Chana Palak

Prep Time
11 hours
Cook Time
1 hour
4-5 servings
  • 1 tbsp cumin seed
  • 1 tsp ginger-garlic-green chilli paste
  • ½ cup chopped onion
  • 4 tbsp water, divided
  • ¼ cup chopped tomato
  • 1 tsp garam masala
  • 1 tsp chana masala
  • 1 tsp crushed kasturi methi
  • 1 tsp amchur (raw mango) powder
  • ¾ tsp dhania jeera powder
  • ¾ tsp red chilli powder
  • ¾ tsp turmeric powder
  • ½ cup soaked, boiled and drained kabuli chana (chickpea or garbanzo beans)
  • 5 cups chopped blanched spinach
  • 1 tsp chopped fresh coriander leaves
  • sea salt to taste
  • Heat a pan and add cumin seeds.
  • Cook for 1 minute and then add ginger-garlic-green chilli paste and sauté for 2 minutes.
  • Add onion and 2 tablespoons water and cook over low-medium heat until light brown.
  • Then add tomato, amchur powder, dhania jeera powder, red chilli powder, turmeric powder and continue cooking until mixture thickens.
  • Add garam masala, chana masala, kasuri methi and remaining 2 tablespoons water.
  • Sauté for 2 to 3 minutes. Add chickpeas, mix well and then add blanched spinach.
  • Let simmer into a gravy-like texture.
  • Add sea salt to taste.
  • Garnish with coriander leaves.


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