| Recipe Name:
Palak chana |
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| Category:
Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Kabuli chana |
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2cups |
| Spinach |
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1 bunch |
| Fenugreek greens (only leaves) |
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1 cup |
| Onions |
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2 |
| Ginger paste |
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1 tsp |
| Green chilli paste |
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1 tsp |
| Chilli powder |
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1 tsp |
| Garam masala |
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1 tsp |
| Coriander powder |
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2 tsp |
| Tamarind extract (thick pulp) |
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1/2 cup |
| Turmeric |
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1/2 tsp |
| Oil |
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2 tsp |
| Chopped coriander leaves |
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| Salt to taste |
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Method: |
- Soak chana overnight and steam cook in the morning.
- Pick, wash and chop spinach and fenugreek leaves. Mince onions.
- Heat oil and fry onions till transparent. Add the greens, ground pastes, a cup of water and cook the vegetable.
- Cool and grind to a smooth paste.
- Mix in chana and all other ingredients. Add a cup of hot water and simmer for 15 minutes or more till the gravy is thick.
- Serve with rotis or rice.
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