Chana Palak is a protein-rich dish and full of nutrients because it is combination of spinach and chickpeas. Chick peas are rich in proteins and Spinach is high on iron which makes up a healthy dish. Chana Palak is a very tasty, nutritious and wonderful dish. All people eat it with great fervor due to its taste and quality. It is ready in a very short time and everyone likes it very much.
Here I have not added too many spices, yet it tastes fantastic. I have only added green chillies for spicy taste here. You can also increase the quantity of green chilies according to your taste. It should be served with roti, paratha, naan or jeera rice. Chick Pea Spinach is a Punjabi dish by itself, but it is easily found anywhere, this dish is also available at most weddings and parties. The most important thing about Chick peas spinach is that it has a different taste and second, both of which are beneficial for our health, that is why everyone likes to eat it with passion.
Chickpeas and spinach vegetables are easily available in dhabas and hotels, but you can make them at home as per your wish. It takes neither much time nor much material to make them. All the ingredients to make chana spinach are easily available, you can make it whenever you want. Today we have brought to you an easy method with the help of which you can make delicious chana spinach anytime. This vegetable is good for health and also good in test.
Make a wonderful Chick Peas and Spinach vegetable by following the method given below.
Chana PalakPrint Recipe
- 1 cup Chick peas (kabuli chana) soaked overnight and boiled
- 1 1/2 cups Spinach (palak) blanched and chopped
- 1/2 cup onions chopped
- 1/4 medium Tomatoes chopped
- 1 tsp garlic finely chopped
- 1 tsp ginger-green chilli paste
- 1 tsp Cumin seeds
- 1 tsp Sunflower oil
- Salt to taste
How to boil Chick Pea Soak a cup of chickpeas for about eight hours or more. After eight hours, cook the chick peas in a pressure cooker over high heat with 2 cups of water without salt. After the pressure cooker begins to steam, reduce the heat to medium and cook for 10 minutes.
- Grind the spinach in a mixer grinder to make a fine puree and put aside.
- Heat the oil in a non-stick pan and add cumin seeds, when it is crackle, add chopped onions, garlic and ginger-green chilli paste and stir for 2 minutes over medium flame until it turns a golden brown color.
- Add some water to prevent the onions from sticking to the pan.
- Now, add spinach puree, tomatoes and ½ cup water to the onions masala.
- Mix well and cook for a while on medium flame, continue stirring.
- When mixing, add boiled kabuli chana and salt to tatse. Stir well and cook for some more minutes.
- Garnish with grated cheese (optional) and serve.