Tuesday, January 22, 2013

Chana Palak Video by Tarla Dalal

A spinach and chick peas vegetable with a different gravy.

Preparation Time: 
Cooking Time: 
Makes 4 servings

1 1/2 cups soaked and boiled kabuli chana (white chick peas)
1 cup chopped spinach (palak)
4 tbsp oil
1 cup cubed brinjal (baingan / eggplant)
1 cup finely chopped tomatoes
1 tsp cumin seeds (jeera)
2 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 clove of garlic (lehsun)
2 tsp chopped ginger (adrak)

For The Garnish
a few onion rings
2 tbsp finely chopped coriander (dhania)
a lemon wedge

  1. Heat 1 tbsp of oil in a deep non-stick pan, add the and the brinjal pieces on a slow flame until soft. Sprinkle a little water if required.
  2. Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth puree. Keep aside.
  3. Heat the remaining 3 tbsp oil in a kadhai and add the cumin seeds.
  4. When the seeds crackle, add the cinnamon, cloves and prepared onion paste and cook on a medium flame for 2 to 3 minutes.
  5. Add the prepared brinjal-tomato paste, 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, 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 hot garnished with onion rings, coriander and lemon wedge.

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