Palak chana recipe
Palak chana recipe, a unique combo of spinach and chickpeas. Quick video and step by step detailed pictures.
Prep Time15 mins
Cook Time30 mins
Soaking time10 hrs
- 2 cups spinach/ palak
- 1/2 cup Chana
- 1 Onion
- 2 Tomatoes
- 4 Green chillies
- 1 tsp Ginger garlic paste
- 1/8 tsp Turmeric
- 2 tsp Chana masala
- 1/8 tsp Sugar
- 1 tsp Lemon juice
- Salt as needed
- 1 tbsp Oil
- 1 Cinnamon
- 1 Clove
- 1 Cardamom
- 1/2 tsp Cumin
Wash and soak chana overnight. Next day, change water and pressure cook for 4-5 whistles with little salt. Chana should be cooked soft.
Clean spinach/ palak and measure 2 cups packed.
First sautee palak and green chilli (broken) in 1 tsp oil until the volume shrinks.
Cool down, puree (grind) it smoothly with little water.
Heat pan with remaining oil, add items under 'To temper' in order. Add finely chopped onion and fry well.
Once onion is soft, add ginger garlic paste. Give it a fry. (I forgot and added along tomato in next step)
Add finely chopped tomato and little salt. Cook until oil oozes out.
Pour in the palak puree. Add turmeric, sugar and chana masala powder. Cook for a minute.
Add cooked chana and adjust water. Simmer for 6 minutes.
Once thick, switch off the stove. Add lemon juice and mix.
- You can skip lemon juice. If your tomatoes are tart, you can just skip lemon juice.
- Make sure to add salt carefully as we add salt in various stages.
- Consistency purely depends on your need. You can make gravy by adding cooking cream or milk towards end.