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Chana Palak (Spicy Chickpeas in addition to Spinach)


I used to larn confused well-nigh the divergence betwixt chana saag as well as chana palak. The mutual elements are chickpeas, separate or whole, as well as leafy greens. As it turns out, palak agency spinach, whereas saag tin hateful whatever leafy green, including spinach exactly also mustard greens, kale, fenugreek leaves or whatever suits your fancy.

No affair the greens yous select to include, this classic North Indian dish deserves to live on served upward often. The creaminess of silky spinach as well as kokosnoot milk embraces the plump buttery chickpeas as well as the attain of spices used to aromatically heighten the experience. It's a luxurious dish that is nevertheless non overly spicy nor also rich. Serve upward amongst brownish rice for a exceptional earthy as well as nourishing meal, or amongst your favorite apartment breads.

IChana Palak (Spicy Chickpeas as well as Spinach)
Recipe past times
Cuisine: Indian
Published on January 5, 2017

Classic due north Indian chickpea as well as spinach curry simmered inwards kokosnoot milk as well as aromatic spices

IPrint this recipe

  • 1 loving cup dried chickpeas (3 cups cooked or two xiv oz cans)
  • 2 teaspoons oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 medium onion, diced
  • 2 cloves garlic, crushed or minced
  • 1/2 tablespoon fresh ginger, grated or minced
  • 2 to three blood-red or greenish chilies, seeded as well as minced
  • 1 teaspoon turmeric
  • 1 teaspoon basis coriander
  • 1/2 teaspoon basis cumin
  • 1/2 teaspoon basis mustard
  • 1/2 teaspoon chili pulverization (I used Kashmiri)
  • 1/2 teaspoon basis cinnamon
  • 1/4 teaspoon basis cardamom
  • 1/4 teaspoon basis cloves
  • 1/4 teaspoon asafetida (optional)
  • 1/4 teaspoon cayenne
  • 3 medium tomatoes, chopped
  • 2/3 loving cup kokosnoot milk
  • 1 lb (450 g) spinach, trimmed as well as roughly chopped
  • 1 teaspoon garam masala
  • juice from i lemon (3 tablespoons)
  • 1 teaspoon body of body of water salt, or to taste
  • Rinse the chickpeas as well as soak for 8 hours or overnight inwards several inches of water. Drain as well as rinse, as well as therefore transfer to a large saucepan as well as covert amongst fresh water. Bring to a boil, trim back the estrus to medium-low, cover, as well as simmer until the beans are soft as well as tender, well-nigh i to i 1/2 hours. Drain as well as laid upward aside.

  • In the same large saucepan, estrus the fossil oil over medium heat. When hot, toss inwards the cumin seeds as well as fenugreek seeds. When the cumin seeds darken a few shades, add together the onion as well as sauté for five minutes, until softened. Next stir inwards the garlic, ginger as well as chilies, as well as tike for about other few minutes. Add the turmeric, coriander, cumin, mustard, chili powder, cinnamon, cardamom, cloves, asafetida if using, as well as cayenne, as well as stir for about other minute.

  • Now stir inwards the tomatoes as well as simmer for well-nigh five minutes to thicken. Stir inwards the chickpeas as well as kokosnoot milk as well as simmer for about other few minutes. Add the spinach a few handfuls at a fourth dimension as well as make until wilted.

  • Stir inwards the garam masala, lemon juice as well as common salt as well as plough off the heat. Let sit, covered, for five to 10 minutes to let the flavors to blend.

  • Serve hot over fresh cooked white basmati rice or amongst apartment breads.

Makes 4 to half-dozen servings


I'm sharing this amongst Jac's Meat Free Mondays, also Eat Your Greens, co-hosted past times hosted this calendar month past times Rafeeda of The Big Sweet Tooth.

Other chickpea vegetable dishes to savour from :
Spicy Sour Chickpea Masala
Chickpeas inwards a Creamy Coconut Tamarind Gravy
Kashmiri Chickpeas amongst Mushrooms
Chickpea as well as Paneer Tomato Curry

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