabi Black Chickpea Curry:

  1. Pressure cook the chickpeas until it becomes soft (6-7 whistles)
  2. Strain the chickpeas and set aside
  3. Heat oil in a pan
  4. Add cumin seeds
  5. Add onions and cook until they turn translucent
  6. Add the Meeshna Black Curry Paste
  7. Add salt to taste
  8. Add the strained chickpeas. Please don’t throw away the water. It can be used as a broth.
  9. The broth can be used to give a desired consistency
  10. Let it cook for 3-5 minutes
  11. Garnish with finely chopped coriander leaves


Your Punjabi Black Chickpea Curry is ready to serve!

** Meeshna Black Curry Paste is a perfect blend of all the spices needed to make an authentic black curry/sabzi. Instead of chickpea, you can also use any kind of legumes in the paste.