Chana Palak

September 14, 2017


1 tbsp cumin seed
1 tsp ginger-garlic-green chili paste
½ cup chopped onion
4 tbsp water, divided
¼ cup chopped tomato
1 tsp garam masala
1 tsp chana masala
1 tsp crushed kasuri methi
1 tsp amchur (raw mango) powder
¾ tsp dhania jeera powder
¾ tsp red chili powder
¾ tsp turmeric powder
½ cup soaked, boiled and drained kabuli chana (chick pea or garbanzo beans)
5 cups chopped blanched spinach
1 tsp chopped fresh coriander leaves
sea salt to taste

Heat a pan and add cumin seeds. Cook for 1 minute and then add ginger-garlic-green chili paste and sauté for 2 minutes. Add onion and 2 tablespoons water and cook over low-medium heat until light brown, then add tomato, amchur powder, dhania jeera powder, red chilli powder, turmeric powder and continue cooking until mixture thickens. Add garam masala, chana masala, kasuri methi and remaining 2 tablespoons water. Sauté for 2 to 3 minutes. Add chickpeas, mix well and then add blanched spinach. Let simmer into gravy-like texture. Add sea salt to taste. Garnish with coriander leaves.

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