Sujata Chhole Curry
Sujata Chhole Curry

Sujata Chhole Curry

Sauce Mix

Spice LevelSpice Level


Prep Time

50 minutes


4 Servings

From the land of Punjab, this tany gravy preparation is laced with tamarind and a hint of sugar.

Ingredients: Sunflower Oil, Garlic, Dehydrated Onions, Spices, Salt, Ginger, Garlic, Dehydrated Tamarind (Tamarind solids, maltodextrin), Dehydrated Tomato (Tomato solids, maltodextrin), Red Chilli Powder, Sugar, BHA added to preserve freshness.


Nutrition Information

Toggle Dropdown
Serving Size: 1 Tablespoon (20g)
Servings Per Container: 4
Amount Per Serving
Calories 90 Calories from Fat 50
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0 mg 0%
Sodium 490 mg 20%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 6%
Sugars 5g
Protein 1g
Vitamin A 0%Vitamin C 0%
Calcium 4%Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
Dietary Fiber   25g 30g
Calories per gram:
Fat: 9Carbohydrate: 4Protein: 4

For this Recipe, You’ll Need...

  • Sauce packet

    Sauce packet

  • Chana (chickenpeas) 5.2 oz. (150g) (soaked overnight)

    Chana (chickenpeas) 5.2 oz. (150g) (soaked overnight)

  • Water 25.5 fl. oz. (750ml.)

    Water 25.5 fl. oz. (750ml.)

  1. Recipe

  2. Pressure Cooker: Soak 5.2 0z. (150g) chana (chickpeas in half a liter water (to be soaked overnight). Drain the water and wash soaked chana in running water. In a pressure cooker, cook soaked chana with 20.5 fl. oz (600mI.) of water for 2 whistles. Lower the flame & allow to cook for another 30 minutes.
  3. Whisk the entire content of this packet with 5 fl. oz. (150 ml.) of water in a frying pan & cook until dry (7-8 minutes). Add the cooked chana from the cooker along with the gravy becomes thick (8-10 minutes).
  4. Stove Top: Soak 5.2 oz. (150g) chana (chickpeas) in haIf a liter water (to be soaked overnight). Drain the water and wash soaked chana in running water. Take soaked chana, entire contents of this packet and 34 fl. oz. (1 liter) of water in a cooking pan. Mix well and cook for about 30 minutes until chana turn soft.
  5. This Mix contains oil, salt and spices. Add salt to taste.