Chana Palak, Healthy Heart Chole Palak Recipe
by Tarla Dalal
Added to 217 cookbooks
This recipe has been viewed 59673 times
Creamy white chana and vibrant spinach are a match made in heaven, not only due to their complementary good looks, flavour and texture, but also the heart-friendly blend of nutrients and fibre.
Chana Palak, a luscious preparation of chickpeas, cooked in a mild gravy of spinach, flavoured with onions, tomatoes, and other common spices and pastes, is a wonderful accompaniment for sumptuous whole wheat parathas or brown rice. Serve immediately, to enjoy the fresh flavour and texture with rotis and parathas .
- Blend the spinach in a mixer to a smooth purée and keep aside.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the cumin seeds crackle, add the onions, garlic and ginger-green chilli paste and sauté on a medium flame for 2 minutes or till the onions turn golden brown in colour. Add a little water to avoid the onions from sticking to the kadhai.
- Add the spinach purée, tomatoes and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the kabuli chana and salt, mix well and cook for another 2 minutes, while stirring occasionally.
- Serve hot with whole wheat parathas or brown rice.
Nutrient values (Abbrv) per serving
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