Red cabbage chickpea curry

Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.

I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline

Earlier shared two more red cabbage recipes here. Red cabbage and spinach salad with peanut butter and pumpkin seeds and Noodles with red cabbage.

You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.

Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.

1. Chickpea chaat with raw mango

2. Green chickpea curry

3. Black chickpea curry

4. Tomato coconut chickpea curry

5. Chickpea potato dry curry

6. Pea chickpea low calorie salad

7. Oats black chickpea Kabab

This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

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Chickpea- 1/2 cup

Red cabbage – 2 cup, shredded

Raw turmeric – 1/2 inch piece, peeled and chopped

Onion- 1, finely chopped

Garlic- 3-4 cloves

Ginger- 1 inch piece, peeled and chopped

Tomato – 1, chopped

Dry red chilli- 2

Cumin powder- 1 teaspoon

Coriander powder- 1 teaspoon

Fennel seeds or sounf powder- 1 teaspoon

Garam masala powder- 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon

Mint leaves- 2 tablespoon

Raw mango – 1/4 cup, peeled and chopped into small pieces

Pumpkin seeds- 2 tablespoon

Almond – 2 tablespoon

Grated fresh coconut- 1/4 cup

Bay leaf- 1

Cumin seeds- 1/2 teaspoon

Fenugreek seeds or methi- 1/8 teaspoon

Mustard seeds- 1/4 teaspoon

Oil- 2-3 tablespoon

Salt to taste

Sugar- 1/2 teaspoon, optional

Water – 1&1/2 cup


1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.

2. Soak the dry red chilli in 1/8 cup water.

3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.

4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.

5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.

6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.

8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.

9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.

10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.


1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.

2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.

Blogger group

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?

Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Chhanar Dalna Or Paneer/Cottage Cheese Balls In Gravy

Chhanar dalna.
Bengali style no onion garlic curry with homemade chhena or cottage cheese balls.
This delicious and aromatic curry can be served as a side dish with pulao, jeera rice, luchi or puri, paratha, roti or any type of bread.
You can use grated store bought paneer but homemade soft chhena or paneer taste best. Get the method of making homemade paneer or cottage cheese here.

You may like some more paneer or cottage cheese recipe on this blog.
1. Dal corn paneer pakoda

2. Kathal paneer kofta curry

3. Schezwan paneer

4. Italian flavoured paneer bhurji

5. Paneer gajar halwa

6. Methi paneer kofta in palak gravy

7. Cottage cheese or paneer capsicum stir fry

8. Paneer kala chana kofta curry

9. Paneer stuffed parwal mithai

10. Mint paneer kofta

11. Aloo paneer

12. Chhena kheer or chhanar paesh

13. Shahi paneer

14. Hariyali paneer butter masala

15. Paneer or cottage cheese croquette

16. Soya paneer lollipop

17. Chhanar jilipi

18. Sandesh

And many more sweet dishes.

This week’s 217 #Foodiemonday bloghop theme is khali fridge or empty fridge suggested by very talented blogger Renu Agrawal dongre who blog at Cook with Renu. Visit her space for mouthwatering recipes from different cuisine. I have recently bookmarked her Whole Wheat Spinach Pizza Pinwheel to try.

Renu suggested that use your pantry ingredients like grains, rice , dals etc or what you cook when you run out of vegetables and fruits or you do not have tomato, onion etc. Okay when I don’t have tomato usually I use curd and whenever I don’t have any vegetables in my pantry I use the milk from my refrigerator and make fresh paneer or cottage cheese to make different types of curry or stir fry.
Today sharing Bengali style chhanar dalna or paneer balls in no onion garlic gravy. My mom usually made it on veg days. It can be made for offering or bhog prasad. You can also make it for party side dish.


Paneer or cottage cheese – 1 cup heaped, crumbled

Ginger – 1 inch piece, grated

Green chilli – 1 finely chopped

Cumin powder – 1 teaspoon +1/2 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Dry red chilli – 3

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Tomato – 2 medium, peeled and cubed


Curd – 3 tablespooon

Refined flour or maida – 1 tablespoon

Ghee or clarified butter – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Green chilli – 2 slit

Water – 2 cup + 4 tablespoon


1. Soak red chilli in 4 tablespoon water for 30 minutes.

2. Mash paneer or cottage cheese well in a plate. I have used homemade fresh paneer. Get the recipe here.

3. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 finely chopped green chilli, 1/4 teaspoon grated ginger and 1 tablespoon refined flour or maida. Knead well to make smooth.

4. Make equal sized small balls. Press gently with your palm. Make all the balls and keep aside.

5. Grind remaining grated ginger, tomato, green cardamom, cinnamon and cloves. Skip tomato if you are using curd.Make a smooth paste. You can use crushed green cardamom, cinnamon and cloves in tempering but I like my gravy smooth so ground.

6. Blend dry red chilli with it’s water and keep aside. It will give a beautiful colour to the gravy. You can use kashmiri red chilli powder instead but I recommend to use it.

7. Heat oil in a pan. Fry the paneer or cottage cheese balls from both sides. And place on a paper towel.

8. Fry cubed potatoes till golden brown in the same oil and keep aside.
Add cumin seeds, hing or asafoetida and bay leaf in the oil.

9. When the cumin seeds starts to crackle add the ground paste, cumin powder, coriander powder, turmeric powder and sugar. Also add well beaten curd if using.When it starts to dried up add blended dry red chilli. Saute till oil leaves the sides.

10. Now add fried potatoes and salt. Saute again for a minutes.
Add 2 cup water and slit green chilli. Cover the pan and cook till potatoes becomes soft.

11. Add fried paneer or cottage cheese balls. Cook uncovered for 2 minutes.

12. Add ghee or clarified butter and garam masala. Mix and remove from heat.

13. Garnish with chopped cilantro or coriander leaves. Serve hot with steamed rice or paratha, puri or any Indian bread.

1. You can add cashews, almond or melon seeds paste to make the gravy rich I didn’t.
2. Use red and green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update

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