Black Chickpea Curry (Kaale Chane ki Sabzi)

Chickpeas is such a mood & so versatile! Made this black chickpea curry with rice and peshawari paratha for lunch today. Really amazing how this chickpea mixes perfectly with the luscious onion-tomato curry, and with cilantro on top 😚 Mamma Mia! 🤤🤤 Soooo good on a windy day like today 💨 💨💨💨💨 Happy Monday! Hope you all have a nice start to the week! Sharing the detailed recipe below –

Ingredients: serves 3 to 4

For Soaking Black Chickpeas

  • 1 cup kala chana (dried black chickpeas) – rinsed & soaked overnight or for upto 9 hours
  • Enough water for soaking. If chickpeas, absorbs all water – add more.

Curry Ingredients

  • 3 tbsps oil
  • 1 tbsp cumin seeds (jeera)
  • 1 medium onion, peeled, and cut in big chunks
  • 2 Roma tomatoes , washed, and cut in big chunks
  • 1 tbsp ginger garlic paste
  • 4 green chillies (reduce if you like it less spicy)
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp turmeric powder
  • ½  cup water or as required for the gravy
  • ½ tsp garam masala 
  • ½ tsp kitchen king masala
  • a pinch of asafoetida (hing)
  • salt to taste
  • 3-4 tbsps freshly chopped coriander/cilantro leaves

Method –

Soak Black Chickpeas (Kala Chana)

  • Wash & soak kala chana in enough water overnight or for 9 hours

Steps to make Kala Chana sabzi

  • In a mixer grinder, make a fine paste of onion, tomato and green chillies.
  • Discard the water that Kala Chana was soaked in. Heat the pressure cooker, add soaked kala chana for 2 whistles on a medium flame with some water (add water unto Kala Chana level).
  • Next – open the pressure cooker and remove boiled chana, discard all water and keep it aside.
  • Now reheat the same pressure cooker on low flame, and let the leftover water evaporate completely else the oil will crackle.
  • Now, add oil, & jeera. Let them crackle and then add onion-tomato-chilli paste
  • After sautéing them on medium flame for about 5-7 minutes – add all the spices – turmeric, asafoetida, red chili powder and sauce until all combined
  • Then add the boiled kala chana and salt. Stir well.
  • Pressure cook chana on a medium to high flame for 2 to 3 whistles. Turn off the flame and let the pressure cooker cool down.
  • After 15 minutes open the pressure cooker lid and add more water to adjust the consistency. I like it a little runny if serving with rice or thick gravy if serving with naan bread or paratha.
  • If you add water, heat the curry on a low flame until you see bubbles. Towards the end, add garam masala, kitchen king and cilantro and stir well.
  • Serve the black chickpeas gravy  with steamed basmati rice, naan, paratha, or phulka.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!


Super quick Dabeli

The days I am exhausted from work I prefer my dinner to be on the table within 30 minutes. But overbuy my groceries so over the weekend when I made misal pav, I had a leftover packet of pav. I don’t know why I was craving for Dabeli among all the dishes I could have made. All you need for this recipe is – onions, tomatoes and potatoes. And, of course store bought pav 😉 Below is my version of instant Dabeli –

Ingredients: makes 9-10 dabelis

For Dabeli filling –

1 medium red onion
2 green chillies
3 roma tomatoes
2 medium boiled potatoes, peeled and then mashed
1 tsp red chili powder
1/4 tsp turmeric
1/2 tsp garam masala powder
1/4 tsp asafoetida (hing)
2-3 tsps coconut sugar
3 tbsps oil (I used 2 tbsps unsalted Irish butter)
Salt to taste

For Peanut mix –

1/2 + 1/4 cup peanuts (1/4 cup will go in the dabeli filling mix and 1/2 cup will be served as a topping)
1 tbsp chaat masala
1/2 tbsp butter

For toasting pav –

1/4 tsp butter for each pav, slit horizontally

For toppings prior to serving –

1/2 cup finely chopped onion
approx. 1 cup size zero (fine) sev
pre-made peanuts


For Peanut mix –

*Heat some butter on the griddle, and roast peanuts with chaat masala. Keep it on a medium flame while stirring it continously for 2-3 minutes.

*Remove from the flame and keep it aside.

For Dabeli filling –

*In a grinder, blend onions, green chillies, and tomatoes making a fine paste.

*In a pan, heat the oil on a medium flame and add the cumin seeds. When they start to crackle, add the onion/tomato/green chilli paste. Cook for 5-6 minutes until they lose the raw smell. Then add mashed potatoes, asafoetida, red chilli powder, turmeric, garam masala and let it cook for 5-6 minutes or until the mix starts leaving oil on the sides.

*Then 1/4 cup peanut mix and coconut sugar. Give it a taste and add salt per your preference.

*Remove from the flame and divide the mix into 9-10 portions. Then, keep it aside.

Assemble –

*Toast all the pav on a griddle using a butter. Remove from flame and keep all aside.

*Now, place a portion of the filling on the lower half of each pav. Press it gently so the filling squeezes outward. Now take a spoon and spread that filling on sides of the pav.

