Chana palak
By: Team Ifairer | Posted: 06-03-2024
Heart It
Ingredients1
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.
Method1.
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.