Piping Pot Curry · by Meeta Arora★ 4.9 (49)
Punjabi Kala Chana / Black Chickpeas Curry
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 23%
CARBS 36G59% OF CAL
8G FIBER7G SUGAR21G OTHER
FAT 7G26% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Punjabi curry of black chickpeas in an onion-tomato gravy seasoned with ginger, garlic, and warm spices. Mild heat and rich depth from amchur and garam masala.
mainindiancurrybeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Black Chickpeas (Kala Chana) (250 ml)
- 3 cup Water (for soaking )
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Onion (medium diced (about 1 cup) )
- 2 Tomato (medium chopped (about 1 cup))
- 1 Green Chili Pepper (minced (optional))
- 1" Ginger (minced (or 1 teaspoon Ginger paste))
- 5 cloves Garlic (minced (or 1 teaspoon Garlic paste))
- 2 cups Water (for cooking )
- 1 teaspoon Dry Mango powder (Amchur) ((can be replaced with lemon juice))
- Cilantro (to garnish)
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Cayenne or Red chili powder
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 23%
CARBS 36G59% OF CAL
8G FIBER7G SUGAR21G OTHER
FAT 7G26% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 623mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 626mg
- Calcium
- 101mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 623MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.