*Dunk the sides of the dabeli in sev. Top with the chopped onion, peanuts, coriander, and extra sev.

*Repeat for the remaining pav

*Serve it with cilantro-mint chutney or as it is.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Khus-khus ka Halwa (Poppy Seeds Pudding)

When winter arrives, I only crave for warm, ghee-laden, and splendid halwa (#pudding). It’s a staple in my house for winter breakfasts, and the best part is that this halwa recipe is sugar-free. Piled with fat and nuts, it keeps you full for 3-4 hours. This might be easiest halwa recipe on the planet. You soak the poppy seeds in water overnight or at least 5-6 hours. Then you drain the excess water and grind them to form a paste. Sauté the paste in ghee with cardamom, almond slices, and walnut chunks. Here is the step by step recipe with ingredients –

Ingredients: Serves 3-4

1 cup white poppy seeds
1 1/4 cup whole milk
1/2 cup ghee
3-4 green cardamom pods
4-5 tbsps sliced almonds
4-5 tbsps chopped walnuts

Processed with VSCO with hb2 preset


*Soak the poppy seeds in water overnight or at least 5-6 hours.

* Now, drain excess water from poppy seeds and grind them to make a fine paste.

*In a heavy bottom pan on medium flame, heat 1/3rd amount of ghee and add the poppy seeds paste. Stir it constantly and roast it until color changes and you can smell the aroma of the paste.

*Add milk, cardamom, and nuts to the roasted poppy seeds paste and cook until it starts leaving ghee on the sides.

*Turn off the heat, and serve this piping hot halwa with say #Americano on the side 🙂  to balance all that fat 😛 Haha! Kidding! Just serve the halwa garnished with almonds for breakfast or as a dessert.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Ghee-roasted Carrot Crinkles

Winter in California is a combination of continual rain and kind of intense low temperatures. This is the perfect weather to eat unhealthily and gain weight 😛 Tis the season when my heart says pakode (veggie fritters), but my brain keeps saying ‘Lol….No wayyyyyy!!!!’ To stop this constant heart-brain argument, I decided to make/bake something that was healthy and delicious. Well, what is better than fried food? Baked food!

I bought a bag of carrot crinkles from the grocery store. Washed the carrots, and pat dried them using the paper towel. Baked them for like 40-50 minutes to perfection. Here is the step-by-step:


1 lb bag of crinkle cut carrots (I used this)

3-4 tbsps ghee

Salt to taste


*Preheat oven at 400F. Line the baking tray with parchment paper.

*Wash the carrots thoroughly, and pat dry them with a clean cloth or paper towel. Place it in a bowl.

*Slightly warm the ghee up to get the liquid consistency. Add ghee in the carrots 1 tsp at a time. Make sure you mix it well. Leave approx. 1 tbsp aside.

*Now lay carrots evenly in a single layer on the baking tray. Sprinkle salt per your taste.

*Bake them for 40-50 minutes. Check and stir the carrots every 10 to 15 minutes, so that its evenly toasted.

*Serve while hot, and sprinkle with additional salt or pepper if needed.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Spaghetti with Vegetable Medley

Getting out of that conventional spaghetti zone 🍝 that’s always served with marinara/pesto/alfredo 😬 I present you spaghetti with vegetable medley – onions, green bell peppers, sweet corn, and mushrooms. I sautéed these veggies in avocado 🥑 oil with some salt, black pepper and oregano for 15-20 minutes on medium to high flame. I added some kitchen king masala to give it a touch of Indian spices and juice of half a lime. These veggies served on top of spaghetti garnished with cilantro is not only out of the world, but also under 30-minute dinner meal ❤️ This one bite will get you a step closer to heaven Who’s with me? Here is the recipe for you –


For veggie mix:

1 medium onion chopped julienne style (cut in strips)
1/2 cup cubed & de-seeded green bell pepper
1 and 1/2 cup chopped mushrooms
1/4 cup sweet corn
1/2 tsp dried oregano
1/2 tsp black pepper powder
1/4 tbsp kitchen king masala powder (I use Everest)
2 tbsps avocado oil or any oil that is available on your kitchen countertop
1 tbsp chopped cilantro/coriander leaves
Juice of half a lime
Salt to taste

For spaghetti:

250-300 gms or 1/2 lbs spaghetti (this approx. equals 2 Maggi packs)
Water to boil



*Boil a large pot of water and salt it with 1/2 tbsp. Now, add the pasta and let it boil for 8-10 minutes. Give it a taste test. Once ready, drain the pasta. Keep it aside until its ready to serve.

Veggie Mix:

*In a heavy bottomed pan, heat the oil on a medium-high flame. Add onions and sauté them until they turn pink ot translucent.

*Now add bell peppers, mushrooms, salt, oregano and black pepper. Sauté these veggies in 15-20 minutes. Add some kitchen king masala to give it a hint of curry and juice of half a lime.

*Give it a final stir and turn off the flame.

*Serve hot with spaghetti at its base and garnished with cilantro and lime juice (if needed)

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!