Kale and Chickpeas Curry - Kale Chole
Kale and chickpeas in an Indian style curry - a more nutritious take on the regular Chole / Chickpeas curry
Ingredients
- 1/2 cup chickpeas soaked in water overnight
- 1 leaves medium bunch dino kale or use any other greens
- 1 tbsp peanut oil
- 1/2 tsp kalonji
- 4 cloves garlic finely chopped
- 1 medium onion finely chopped
- 2 tsp chole masala I swear by Goldie Chole Masala
- 1 tsp amchoor / raw mango powder OR 1 tsp tamarind paste
- 8-10 mint leaves finely chopped
- small handful of coriander finely chopped
Instructions
- To prepare the Indian style Kale Chickpeas curry, wash and dry the kale. Roll into a tight bunch and slice the into thin ribbons, discarding any tough veins.
- In a pressure cooker / pressure pan, place the drained chickpeas and chopped kale. Top up with 3 cups water. Bring to a boil. Cover with the pressure cooker lid (with weight). After 2 whistles, reduce the flame to lowest setting and allow to cook for 12-15 minutes.
- Meanwhile, heat oil in a kadai. Add Nigella seeds to hot oil along with chopped garlic and onion. Allow this to cook on low flame for 8-10 minutes until onions are very soft.
- Once the cooker’s pressure has dropped, open and tip the contents into the kadai. Using a potato masher, mash some of the chickpeas coarsely in the pan itself.
- Add the salt, chole masala, amchoor powder, red chili powder and bring to a simmer.
- Switch off the flame, and garnish with fresh herbs.
- Serve with rice or rotis or even pav.
Notes
If you don’t have amchoor powder, use 1 tsp of tamarind paste or 1/4 cup of freshly made tamarind extract. I totally swear by Goldie Chole Masala, ever since my friend gave me a couple of these dabbas many years ago. If I don’t have this masala at home, I don’t make chole. Not exaggerating. It is THAT good, and I can’t think of any other chole masala that comes close.
No kale? Use any greens like spinach or even other local greens like Amaranth or Bathua, whatever is in season and easily available.