Chana Palak Video by Tarla Dalal

A spinach and chick peas vegetable with a different gravy.

Preparation Time: 15 mins
Cooking Time: 25 mins
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.

Chana Palak