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.
1½ cup basmati rice
2 cups spinach/palak leaves, tightly packed
1/4 cup greens peas
1 big onion, finely sliced
2 green chillies
1 small piece ginger, peeled
3-4 garlic cloves, peeled
Bay leaf 2
1 cinnamon stick
2 tablespoon oil
. Bring plenty of water to boil. Add a pinch of salt and ½ teaspoon sugar. Add the washed spinach leaves and blanch for 5 minutes.
. Drain the leaves and take in a mixer jar. Add peeled ginger, garlic and green chilies. Grind to smooth puree.
. Heat 2 tablespoons oil in a kadai. Add bay leaf, clove, cardamom and cinnamon stick. Fry for 2-3 minutes.
. Add finely chopped onions and fry till color changes slightly.
. Add the spinach puree, green peas and mix well.
. Cook for 10-12 minutes keeping the pan open.
. Add drained rice and mix well. Saute for 2-3 minutes.
. Add 2¼ cup water. Season with salt. Let the water boil.
. Once the water starts to boil, close the pan and maintain low flame.
. Cook till the rice is completely done.
. Once the pulao is done, Serve palak pulao with curd or raita.
2 bunches spinach (approximately 1 lb or 500 gms)
2 tbsps oil
1 tsp cumin seeds
2 dry red chillies broken into 1″ bits
8-10 cloves of garlic chopped very fine
1 large onion sliced very thin
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp raw mango powder (amchoor) – optional
Salt to taste
. Chop off the stems on the spinach close to the roots and throw roots away.
. Wash the spinach very well under running water till absolutely clean.
. Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
. Heat the oil in a deep pan on a medium flame.
. When hot, add the cumin seeds and cook till they stop spluttering.
. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
. Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
. Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
. Add all the spices and salt to taste. Stir well to mix all ingredients.
. Cook for another 3-4 minutes and turn fire off.
. Serve hot with steam rice, Daal and Chapatis .
Chopped Spinach : 1 cup
Split Moong Dal : 1/2 cup
Green Chillies : 3 – 4
Dried Red Chillies : 2
Tamarind : small size ball
Mustard Seeds : 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal: 1/2 tsp
Hing : 1/8 tsp
Turmeric Powder : 1/4 tsp
Curry Leaves : 1 sprig
Oil : 2 tsp
Salt to taste
How to make Moong & Spinach Dal
. Put the rinsed moong dal, chopped spinach, tamarind, split green chillies, turmeric and a cup of water in a pressure cooker and cook till 3 whistles.
. Turn off the flame and wait until the pressure go off. Add the salt and mix well.
. Heat a teaspoon of oil in a vessel. Add the mustard seeds, chana dal and urad dal and let them splutter.
. Then add the red chillies, hing and curry leaves to it and fry for a few seconds.
. Pour it over the cooked dal and combine well.
. Serve hot with roti or steamed rice, dollop of ghee and some papads.
Potatoes – 2 medium or 1½ cups, boiled and cut into pieces
Oil – 1 tablespoon + 2 teaspoons + 1 teaspoon
Garlic cloves – 3-4, roughly chopped
Ginger – 1 inch piece, roughly chopped
Green chilies – 2-3 small, cut into big pieces
Onion – ½ cup, roughly chopped
Spinach – 2 cups packed, chopped
Tomato – ½ cup, finely chopped
Cumin powder – ½ teaspoon
Coriander powder – ½ teaspoon
Garam masala – ½ teaspoon
Water – ½ cup
Kasoori methi (dried fenugreek leaves) – ½ teaspoon
Salt – to taste
How to make Aloo Palak Curry
. Boil the potatoes and let them cool completely before you peel or chop.
. While potatoes are cooling, prep the ingredients for gravy. Heat 1 tablespoon of oil in a pan, once hot add chopped ginger, garlic and green chilies, sauté for a minute.
. Then add chopped onions. Sprinkle some salt on it.
. Cook them till they become translucent.
. Then add chopped spinach.
. Cook for 1-2 minutes or they are wilted. If cooked longer than it will lose its green color.
. Let it cool a bit and grind it into smooth puree using little water.
. Now boiled potatoes are cooled, peel and cut them into pieces. Heat 2 teaspoons of oil in the same pan. Once hot add potatoes.
. Stir fry till it becomes light brown. Keep moving in between and remove it to another plate.
. Heat 1 teaspoon of oil in the same pan. Once hot add chopped tomatoes.
. And cook till it becomes soft and mushy.
. Then add cumin powder, coriander powder, garam masala and salt. Mix and cook for a minute.
. Add pureed spinach.
. Add about ½ cup of water in the grinder, swirl it clean up and add that water to gravy, mix. Let it come to a boil.
. Once starts to boil add fried potatoes and stir gently.
. Add kasoori methi and mix.
. Let simmer till you get desired consistency. If it is too thick then add more water accordingly.
. Serve this aloo palak curry with roti or paratha or naan. It can be serve with plain steamed rice as well.