Chana Palak Masala

Name: Chana Palak Masala
Cuisine: Indian
Ingredients: 1 cup black chana (Chickpeas), soaked overnight; 2 bunches spinach, blanched & roughly chopped; 2-3 tbsp. oil; 1 " cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1 tsp. cumin seeds; 2 bay leaves; 2 onion, chopped; 1 tbsp. ginger-garlic paste; 1 tsp. tomato paste; to taste salt; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. garam masala powder; 1 tomato, chopped; 1 tsp. lime juice; onion rings & coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

Give a twist to your regular chana curry by adding some spinach. It makes for a healthy and nutritious combination. It is also a perfect side dish for poori, paratha, naan, chapatti, plain rice, jeera rice or pulao.

Bethica Das @kitchen_flavours

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Ingredients

1 cupblack chana (Chickpeas), soaked overnight
2 bunchesspinach, blanched & roughly chopped
2-3 tbsp.oil
1" cinnamon stick
2-3green cardamoms
5-6cloves
1 tsp.cumin seeds
2bay leaves
2onion, chopped
1 tbsp.ginger-garlic paste
1 tsp.tomato paste
to tastesalt
1 tbsp.coriander powder
1 tsp.cumin powder
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tsp.garam masala powder
1tomato, chopped
1 tsp.lime juice
onion rings & coriander leaves to garnish

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Steps

1

Pressure cook the chana in sufficient water for 8-10 minutes on a low flame after the first whistle. In a bowl mix together ginger-garlic paste, tomato paste and all the dry spices (except salt) along with some water and keep aside. Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
2

Add the onion and fry till light brown.
3

Then add the spice paste and continue to fry till the oil separates.
4

Add the tomatoes and fry till it is mashed.
5

Then add the boiled chana, salt....
6

...... and 1 cup water. Cover and simmer for 2-3 minutes.
7

Add the spinach. Cover & simmer for 2 minutes or till the oil separates.
8

When done, add the lime juice.
9

Garnish with coriander leaves and onion. Serve with poori, naan, chapatti, steamed rice or jeera rice.