Loading...
A creamy and mildly spiced chickpea curry from Punjab. Unlike its darker counterpart, this dish gets its luscious, light-colored gravy from yogurt and a delicate blend of spices. Perfect with bhature or rice.
For 4 servings
Pressure Cook the Chickpeas
Prepare the Masala Base
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A creamy and mildly spiced chickpea curry from Punjab. Unlike its darker counterpart, this dish gets its luscious, light-colored gravy from yogurt and a delicate blend of spices. Perfect with bhature or rice.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 243.39 calories per serving with 7.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Spices
Combine and Simmer the Curry
Finish and Garnish
For a richer, more indulgent curry, stir in 2-3 tablespoons of fresh cream or a paste of 10-12 soaked cashews at the end of cooking.
Replace the dairy yogurt with a plant-based yogurt (like cashew or coconut yogurt) and use oil instead of ghee. Ensure the plant-based yogurt is unsweetened.
Increase the number of green chilies to 3-4. You can also add 1/4 teaspoon of black pepper powder along with the other powdered spices.
Chickpeas are a powerhouse of protein, essential for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
The high fiber content in chickpeas aids in digestion and promotes regular bowel movements. Additionally, the probiotics in yogurt contribute to a healthy gut microbiome.
Yogurt is a good source of calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones and teeth.
As a complex carbohydrate, chickpeas provide a slow and steady release of energy, helping to keep you feeling full and energized for longer periods.
One serving of Safed Chole contains approximately 350-380 calories, depending on the amount of ghee used and the fat content of the yogurt.
Yes, Safed Chole is a healthy dish. It's rich in plant-based protein and fiber from chickpeas, which aids digestion and promotes satiety. The use of yogurt provides probiotics and calcium. To make it even healthier, you can reduce the amount of ghee.
Absolutely. To make it vegan, substitute ghee with a neutral oil like sunflower or canola oil, and replace the dairy yogurt with a thick, unsweetened plant-based yogurt, such as cashew or coconut yogurt.
Yogurt curdles due to high heat or a sudden temperature change. To prevent this, always use full-fat yogurt at room temperature, whisk it until smooth, and most importantly, turn off the heat completely before stirring it into the masala.
Yes, you can use canned chickpeas as a time-saving alternative. Use two 15-ounce (425g) cans. Drain and rinse them well to remove excess sodium. You will need to add about 2 cups of water or vegetable broth to create the gravy, as you won't have the starchy cooking liquid.
Safed Chole pairs wonderfully with fluffy Bhature, a classic combination. It also goes well with Naan, Kulcha, Tandoori Roti, or simple steamed Basmati rice or Jeera Rice.