Chana Palak Video by Tarla Dalal

Chana Palak Video by Tarla Dalal

Viewed 22667 times

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!

Recipe Description for Chana Palak, Chole Palak Recipe

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


For Chana Palak
1 1/2 cups soaked and boiled kabuli chana (white chick peas)
1 cup chopped spinach (palak)
4 tbsp oil
1 cup peeled brinjal (baingan / eggplant) cubes
1 cup finely chopped tomatoes
1 tsp cumin seeds (jeera)
2 small cinnamon (dalchini) sticks
2 cloves (laung / lavang)
1 tsp garam masala
2 tsp chilli powder
1 tsp dried mango powder (amchur)
1 tsp coriander (dhania) powder
salt to taste

To Be Ground Into An Onion Paste (using Little Water)
1/2 cup roughly chopped onions
8 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)

For The Garnish
a few onion rings
2 tbsp finely chopped coriander (dhania)
a lemon wedge


For chana palak

  1. To make {span class="bold1"}chana palak recipe{/span}, 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 the {span class="bold1"}chana palak{/span} hot garnished with onion rings, coriander and lemon wedge.
See step by step images of Chana Palak, Chole Palak Recipe
RECIPE SOURCE : Indian CookingBuy this cookbook


Subscribe to Free Weekly Food Mailer