Chana Palak

Ingredients:
White Chickpeas/Chana - 1 cup
Spinach/palak - 1 small bunch
Ginger-garlic paste - 1 tsp.
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Cumin seeds - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Green chilli - 1 (slit lengthwise)
Chana masala - 1/4 tsp.
Cream (25% Amul) - 1/3 cup
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil

Method:
Soak chickpeas in sufficient amount of water for at least 8 hours or overnight. Pressure cook the chickpeas with fresh water and little salt. Cut the spinach roots with kitchen scissors and wash the spinach. Place the spinach in a strainer for a few minutes and then chop them into pieces.
Heat oil in a pan and add the cumin seeds. When the seeds splutter, add ginger-garlic paste and saute till golden color. Add the onions and green chillies, saute till the onions are translucent. Add tomato pieces and salt and saute till mushy. Now add the chopped spinach, coriander leaves and saute till it wilts. Now add the powders and mix well. Add the boiled chickpeas (without the water) and saute. Simmer and add chana masala and cream. Mix and remove from heat. Serve with rotis.

Posted in: Chickpeas, Greens, side dish, Veg