Choley Curry With A Healthy Twist | Beetroot Based Chickpea Curry | चुकंदर छोले करी

Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂 The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This time I tried beetroot with choley curry and it came out delicious. Do try this recipe.

Choley Curry With A Healthy Twist

Beetroot is often limited to salads or sambar maybe cutlet. But this recipe makes the beetroot a star. This vegetable is often avoided for the muddy flavour. But with the pairing with chickpeas and some Indian spices, you would not mind having this yummy delicious curry. Beetroot is good for your heart and if you don’t have it in your regular diet, you must find ways to have it. Even for kids, introducing beetroot at a young age will ensure they don’t neglect this vegetable.

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Ingredients:
Kabuli chana or Chickpea ( soaked overnight ) – 1 & 1/2 cups
Beetroot– 1 medium size
Roughly chopped tomato – 3 large
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 2 tbsp
Finely chopped onions – 4 small size
Ghee or oil – 5 tbsp
Green Chilli – 1

List of Whole Masala
One bay leaf
One stick of cinnamon
Cumin or Jeera – 1 tbsp
Black cardamom – 1

Spices
Paprika – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Beetroot Based Chickpea Curry

Method:

  1. Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  2. Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Make a tomatoes, beetroot and green chilli puree in a food processor. Don’t make fine paste. Make it coarse.
  4. Heat oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add finely chopped ginger, garlic and cook for 4 minutes on low heat.
  5. Add finely chopped onions and saute till brown ( 8 minutes on low heat)
  6. Now add add all spices (except coriander leaves) with little water. Cook for 2 minutes on low heat.
  7. Add tomato beetroot green chilli puree and mix well. Stir well and cook until gravy starts leaving oil from corners.
  8. Then add boiled chickpeas (with 1 cup of boiled water) and cook for 10 minutes on low heat. ( adjust consistency according to your preferences)
  9. Garnish with fresh coriander leaves and serve hot with plain parathas or rice or with quinoa.
चुकंदर छोले करी

Chole Palak Curry | Chickpea Spinach Curry | Lunch or Dinner Recipe | Bean Vegetable Curry

This Bean Vegetable Curry is packed full of spinach and chickpeas which makes it both delicious and nutritious. It is a comforting meal after a long day. It is also a plant-based dish that includes chickpeas and spinach, both full of essential nutrients. Serve with a portion of brown basmati rice, spicy salad, and some yogurt for a little hit of protein.

Chole Palak Curry

Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Their nutty taste and grainy texture pairs well with several other foods and ingredients.

Chickpea Spinach Curry

As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Lunch or Dinner Recipe

In this recipe I have used dry chickpeas and soaked them overnight. But, if you are making it in hurry, you can make this spinach chickpea curry using canned chickpeas as well. Whereas, Spinach is a very versatile ingredient that can be used in many ways. Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions.

Bean Vegetable Curry

Chole Palak Curry | Chickpea Spinach Curry | Bean Vegetable Curry

Chole palak curry is a north Indian delicious curry made with spinach and chickpeas. Chickpeas, also known as garbanzo beans, Kabuli chana and it is a great source of protein. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.

Quick Lunch Recipe

Ingredients:
Chickpeas – 1 cup
Spinach – 2 bunches
Finely chopped onion – 1 big
Finely chopped garlic  – 2 tbsp
Finely chopped ginger – 1 inch
Finely chopped green chili – 1
Oil – 2 tbsp
Cumin seeds- 1 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Chana masala – 1 tsp
Dry mango powder – 1/2 tsp
Juice of one lemon
Salt to taste
Red & yellow bell pepper (finely chopped)- 1/2 cup

Indian Chickpea Spinach Curry Recipe

Method:

