Chana palak

Posted on February 24, 2009. Filed under: Heart recipe/low cholesterol recipe, Subzi | Tags: , , |

Here’s a great way to combine dals, legumes and vegetables in an easy manner. Serve this subzi with hot rotis and curds to square up a balanced meal.

Cooking Time : 25 mins.
Preparation Time : 20 mins.

Serves 6.

1 cup chick peas (kabuli chana), soaked and boiled
2 cups chopped spinach (palak)
1 cup brinjals, peeled and cut into pieces
3 tomatoes
1 tsp cumin seeds (jeera)
2 sticks cinnamon (dalchini)
2 cloves (laung/ lavang)
2 bay leaves (tejpatta)
1 tsp garam masala
2 tsp red chilli powder
1 tsp amchur (dry mango powder)
1 tsp coriandercumin seed (dhania-jeera) powder
1 tbsp oil
Salt to taste
To be ground into a paste
3 onions
8 cloves garlic
25 mm. (1″) piece of ginger
For the garnish
2 onions, cut into rings
1 tbsp chopped coriander
1. Heat 1 tsp of oil in a non-stick pan and sauté the brinjal pieces in it.
2. Sprinkle a little water, cover and cook on a slow flame until the brinjal pieces are soft. Keep aside.
3. Boil a vesselful of water and put the tomatoes in it for 10 minutes. Peel and chop them roughly.
4. Blend the brinjal and tomato pieces together in a mixer.
5. Heat the remaining oil in the same non-stick pan and fry the cumin seeds for 2 minutes. Add the prepared paste, cinnamon, cloves and bay leaves and fry again for a few seconds.
6. Add the tomato-brinjal mixture, garam masala and red chilli powder and fry for 5 minutes.
7. Add the chick peas, amchur, coriander-cumin seed powder and salt and cook for a few minutes.
8. Add the spinach and cook for another 2 to 3 minutes.
9. Serve hot garnished with onion rings and coriander.

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