Chick Peas Spinach Curry - Kabuli Chana With Palak

Chick Peas Spinach Curry - Kabuli Chana With Palak

Ingredients (4-5 servingsservings)

500 gram Spinach(Paalak) (finally chopped)

1 cup Chick peas(Kabuli Channa)

1/4 tsp baking soda

4-5 medium sized Tomatoes

2 Green chilli

1 tsp ginger garlic paste

2 tbls Oil

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Corainder powder

1/4 tsp Red chilli powder (optional)

Salt as per taste

1/4 tsp Garam masala

1/4 tsp Chana masala

1 tsp Kasoori methi

2 tbls Coriander leaves  finely chopped

Method (How to make Kabuli chana Palak)

Wash and soak chickpeas in water with baking soda for 8-10 hours. Boil with 1/4 tsp salt and keep aside.

Chop onion and tomato to big cubes. Grind it with green chilli to a paste without using any water.

Heat oil in a pan and add cumin seeds. When it splutters add ground onion tomato paste along with ginger garlic paste.

Cook over low heat for 3-4 minutes and add turmeric powder, chili powder, coriander powder and garam masala. Cook for 5 to 10 minutes or until oil starts separating.

Add chopped spinach to the pan, mix well and cook until it cook well.
Take a handful of boiled chickpeas and grind it to a paste.

Add the chickpeas along with grind chickpeas paste and close with the lid. Cook until the spinach cook completely.

Add chana masala and kasoori methi. Add one cup of water and cook for till boil. Turn off the stove Garnish with coriander leaves.

Served hot with chapatis, naan , rice or pulao.