  1. Wash and soak chickpeas overnight. The next day, pressure cook chickpeas with 2 cups of water, salt(1/2 tsp). Keep aside to cool.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding).
  3. Heat oil in a pan on low flame and add cumin seeds. Allow it to crackle.
  4. Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Add coriander powder, red chili powder, chana masala, dry mango powder, and cook until masala leaves oil.
  6. Add boiled chickpea and let it cook with prepared masala for 4 minutes on medium-low flame.
  7. Now add puree spinach, salt and chopped bell peppers into the cooked masala.
  8. Now add 1/2 cup water and cook on low flame for 10 minutes. Do stir the sabzi after every 1 to 2 minutes.
  9. Switch off the flame and add ghee. Stir it once. Serve hot with plain rice or paratha or chapati.
Easy, Quick & Delicious Curry

No Onion No Garlic Curry | Chickpea Curry with Zucchini | Choley Zucchini Recipe | Tasty Lunch or Dinner Recipe

Vegetables are delicious, colorful, and healthy, but children aren’t going to go for them when they have other options. Most adults skip the veggies when they can, making it tough to get your kids and yourself to eat enough of them. For health-conscious parents, it’s a challenge to get their kids to eat vegetables. Even if you put it on their plate, they might play with it or ignore it.

No Onion No Garlic Curry

This delicious Chickpea Zucchini Curry is a satisfying dish that uses two main ingredients – Chickpeas & Zucchini and some Indian spices to make a flavorful combination. This Indian-style Chickpea zucchini curry is the best pair with jeera rice and it will go well with rotis or paratha as well. The real secret behind this delicious curry is the hidden vegetable inside is – Zucchini. This is one of the easy and yummy zucchini recipes.

Chickpea Curry with Zucchini

There are a whopping 2 cups of shredded zucchini in this recipe. Testing how much we can get away with… without actually tasting it :). Zucchini is pure magic in this curry. It gave a curry thick and smooth texture. Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don’t throw away the skin. Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons.

Choley Zucchini Recipe

Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, Chickpea Zucchini Curry. Pair it with some roti for a meal your family is sure to love.

Tasty Lunch or Dinner Recipe

Ingredients:
Kabuli chana or Chickpea ( soaked overnight ) – 2 cups
Grated Zucchini – 1 medium size
Roughly chopped tomato – 4 large
Roughly chopped ginger – 1 inch
Boiled water – 1 cup
Ghee or oil – 3 tbsp + 1 tbsp
Cashews – 1/4 cup (soaked for 20 minutes)
Green Chilli – 1

List of Whole Masala
Dry red chilli – 2
Whole black pepper – 1 tbsp
One stick of cinnamon
Cumin or Jeera – 1/2 tbsp
Black cardamom – 1

Spices
Paprika – 1 tsp
Coriander powder – 2 tbsp
Turmeric – 1/2 tsp
Channa masala – 1 tsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Method:

  • Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  • Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  • Heat 3 tbsp oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add sliced ginger and cook for 3 minutes.
  • Add chopped tomatoes with soaked cashews, salt and cook for 10 minutes (covered) till tomatoes become soft.
  • Switch off the flame and let the mixture cool down. Then make a smooth paste (remove black cardamom & cinnamon stick) and sieve prepared masala.
  • Put oil (1 tbsp) in a pan add all spices (except coriander leaves). Add prepared tomato sieve mixture.
  • Stir well and cook until gravy starts leaving oil from corners. Then add boiled chickpeas (with water) and cook for 5 minutes on low heat.
  • Then add 1 cup of boiled water and again cook for 10 minutes ( adjust consistency according to your preferences)
  • Garnish with fresh coriander leaves and serve hot with plain parathas

Zucchinis are super versatile. You can grill it, puree it, or eat it raw. Best of all, you can toss shredded zucchini to all sorts of desserts to boost moisture and nutrients.

Recipes with ZucchiniChana Dal with Zucchini & Carrot, Tea Time Healthy Snack With Zucchini and Carrot, Oven Baked Zucchini Fries, Zucchini Kheer, Zucchini Chocolate Cake With Whole Wheat Flour.

Zucchinis are super versatile.