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Palak Chana Masala

Palak Chana Masala

Cooking Time

Preparation Time : 480

Cook Time : 20

Total Time : 500

Ingredients

Serves 3

  • 1 cup black chana (Chickpeas), soaked overnight

  • 2 bunches of spinach, blanched & roughly chopped

  • 2-3 tbsp. oil

  • 1

  • 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

  • 1 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 1 tbsp. coriander powder

  • 1 tsp. cumin powder

  • 1 tsp. red chili powder

  • 1 tsp. garam masala powder

  • 1 tomato, chopped

  • 1 tsp. lime juice

  • 1 tsp. coriander leaves, chopped

Directions

  • 01

    Pressure cook the chana in sufficient water for 8-10 minutes on a low flame after the first whistle.

  • 02

    In a bowl mix together ginger-garlic paste, tomato paste and all the dry spices (except salt) along with some water and keep aside.

  • 03

    Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

  • 04

    Add the onion and fry till light brown. Then add the spice paste and continue to fry till the oil separates. Add the tomatoes and fry till it is mashed.

  • 05

    Then add the boiled chana, salt and 1 cup water. Cover and simmer for 2-3 minutes. Add the spinach. Cover and simmer for another 2 minutes or till the oil separates.

  • 06

    When done, add the lime juice. Garnish with coriander leaves and onion. Serve with poori, naan, chapatti, steamed rice or jeera rice.

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