Chana Palak Video by Tarla Dalal

Chana Palak Video by Tarla Dalal

Viewed 25714 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!

Tweet

Recipe Description for Chana Palak, Chole Palak Recipe

Ingredients

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

Method

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 Cooking