Chana Palak is not a very popular dish and most of the people cook Palak with Paneer, but when I tried to cook Palak with Chana, the outcome came out to be very delicious equally tasty as Palak Paneer. It is a must try Recipe.
Nothing sounds new about a gravy with chana and palak, right? Spoken too soon! Try out this amazingly luscious preparation of Chana Palak, and you will classify it into top class!
With a completely different gravy prepared with an assortment of spices, onion paste and a special brinjal-tomato paste, this vegetable preparation has a lingering flavour and irresistible texture, which will make you want to have another serving or two for sure!
Serve hot with Naan , Biryani , Phudina Raita and Gajar da Achaar for a complete meal experience.
Recipe Type: Main Course
Cuisine: Punjabi, North Indian
Preperation Time: 15 mins
Cooking Time: 22 mins
Total Time: 37 mins
1 1/2 cups soaked and boiled kabuli chana (white chick peas)
1 cup chopped spinach (palak)
4 tbsp oil
1 cup peeled brinjal (baingan / eggplant) cubes
1 cup finely chopped tomatoes
1 tsp cumin seeds (jeera)
2 small cinnamon (dalchini) sticks
2 cloves (laung / lavang)
1 tsp garam masala
2 tsp chilli powder
1 tsp dried mango powder (amchur)
1 tsp coriander (dhania) powder
salt to taste
To Be Ground Into An Onion Paste (using Little Water)
1/2 cup roughly chopped onions
8 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
For The Garnish
a few onion rings
2 tbsp finely chopped coriander (dhania)
a lemon wedge
Heat 1 tbsp of oil in a deep non-stick pan, add the brinjal pieces and cook on a slow flame for 4 to 5 minutes or till the brinjal pieces turn soft, while stirring ocasionally. Sprinkle a little water if required. Keep aside to cool slightly.
Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth purée. Keep aside.
Heat the remaining 3 tbsp oil in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the cinnamon, cloves and prepared onion paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the prepared brinjal-tomato purée, mix well and sauté on a medium flame for 1 minute.
Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana and ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the spinach, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
Serve hot garnished with onion rings, coriander and lemon wedge.