Palak And Kala Chana Sukhi Sabzi Recipe

Total Time: 60 minutes

Cuisine: Indian

Ingredients:

  • tomato
  • salt
  • ginger
  • garam masala powder
  • green chilli
  • bay leaves (tej patta)
  • cardamom (elaichi) podsseeds
  • red chilli powder
  • cloves garlic
  • onion
  • coriander powder
  • turmeric powder
  • spinach leaves (palak)
  • kala chana (brown chickpeas)
  • sunflower oil

Instructions:

  • To begin making the Palak Kala Chana Recipe first clean, wash and soak chickpeas in water overnight or at least 5 - 6 hours
  • First make puree of tomato and green chili using 2 - 3 tablespoons of water in blender
  • Heat a teaspoon of oil in a pan; add in the chopped spinach and saute until the spinach is soft and tender
  • Keep this aside
  • Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different
  • Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes
  • In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma
  • Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color
  • Once onion is ready add tomato puree, salt, turmeric powder, garam masala, and coriander powder, red chili powder until you see the mixture coming together and thickening a little bit
  • Add the chickpeas along with the water it was soaked in into the masala and stir well
  • Add in additional water so that the water level is atleast 2 inches above the soaked Kala Chana
  • Give it a good stir and cover the pressure cooker and place its weight on
  • Cook the kala Chana in the pressure cooker until you hear 4 to 5 whistles
  • After 4 to 5 whistles, turn the heat to low and simmer the chana for another 15 minutes and then turn off the heat
  • Allow the pressure to release naturally
  • This will take another 15 minutes
  • Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir
  • Check the salt and spice levels and adjust to suit your taste
  • Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Kala Chana Sukhi Recipe is ready to be served
  • Serve the Palak & Kala Chana Sukhi Sabzi Recipe along with Dal Tadka, Dill Cucumber Raita, Jeera Rice and Phulka for a delicious weekday meal