Kale chane masala/Black chickpeas curry

Mostly found in North Indian region ,black chickpeas are very fond in our house,especially by my mother in law.This recipe is a must have navratri bhog made without onion and garlic, it has a very earthy taste to it..If you wish you can add onion and garlic also..Black chickpeas are a very healthy option to make.Lets see the recipe…….food my way



1 cup black chickpeas (Kale chane soaked overnight)

4 tomato chopped

1 1/2 ginger (grated)

4 green chilies chopped

1 tablespoon jeera (cumin seed)

1 tablespoon red chilli powder

1 1/2 tablespoons coriander powder

2 tablespoons garam masala

2 tablespoon curd

2 tablespoon besan(chickpeas flour)

1 tablespoon sugar

1/2 tablespoons hing (asafoetida)

Salt as per taste

2 tablespoons oil

Some coriander leaves for garnish



Wash black chickpeas and boil in pressure cooker with salt

Take 5 to 6 whistles of the cooker or till the chanas have cooked

Remove and keep aside in a bowl

In the same cooker,add oil then jeera let it turn brown

Now add green chillies, grated ginger and hing saute ,add tomatoes and let it cook

Once the tomatoes have gone soft add haldi powder, red chilli powder, coriander powder n saute

Pour in the boiled black chickpeas and give it a nice mix (use the water in which the black chickpea was boiled)

Add water to the desired consistency, with the garam Masala and salt

Mix it well

Now take a small bowl add curd and besan mix it well without any lumps in it

Pour the curd and besan mixture in the black chickpeas and sugar again give nice mix

Close the lid of the cooker and bring into pressure and take 1 to 2 whistles

Off the flame ,let it cool down

Open and garnish with coriander leaves

Your kale chane or black chickpeas curry is ready

A complete satvik food without onion and garlic

An Astami bhog (prasad) is ready

Palak paneer/spinach and cottage cheese/how to make palak paneer

Palak paneer is spinach gravy with paneer,a north indian dish served with rotis,naans or chawal.Healthy and easy recipe to make without any added colour in it as usually you see many cooks use green colour for the pic to look good,palak/spinach is blanched and grinded into a puree with some masalas,my daughters favourite atleast in the name of paneer she eats the palak also(lol)lets see what goes in making this


The colour of my palak paneer is not dark green as I have used haldi powder in it,you can skip using haldi

I have fried paneer if you wish one can use them without frying



250 gm paneer (cottage cheese)

500 gm palak (spinach)

2 – 3 green chillies

1 tsp ginger-garlic paste

1 onion

1/2 tsp jeera (cumin seeds)

1 tsp lemon juice

1/2 tsp haldi powder  (turmeric)

1 tsp coriander powder

1 tsp garam Masala powder

1 tsp sugar

2 tsp oil

Salt as per taste


First wash palak and blanch it,straight away put in cold water to stop cooking and retain the green colour.

Once it has cooled down ,blend it into puree.

Cut onions and grind into fine paste.keep aside

Heat oil in kadai,add cumin seeds and green chili saute it for a minute.

Add ginger-garlic paste and onion paste,saute till oil leaves the sides of the kadai

Pour the palak puree,saute till oil leaves the sides of kadai

Add haldi, coriander powder saute a minute

Add water to a desired consistency

Now add the garam Masala powder,lemon juice, sugar,salt and the fried paneer

Let it boil for a minute or so

Your palak- paneer is ready

Enjoy it with rotis

Matar ka Nimona(green peas curry)


Nimona is a well-known dish in all local household in UP.this dish is prepared with minimum masalas to retain the taste of the fresh green peas and its sweetness.As a lot of garam masala will hamper the taste of the dish,some dishes are lovely without heavy masalas,this recipe is the one made in my house,people across the state have their own version of nimona,have them with rotis or rice or one can just have like soup also.


  • 1 cup green peas or matar
  • 1 onion
  • 5 to 6 green chili(according to taste,I like it spicy)
  • 4 to 5 garlic
  • 1/2 cup coriander leaves(washed and chopped)
  • 1 potato(washed and cut into cubes)
  • 1/2 tsp rai(mustard seeds)
  • 1/2 tsp hing(asafoetida)
  • 1/2 tsp haldi powder(turmeric)
  • 4 tsp oil(I have used mustard oil)
  • salt as per taste


  • In a grinder take green peas,green chili,garlic, onion and coriander leaves,grind them into a semi coarse paste.keep aside
  • Heat oil in the pan,once the oil is hot enough add rai,let it crackle
  • Add hing,haldi powder and the potatoes into it,fry till golden brown
  • pour the mixture from the grinder in the pan and saute till the colour changes from green to dark green or when the mixture leaves the side of the pan
  • 20180128_101503.jpg


  • once its done,add water to the desired consistence,it should be thick
  • add salt as per taste let it boil for 10 minutes with the lid closed
  • serve hot with a tablespoon of ghee on the nimona with rice or roti
  • keep the recipe simple to enhance sweetness of the green peas



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