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Home : Recipes : Main Course : Chana palak
1 of 1 parts

Chana palak

By: Team Ifairer | Posted: 16-02-2015
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Chana palak, recipes, desserts, drinks, main course, tea time recipes, chana palak
Ingredients
1 1/2 cups soaked boiled kabuli chana (white chick peas),1 cup chopped spinach (palak),1 cup peeled and cubed brinjal (baingan / eggplant),4 tbsp oil,1 cup finely chopped tomatoes,
1 tsp cumin seeds (jeera),2 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.

An Onion Paste
1/2 cup roughly chopped onions,8 clove of garlic (lehsun),2 tsp chopped ginger (adrak).

  Garnish
 few onion rings,2 tbsp finely chopped coriander (dhania),a lemon wedge.

Method
1. 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. Sprinkle a little water if required. Keep aside to cool slightly.
2. Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth puree. Keep aside.
3.  Heat the remaining 3 tbsp oil in a kadhai and add the cumin seeds.
4. When the seeds crackle, add the cinnamon, cloves and prepared onion paste and cook on a medium flame for 2 to 3 minutes.
5.Add the prepared brinjal-tomato paste, mix well and saute on a medium flame for 1 minute.
6. Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana, half cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the spinach, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
8. Serve hot garnished with onion rings, coriander and lemon wedge.


Tags :
recipes,desserts,drinks, main course,tea time recipes, chana palak

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