Palak Chana

Palak Chana

Spinach & Chickpeas in a delicious curry 

I had never before mixed spinach and chickpeas and my first attempt was a success. Spinach is my favorite leafy veg because it has a unique and pleasant flavor of its own. Now potato-spinach is one of my go-to dishes that can me made quickly and it is really hard to mess up. So in this one I added chickpeas and the combo is yum.

For me, getting dry chickpeas is very easy and I always use that. A little planning is needed because it has to be soaked overnight in water and then cooked. Canned chickpeas can also be used. The other main ingredient is spinach. Fresh spinach, always amazing. The gravy is made of a paste of onions and tomatoes and spiced with some basic India ingredients.

Palak Chana Recipe

Ingredients

  • Dried Chick peas / Kabuli Chana: 1/2 cup
  • Chopped Spinach: 3 cups
  • Onion: 1
  • Tomato: 2
  • Garlic: 2 pods
  • Ginger: 1/2 inch
  • Bay leaf: 1
  • Turmeric Powder: 1/4 tsp
  • Red Chili Powder: 1/2 tsp
  • Coriander Powder: 1/2 tsp
  • Oil: 2 tbsp
  • Salt

Preparation:

  • Soak the dry chickpeas in water for about 8 hrs
  • Drain & pressure cook the soaked chickpeas in 2 cups of water with a little salt. Cook until they are soft. It takes upto a two whistle count on medium heat
  • Once cooled, drain the chick peas. Keep the water/broth
  • Cut the onion & tomatoes into big pieces and along with the ginger & garlic grind to a fine paste
  • Wash the spinach leaves

Method

  • Heat oil in a pan and add the bay leaf then the onion-tomato paste
  • Add the turmeric, coriander & red chili powder and mix well
  • Cook on medium heat for about 4 mins. Keep stiring in between
  • Now add the chopped spinach leaves and mix well
  • After 2mins of cooking add the pressure-cooked chickpeas and mix well
  • Add the water/broth to get a good gravy
  • Add salt and cook with a lid on for about 5 mins on medium heat. Keep mixing in between. Add more water if you need more gravy
  • Once done, turn off the heat and we have a spinach-chickpeas curry

Note:

  • If you don’t have a blender, then chop the onions and tomatoes to fine pieces and cook them in the oil
  • If you want a more thick gravy then mash some of the cooked chickpeas

 

 



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