Sunday, December 2, 2012

Palak-kabuli/ chick peas in spinach gravy

  • 1 cup White chickpeas/kabuli chana
  • 3 bunches Spinach
  • 3 Onions
  • 3 Tomatoes
  • 10 Garlic cloves
  • 2 Ginger (1 inch) pieces
  • 3 Cardamom
  • 6-7 Cloves
  • 2 Cinnamon (1 inch) pieces
  • 1tsp Cummin/jeera
  • 2tsp Red chilly powder
  • 2tbsp Oil
  • 2tsp Kasoori methi

ONion paste

Boil spinach in water for 2-3 mins

Blanched and drain spinach

Spinach puree

Boiled chickpeas 

 Cooking Directions
  1. Wash and clean spinach and blanch them for a 2-3 mins and puree.
  2. Soak kabuli chana overnight and next day morning pressure cook with a tsp of salt for 30 mins or take 3-4 whistle.
For onion paste:
  • Heat 1tbsp of oil in a pan,add cloves,cinnamon,cardamom,onion,garlic and ginger.fry it well until onion changes to golden brown.let it cool before making smooth paste.
Method for the gravy:
  1. Now in the same pan add remaining oil put some jeera,let it crackle, then add Finely chopped tomatoes,red chilly powder and salt to taste,stir till oil comes on top.
  2. Add in palak puree,boiled chickpeas and cook till the gravy becomes thick,at this stage check for seasoning and add kasoori methi lightly crushed with your hands.
  3. Boil for a minute and switch off the gas.
  4. Garnish with onion rings and fresh red or green chillies
  5. Serve hot with chapati or rice.


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