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Thursday, 15 December 2016

Chana Palak Masala ( Black Chickpeas & Spinach Curry)


          Give a twist to your regular chana masala by adding some spinach. It makes for a healthy and nutritious combination. You can substitute the black chana with kabuli chana too. It is also a perfect side dish for poori, paratha, naan, chapatti, plain rice, jeera rice or pulao. Please check for an easy step by step method with pictures to prepare it.





  • 1 cup black chana (Chickpeas), soaked overnight
  • 2 bunches of spinach, blanched & roughly chopped
  • 2-3 tbsp. oil
  • 1" cinnamon stick
  • 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
  • salt to taste
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tomato, chopped
  • 1 tsp. lime juice 
  • onion rings & coriander leaves to garnish






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

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

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

          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.

          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. 

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





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



                               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.



                               Then add the boiled chana, salt ....



                                ...... and 1 cup water. Cover and simmer for 2-3 minutes. 




                  Add the spinach. Cover & simmer for 2 minutes or till the oil separates. 



                                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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