Chana Palak Curry is probably the easiest
among the vegetarian gravy
curries. This is a
delicious way to get your greens vitamins.
The masala takes only a couple of minutes to grind, and if you're using
canned chickpeas, you can make it any time. Of course, you can use
fresh garbanzo beans by soaking the garbanzo beans the night before and
boiling them...
just requires some planning. You can cut down on the soaking time by
boiling the chana with lots of water in the pressure cooker for about
20 minutes.
Made with chickpeas and spinach, Chana Palak Curry is a healthy
dish that goes well with rice and roti. If you're looking for a quick
vegetarian recipe for a curry, you may want to try this one.
Servings: 4 Cooking Time: 15
minutes
Ingredients
1 can chana or chickpeas (garbanzo beans), drained
and rinsed
1/2 a bunch spinach, washed and chopped
1/4 tsp turmeric powder
Salt to taste
For Masala
4 tsp cumin seeds (jeera)
4-5 green chillies (adjust to taste)
1/4 cup coconut, freshly grated or dry
1/4 cup cilantro (coriander leaves), chopped
For Seasoning
4-5 tsp vegetable oil
Asafoetida
powder (hing), a pinch
1 tsp mustard seeds (rai)
Preparation
In a deep pan, boil the spinach with a little water,
salt, and turmeric powder.
As the spinach is cooking, add 3/4 of the chana or
chickpeas to the spinach and a little more water and let it boil on
medium heat.
Grind the green chillies, cumin, grated coconut, and
cilantro leaves with a little water into a coarse paste, and set it
aside.
Grind the remaining chana into a coarse paste. You'll
use this to thicken the gravy.
Add the ground masala and chana with 1 cup of water.
Add salt to taste. Mix well.
Heat oil in a little pan for seasoning. Add the hing
and mustard seeds. When the seeds start popping, pour it over the chana
palak curry.
Let the chana palak curry come to a boil, stirring to
make sure it's not sticking to the bottom of the pan. Remove from heat.
Serve the chana palak curry hot with hot rice or roti.
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