29 PALAK CHANNA

Palak/Spinach leaves and channa(garbanzo beans) gravy


This is a different version of my palak paneer recipe but instead of paneer have used channa. Had a can of cooked channa so substituted that as a variation.

Spinach leaves/palak - 1 big bunch
Channa - 1/2 cup soaked overnight and cooked till soft( or can use a can of cooked garbanzo beans)
Onion - 1 medium chopped fine
Tomato puree - 2 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Ginger and garlic paste - 1 tbsp
Green chillies - 2 or 3
Salt as needed
Oil - 3 tbsp


For tempering have used cumin seeds - 1 tsp. If needed can add 2 clove and small stick of cinnamon for good flavor.


Heat a tbsp of oil in a frying and add washed spinach leaves and green chillies. Fry till the leaves shrink and cooked with discoloring. Remove and cool. Later grind to a smooth paste.
Heat remaining oil in a pan and add the tempering ingredients. When they splutter out, add chopped onions and fry till golden brown. Next add ginger and garlic paste and fry till the raw smell leaves( at least for a minute). Next add tomato puree( can also use 2 chopped tomatoes... mash and cook till pulpy). Saute for a minute and add all the powders and mix well. Immediately add the ground palak paste and some water needed according to thickness needed. Also add salt and cooked channa. If needed can also add 2 tbsp of cream for rich taste. Allow everything to come up to a boil and remove. Serve with chapathis/rotis/parathas and enjoy.