Chana Palak
Photo by Pooja Hanabaratti
Ingredients
- ½ cup soaked, cooked and drained chickpeas or garbanzo beans (kabuli chana)
- 5 cups chopped blanched spinach
- 1 tbsp cumin seeds (jeera)
- 1 tsp ginger-garlic-green chilli paste
- ½ cup chopped onion
- 4 tbsp water
- ¼ cup chopped tomato
- 1 tsp amchur (raw mango) powder
- ¾ tsp dhania-jeera powder (coriander & cumin seed powder)
- ¾ tsp red chilli powder
- ¾ tsp turmeric (haldi) powder
- 1 tsp garam masala
- 1 tsp chana masala
- 1 tsp crushed kasuri methi (dried fenugreek leaves)
- Unrefined salt to taste
- 1 tsp chopped fresh coriander leaves
Method
Heat a pan and add cumin seeds. Cook for 1 minute and then add ginger-garlic-green chilli 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 and turmeric powder and continue cooking until the gravy thickens. Add garam masala, chana masala, kasuri methi and the remaining 2 tablespoons water. Sauté for 2 to 3 minutes. Add chickpeas, mix well and then add blanched spinach. Allow to simmer until a gravy-like texture is obtained. Add unrefined salt to taste. Garnish with coriander leaves.
Serves 4-5