chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil
How to make palak chana recipe:
. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.
For pressure cooking chana:
Dried white chickpeas (Chole or kabuli chana or safed chana) – ½ cup
Water – 1 ½ cups
Cinnamon stick – 1 inch piece
Cloves – 2
Black cardamom – 1
Green cardamom – 2
Tea bag – 1, optional (I have skipped it)
Paneer – ¾ cup (100 grams or 3.5 oz) cut into small cubes
Oil – 2 tablespoons
Onion – ½ cup finely chopped
Ginger paste or freshly grated – 1 teaspoon
Garlic paste or freshly grated – 1 teaspoon
Tomatoes – 2 small (~ ¾ to 1 cup pureed)
Green chili – 1, slit
Salt – to taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Water – ½ cup
Amchur powder (dried mango powder) – 1 teaspoon
Kasoori methi – 2 teaspoons
Garam masala – ½ teaspoon
Heavy whipping cream (Malai) – 1-2 tablespoon
Cilantro or coriander leaves – 1 tablespoon finely chopped
. Wash chana under running cold water till water runs clear.
. Soak them in enough water for at least 8 hours of overnight. After the soaking time, they will get doubled in size. Drain the water and discard that soaking water.
. Take those soaked chana into pressure cooker, add fresh 1 ½ cups of water. Also add cinnamon stick, cloves, black cardamom and green cardamoms. If you want you can add a tea bag too, it will give dark colored chana. Here I have not used.
. Cover the cooker with the lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on HIGH + 15 minutes on low heat. Or cook till chana are soft and cooked. Let the pressure go down by itself, then open the lid. Discard the spices and tea bag (if using).
. Heat the oil in a pan on medium heat. Once hot add chopped onions, sprinkle little salt to speed up the process. Mix and cook.
. Cook till onions become translucent or pink and soft.
. Now add ginger paste and garlic paste.
. Mix and saute for a minute or till the raw smell of ginger garlic goes away.
. Now add prepared tomato puree and slit green chili.
. Mix well.
. Bring it to a simmer.
. If it splutters a lot, you can partially cover it. Continue cooking and do stir occasionally to make sure that it is not sticking to the pan.
. Once it stops spluttering, you can remove the lid, cook till all the moisture is evaporated and oil is oozing out from the sides.
. Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder.
. Mix well and cook for a minute.
. Now add cooked chole with its water.
. Mix well, if needed you can add extra water to make gravy consistency. Here I have added ½ cup of extra water.
. Let it simmer for 5-6 minutes.
. Now add amchur powder, garam masala and crushed kasoori methi.
. Stir well.
. Now add paneer cubes.
. Gently mix well and simmer for 2-3 minutes.
. Now add heavy cream.
. Cook for a minute and then turn off the stove.
. Lastly add chopped coriander leaves.
. Mix well.
. Chana paneer is ready to serve.