Chana Palak, Chole Palak Recipe
by Tarla Dalal
Added to 320 cookbooks
This recipe has been viewed 44447 times
Nothing sounds new about a gravy with chana and palak, right? Spoken too soon! Try out this amazingly luscious preparation of Chana Palak, and you will classify it into top class!
With a completely different gravy prepared with an assortment of spices, onion paste and a special brinjal-tomato paste, this vegetable preparation has a lingering flavour and irresistible texture, which will make you want to have another serving or two for sure!
Serve hot with Naan , Biryani , Phudina Raita and Gajar da Achaar for a complete meal experience.
- Heat 1 tbsp of oil in a deep non-stick pan, add the brinjal pieces and cook on a slow flame for 4 to 5 minutes or till the brinjal pieces turn soft, while stirring ocasionally. Sprinkle a little water if required. Keep aside to cool slightly.
- Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth purée. Keep aside.
- Heat the remaining 3 tbsp oil in a deep non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the cinnamon, cloves and prepared onion paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the prepared brinjal-tomato purée, mix well and sauté on a medium flame for 1 minute.
- Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana and ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the spinach, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
- Serve hot garnished with onion rings, coriander and lemon wedge.
Nutrient values per serving
|Vitamin A||1301.9 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.5 mg|
|Vitamin C||21.8 mg|
|Folic Acid||101.5 mcg|
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