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
Ingredients:
- Oil
- Cumin seeds
- Onions
- Black Chickpeas
- Meeshna Black Curry Paste
- Salt
Recipe:
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:
- Pressure cook the chickpeas until it becomes soft (6-7 whistles)
- Strain the chickpeas and set aside
- Heat oil in a pan
- Add cumin seeds
- Add onions and cook until they turn translucent
- Add the Meeshna Black Curry Paste
- Add salt to taste
- Add the strained chickpeas. Please don’t throw away the water. It can be used as a broth.
- The broth can be used to give a desired consistency
- Let it cook for 3-5 minutes
- Garnish with finely chopped coriander leaves
Your Punjabi Black Chickpea Curry is ready to serve!