Chana Palak Masala

kala chana palak masala
Kala Chana (Black Chickpeas) simmered in mildly spiced spinach and yogurt sauce. A tasty and nutritious combo of protein rich chickpeas and healthy greens.

Chickpeas/Garbanzo Beans/Bengal Gram/Chana - 1/2 cup
Onion - 1 medium
Cumin Seeds/Jeera - 1/2 tsp
Spinach/Palak - about 2 cups
Tomatoes - 2 medium
Dry Red Chilies - 5
Fennel Seeds/Saunf - 1 tsp
Ginger - an inch piece
Garlic - 3 big cloves
Kabab Masala or any other spice mix - 1/4 tsp
Yogurt/Curds/Dahi - 1/2 cup (optional)

How to prepare Kala Chana Palak Masala:
  • Soak chickpeas in water for 6 - 8 hours. Cook soaked chickpeas in about 2 cups water till soft.
  • Finely chop onions and roughly chop tomatoes.
  • Puree washed baby spinach leaves, chopped tomatoes, dry red chilies, ginger, garlic and fennel seeds to a fine paste. Add little water if required.
  • Heat about 1 tbsp oil in a pan. Add cumin seeds and after few seconds add onions. Sauté till onions turn soft. Add the spinach tomato puree, cooked chickpeas, kabab masala and salt. Cook it covered for 8 - 10 minutes or till you get the desired consistency.
  • Lastly, add thick yogurt and bring it to a boil. Serve Palak Chana Masala with rice and/or roti.


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