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.
- Channa:- 2 cups (Soaked overnight)
- Jeera/Cumin seeds:- 1/2 Tsp
- Rai/Mustard Seeds:- 1/2 Tsp
- Onion:- medium finely chopped
- Ginger garlic paste:- 1 Tbsp
- Tomato : 1 large finely chopped
- Turmeric Powder:- 1 Tsp
- Red Chilli Powder:- 1 Tbsp
- Garam Masala Powder:- 1 Tsp
- Channa Masala:- 2 Tbsp
- Coriander Powder:- 1 Tsp
- Kasoori Methi powder:- 1 Tsp
- Baby Spinach:- 2 Cups
- Coriander Leaves: 2 tbsp finely chopped
- Green Chilli: 2 finely chopped
- Salt as per taste
- 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