Chana Palak by Tarla Dalal

Chana Palak,A spinach and chick peas vegetable with a different gravy. Recipe link http://www.tarladalal.com/Chana-Palak... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Chana Palak 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! Preparation Time: 15 minutes Cooking Time: 22 minutes Makes 4 servings Ingredients 1 1/2 cups soaked and boiled kabuli chana (white chick peas) 1 cup chopped spinach (palak) 4 tbsp oil 1 cup peeled and cubed brinjal (baingan / eggplant) 1 cup finely chopped tomatoes 1 tsp cumin seeds (jeera) 2 cinnamon (dalchini) sticks 2 cloves (laung / lavang) 1 tsp garam masala 2 tsp chilli powder 1 tsp dried mango powder (amchur) 1 tsp coriander (dhania) powder salt to taste To Be Ground Into An Onion Paste (using Little Water) 1/2 cup roughly chopped onions 8 clove of garlic (lehsun) 2 tsp chopped ginger (adrak) For The Garnish a few onion rings 2 tbsp finely chopped coriander (dhania) a lemon wedge Method 1. 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. Sprinkle a little water if required. Keep aside to cool slightly. 2. Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth puree. Keep aside. 3. Heat the remaining 3 tbsp oil in a kadhai and add the cumin seeds. 4. When the seeds crackle, add the cinnamon, cloves and prepared onion paste and cook on a medium flame for 2 to 3 minutes. 5. Add the prepared brinjal-tomato paste, mix well and sauté on a medium flame for 1 minute. 6. Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana, ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 7. Add the spinach, mix well and cook on a slow flame for 10 minutes, while stirring occasionally. 8. Serve hot garnished with onion rings, coriander and lemon wedge.