Chana Palak Recipe
Chana Palak
Punjabi Chickpeas and Spinach
Submitted By: Taz
Ingredients:
1 Cup Dried White Chickpeas (Kabuli Chana) - picked and rinsed
2 Bunches Fresh Spinach (Palak Saag) - washed and rough chopped
1 medium Onion (Pyaz) - diced
2 medium Tomatoes (Tamatar) - seeded and diced
3 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - seeded and minced
½ Cup Raw Cashews (Kaju) - rough chopped
1 ½ tsp Coriander Seeds (Dhania Saabut) - ground into a fine powder
1 tsp Cumin Seeds (Jeera)
1 tsp
Garam Masala
½ tsp Dried Fenugreek Leaves (Kasuri Methi)
Kosher Salt (Namak) to taste
1 Tbs Oil - can use olive, grape seed, canola, or vegetable oil
Preparation:
- Place rinsed and picked chickpeas in a large bowl or other container and submerge in water at least twice their volume - Allow to soak at room temperature for a minimum 8 hours (overnight for best results)
- Place the cashews in a small bowl and cover with water - Allow to soak for 1 hour and then grind into a smooth paste using a food processor, blender, or mortar and pestle - Cover and set aside until needed
- Place a medium pan with a tight fitting lid over medium-high heat - Drain Chickpeas and add to the pan along with 4 cups water - Bring to a Boil - Once boil has been achieved, reduce to a simmer - Cover and allow to cook for 30 minutes
- While the chickpeas are cooking, heat oil in a medium pot, wok, or kadahi over medium-high heat until shimmering - Once oil is hot, add cumin seeds and sauté until they crackle (apx 30 seconds)
- Add onion and sauté until they just begin to brown (apx 8 minutes) - Add garlic and ginger and continue to sauté for 2 minutes - Add tomato and green chile - Continue to sauté until tomatoes break down (apx 7-10 minutes)
- Add garam masala, ground coriander, dried fenugreek leaves, and salt to taste - Thoroughly combine - Add ¼ cup water to the mixture and bring to a simmer - Add cashew paste and allow to cook (stirring frequently) for 2 minutes
- Reduce heat to medium-low - Drain the boiled chickpeas and add to mixture - Mix thoroughly and return to a simmer
- Place spinach on top of mixture - Cover and allow to cook until spinach is completely wilted (apx 4-5 minutes) - Stir to combine - Add water if needed to adjust gravy consistency to your liking - Adjust seasoning
- Serve hot along with chapatti or naan and some plain yogurt or raita OR as part of any Indian meal
