Chana Palak Recipe

• 1 cup Chickpeas (kabuli chana) (boiled)
• 4 cup Spinach Leaves
• 2 Onions, chopped
• 2 tsp Ginger-Green Chili Paste
• 1 tsp Cumin Seeds (jeera)
• 1 tsp Chana Masala Powder
• 1 tsp Garam Masala Powder
• ½ cup Curd
• Salt (as per taste)
• Oil (as needed)

• Soak chickpeas in water, for 5 hrs and boil them till they get soft. Keep it aside.
• Chop and rinse spinach leaves and then boil them for 5 minutes.
• Now, take a pan and put 2 tbsp oil in it. When the oil is hot, put cumin seeds in it.
• When the seeds start to crackle, put chopped onions in the pan and fry till they start turning brown.
• Add the ginger chili paste and fry for a few more seconds.
• Put curd in the above mixture and fry till the masala cooks well.
• Add garam masala and spinach to it and mix well again.
• When done, add boiled chickpeas and salt to the above mixture and reduce the heat to simmer. Let the mixture cook for a few more seconds.
• Once the gravy is prepared, sprinkle coriander leaves on it.
• Now, in a small pan, heat 1 tbsp oil and add chana masala in it.
• Pour this mixture over the gravy and serve hot, with rotis.