November 18, 2015
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Chana Palak Recipe

Chana Palak
Serves 4
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.
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Prep Time
15 min
Cook Time
22 min
Prep Time
15 min
Cook Time
22 min
455 calories
59 g
0 g
19 g
17 g
2 g
234 g
92 g
13 g
0 g
16 g
Nutrition Facts
Serving Size
234g
Servings
4
Amount Per Serving
Calories 455
Calories from Fat 167
% Daily Value *
Total Fat 19g
29%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 92mg
4%
Total Carbohydrates 59g
20%
Dietary Fiber 16g
65%
Sugars 13g
Protein 17g
Vitamin A
32%
Vitamin C
49%
Calcium
13%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups soaked and boiled kabuli chana (white chick peas)
  2. 1 cup chopped spinach (palak)
  3. 4 tbsp oil
  4. 1 cup peeled brinjal (baingan / eggplant) cubes
  5. 1 cup finely chopped tomatoes
  6. 1 tsp cumin seeds (jeera)
  7. 2 small cinnamon (dalchini) sticks
  8. 2 cloves (laung / lavang)
  9. 1 tsp garam masala
  10. 2 tsp chilli powder
  11. 1 tsp dried mango powder (amchur)
  12. 1 tsp coriander (dhania) powder
  13. salt to taste
To Be Ground Into An Onion Paste (using Little Water)
  1. 1/2 cup roughly chopped onions
  2. 8 garlic (lehsun) cloves
  3. 2 tsp chopped ginger (adrak)
For The Garnish
  1. a few onion rings
  2. 2 tbsp finely chopped coriander (dhania)
  3. a lemon wedge
Instructions
  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, while stirring ocasionally. 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 purée. Keep aside.
  3. Heat the remaining 3 tbsp oil in a deep non-stick kadhai and add the cumin seeds.
  4. 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.
  5. Add the prepared brinjal-tomato purée, mix well and sauté on a medium flame for 1 minute.
  6. 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.
  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.
Adapted from Tarla Dalal
beta
calories
455
fat
19g
protein
17g
carbs
59g
more
Adapted from Tarla Dalal
HungryForever https://www.hungryforever.com/

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