Tuesday, 21 February 2012



Two bunch fresh palak (Spinach)
One cup boiled kabuli chana (chickpeas)
Tomatos - 2 big
Onion - 2 medium (chopped)
Ginger-garlic paste
Green Chilli - 3 nos
Dhania powder - 1 tsp
Jeera powder - 1 tsp
Curry powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Pinch of hing (asafetida)
Salt as per taste
Oil - 1 or 2 tsp
Butter - 1 tsp
Garam masala Gota [Cinnamon(dalchini), 2 cardamom(ilaichi), 2 cloves] 

Method :-

Wash and clean the palak. Boil the palak in some hot water for 3-4 mins, drain and blend to make a paste. 
Heat oil in a kadhai. Add hing and gota garam masala to it. When it crackles, then add chopped onion and fry till it turns golden brown. Add ginger-garlic paste, all the masala powder, haldi, green chilli and fry for few minutes. Then add tomato and salt to it and fry til they are soft. When tomato mixture will start leaving the oil, add chana and palak puree to it and leave to cook for 5-8 mins. Add water as needed to keep the gravy consistency to your liking. Stir this once in a while to avoid burning the bottom. Finally add butter or fresh cream and cover few seconds. 
Serve hot palak chana recipe with tandoori roti or naan... 

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