Freezing temperatures leave me craving for something warm, tangy and a little spicy, the kale chane curry is the exact remedy to satisfy all these cravings and more.

Since I have always been fond of cooking, whenever I come across a well made dish, I immediately want to learn how to make it. The story for this recipe goes back almost 9 years, when we lived in Delhi, and I had just started my cooking journey. 

I love how in Indian neighbors share the food they cook. The food exchange vary – from a cup of sugar, yogurt starter(jaman), green chillies to potatoes – basically whenever you run out of anything, you go running and knock at your neighbor’s door and ask for it, simple right? And this brings closeness where you not only share food, you share stories, because you think you’ll be back in five minutes, but your neighbor has some gossip to share and then you add to it and conversation goes on until you hear your husband/children screaming for food. But who cares if the dinner got pushed out – you had a few hearty laughs. I miss the food exchange and neighborhood gossip here in NYC.

So once upon a time, my very kind neighbor shared a bowl full of these delicious chane that her mom had made for lunch. I loved them so much, I pestered her to cook them again and teach me. The recipe is easy, here it goes


Kale Chane, 1.5 cups
2-3 cloves
5-6 black peppercorns
Small cinnamon stick
Black Cardamom, 1
Asafoetida (heeng), 1/4 tsp 
Onions, 2 medium sized, chopped
Tomato, 1 chopped
Pureed tomatoes, 1/2 cup
Green chillies, 1-2 as per your liking
Ginger, 1 inch
Garlic, 7-8 cloves
Coriander powder 2-3 tsp
Red chili powder 1/2 tsp
Salt, to taste
Garam Masala, 1/2 tsp
Coriander/cilantro leaves finely chopped, for garnish


Wash and soak chane overnight, drain the water

In a pressure cooker, boil these chane with the whole spices and asafoetida, the water should be enough to cover the chane. Heat on high for one whistle, then lower and cook for additional 10 mins.

In a food processor, grind together ginger, garli and green chillies

Heat oil in a wok, add chopped onions, saute until they are translucent, add ginger-garlic mix, cook on medium heat until light brown

Add tomatoes, followed by coriander, red chili powder and salt, cook until the tomatoes are mushy and add the pureed tomatoes, cook for 10 more minutes

Add this masala/mix from above step to te pressure cooker with chane, add more water if you need to, pressure cook on high for 1 whistle, lower the heat and cook for 10 minutes, turn off the heat and let the pressure release naturally

Add garam masala, mix well, serve and garnish with chopped cilantro leaves

If you like it more tangy you could add a little lime juice while eating, these taste best with basmati rice

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