Palak chana recipe
Palak chana recipe, a unique combo of spinach and chickpeas. Quick video and step by step detailed pictures.
Servings: 4
Ingredients
- 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
To temper
- 1 tbsp Oil
- 1 Cinnamon
- 1 Clove
- 1 Cardamom
- 1/2 tsp Cumin
Instructions
- 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.
Video
Notes
- 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.