Kale Chane aur Kaddu ki Sabzi or Black Chickpea Pumpkin Gravy, a popular sabzi served with crispy hot kachoris for breakfast or for any meal.
This Banarasi Kachori aur Sabzi Thali/platter as part of the Mega Thali featuring Banarasi Kachori, Kale Chane aur Kaddu ki Subzi, Ras wale Aloo ki Subzi & Sama ke chawal ki kheer is a delicious meal you can serve any time.
I adapted these recipes from here to make sure the recipes are authentic. Of course, the spice levels went up a bit as I was serving it for Hubby dear as well. This gravy tastes fantastic and to boot, it's a no-onion no-tomato recipe. No frills and so simple to make!
You can read all about the kachoris and the ways they make them. This Black Chickpea Pumpkin Gravy makes it all the more interesting. This simple black chickpea and pumpkin curry go very well with crisp hot kachoris. We use mature orange-colored pumpkin for this subzi and the slightly sweet pumpkin balances well with kale chane lightly spiced up. Though I did increase the spice a bit, it was still overall little sweetish.
This Kale Chane aur Kaddu ki Sabzi is an easy gravy you can make for a quick dinner meal.
Ingredients
For making the Black Chickpea Pumpkin Gravy:
- For the Coarse Paste: We grind the chilies along with ginger, and garlic to a coarse paste.
- Chickpea - We use the black chickpea variety and that sure makes this gravy different from the regular Kabuli one.
- Pumpkin - we use orange thick-skinned pumpkin and it is slightly sweetish as well.
- Whole Spices: Using spices like Methi, Fennel Seeds, Mustard, and Cumin Seeds makes it a wonderful combination.
- Spice Powders We use spice powders like Asafoetida & Dry Mango powder that give this gravy a unique taste.
Instructions
Wash and soak black chickpeas overnight. When ready to make the sabzi, change the water a couple of times, and pressure cook with enough water for 2 to 3 whistles.
Since the pumpkins are very soft to get cooked, I normally pressure cook the chana separately.
Make a coarse paste of green chilies, ginger, garlic, and dry chilies.
Peel the hard outer skin of the mature pumpkin and cube it into 2 cm dimensions. I must have used about 1 cup or approx 200 gm.
Making the gravy
In a pressure cooker, add oil, next the hing, methi seeds, and other whole spices all together at the same time.
Saute and let them splutter to give an aromatic smell. Take care not to burn them.
Now add the coarse paste and turmeric powder and let the mixture get fried well. Saute for a few minutes.
Once the spices are sauteed, add the cooked kale chane along with salt and the cubed pumpkin, about a cup of water, and pressure cook the sabzi for about 1 to 2 whistles.
Let the pressure fall down, remove the lid, slightly mash the pumpkin, and add amchur powder to taste and serve immediately with pooris.
Substitutions & Variations
You can use other varieties of pumpkin as well.
Add chopped spinach to this gravy making it mushy and very delicious as well.
You can make the subzi a bit dry or make it a little coated consistency type as well.
Equipment
We will need a pressure cooker to make this gravy. This is almost a one-pot meal.
Recipe
Kale Chane aur Kaddu ki Sabzi
Ingredients
For the Coarse Paste
- 3 to 4 Green Chilies
- 1 inch Ginger
- 4 cloves Garlic
- 2 Dried Red Chilies
For the Gravy
- 3/4 cup Black Chickpea
- 1 cup Pumpkin
- 1 tablespoon Cooking Oil you can use mustard oil if you are used to it.
- A Pinch Asafeodida / Hing
- 1/8 teaspoon Fenugreek Seeds / Methi
- 1/2 teaspoon Fennel Seeds
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- A Pinch Turmeric Powder
- 1/8 teaspoon Dry Mango Powder / Amchur Powder
- Salt to Taste
Instructions
Prep
- Wash and soak black chickpeas overnight. When ready to make the sabzi, change the water a couple of times, and pressure cook with enough water for 2 to 3 whistles.
- Since the pumpkins are very soft to get cooked, I normally pressure cook the chana separately.
- Make a coarse paste of green chilies, ginger, garlic, and dry chilies.
- Peel the hard outer skin of the mature pumpkin and cube it into 2 cm dimensions. I must have used about 1 cup or approx 200 gm.
Making the gravy
- In a pressure cooker, add oil, next the hing, methi seeds, and other whole spices all together at the same time.
- Saute and let them splutter to give an aromatic smell. Take care not to burn them.
- Now add the coarse paste and turmeric powder and let the mixture get fried well. Saute for a few minutes.
- Once the spices are sauteed, add the cooked kale chane along with salt and the cubed pumpkin, about a cup of water, and pressure cook the sabzi for about 1 to 2 whistles.
- Let the pressure fall down, remove the lid, slightly mash the pumpkin, and add amchur powder to taste and serve immediately with pooris.
Nutrition
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Rafeeda - The Big Sweet Tooth says
For us pumpkin and kadala are always in an erisseri. A curry with a ground paste sounds absolutely delicious. Love that whole platter...