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Palak Channa

Palak (Spinach) has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.
Channa (chickpea) is a great source of protein. 
So a recipe that uses both is of course is real healthy. So if you are on a health kick so try this delicious dish, that would add some yumm to your diet.

  1. Channa:- 2  cups (Soaked overnight)
  2. Jeera/Cumin seeds:- 1/2 Tsp
  3. Rai/Mustard Seeds:- 1/2 Tsp
  4. Onion:- medium finely chopped
  5. Ginger garlic paste:- 1 Tbsp
  6. Tomato : 1 large finely chopped
  7. Turmeric Powder:- 1 Tsp
  8. Red Chilli Powder:- 1 Tbsp
  9. Garam Masala Powder:- 1 Tsp
  10. Channa Masala:- 2 Tbsp
  11. Coriander Powder:- 1 Tsp
  12. Kasoori Methi powder:- 1 Tsp
  13. Baby Spinach:- 2 Cups
  14. Coriander Leaves: 2 tbsp finely chopped
  15. Green Chilli: 2 finely chopped
  16. Salt as per taste
  17. Oil:- 2 Tbsp

Boil the soaked channa with salt.
Drain the boiled channa, save the water for later use.
In a kadhai heat oil, and add cumin and mustard seed.
As the cumin and mustard seeds stop spluttering, add the ginger garlic paste and cook for 2-3 minutes.
Add the finely chopped onion and a pinch of salt and cook till the mix turns golden brown.
Add the chopped tomato, turmeric powder, red chilli powder, salt to taste and about 2 tbsp of the water from the boiled channa and mix well. Cover and cook till the tomato are mushy.
Remove the lid and add coriander powder, kastoori methi, and channa masala and cook the masala till the masala is cooked through and oil oozes out.
Add the boiled channa, spinach and about 1/4 cup of the water we saved earlier.
Mic well and cover and cook for 2-3 mins or till the spinach is cooked though.
Remove the lid and add the chopped coriander leaves and green chilli and cook till the water dries and a desired consistency is achieved.
Serve it hot with chapati, naan or paratha and enjoy.

You can also use chole instead of kala channa.
Till then happy blogging


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