Palak Chana Recipe
5/5
Palak Chana is a flavorful and nutritious dish made with spinach and chickpeas. It is a popular North Indian recipe that combines the goodness of protein-rich chickpeas and iron-packed spinach. The dish is prepared by cooking spinach with a blend of spices and then adding cooked chickpeas to create a hearty and satisfying curry. Palak Chana is not only delicious but also a great source of essential nutrients. It can be enjoyed as a main course with roti, naan, or rice.
INGREDIENTS
- Spinach (Palak): 2 cups, washed and chopped
- Chickpeas (Chana): 1 cup, soaked overnight and cooked
- Onion: 1 medium-sized, finely chopped
- Tomato: 2 medium-sized, finely chopped
- Ginger: 1-inch piece, grated
- Garlic: 4-5 cloves, minced
- Green chili: 1, finely chopped
- Cumin seeds: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Red chili powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Salt to taste
- Oil: 2 tablespoons
- Water: 1/2 cup
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add grated ginger, minced garlic, and chopped green chili. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes to allow the spices to cook.
- Add the chopped spinach and cook until it wilts and reduces in volume.
- Add cooked chickpeas and mix well with the spinach and spice mixture.
- Add water and cover the pan. Let it simmer for 10-15 minutes to allow the flavors to meld together.
- Sprinkle garam masala and mix well. Cook for another 2-3 minutes.
- Garnish with fresh coriander leaves.
- Serve hot with roti, naan, or rice.
TIPS
- Soak the chickpeas overnight and cook them until they are soft and tender before adding them to the curry.
- You can blanch the spinach before adding it to the dish to retain its vibrant green color.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chili.
- Serve Palak Chana with a squeeze of lemon juice for a tangy flavor.
- Garnish with fresh coriander leaves to add a fresh and aromatic touch.
- Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to develop even more.
NUTRITION VALUE
- Calories: Approximately 200-250 calories
- Carbohydrates: Approximately 30-35 grams
- Protein: Approximately 10-12 grams
- Fat: Approximately 5-7 grams
- Fiber: Approximately 8-10 grams
