Palak Chana Recipe//How To Make Chickpeas Or Spinach // پالک چنے کی مزیدار بھجیا

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often cheaper.

Boil 500 grams of spinach and set aside.

Boil 250 grams of chickpeas and set aside.

Grate 3 tomatoes and keep them ready.

Heat 1/2 cup oil in a pot over medium heat.

Add 1 tablespoon ginger-garlic paste to the hot oil and sauté until light golden.

Add the grated tomatoes to the pot and mix well, adding a little water to prevent sticking.

Add spices: 1/2 tablespoon salt, 1/2 tablespoon red chili powder, 1/2 tablespoon Kashmiri chili powder, 1/2 tablespoon chili flakes, and 1 teaspoon turmeric; mix well and sauté for 5 minutes with the lid on to steam.

After 5 minutes, check that the masala has cooked and oil has separated from it.

Add the boiled spinach to the masala and mix well.

Cover and let it cook for 10 minutes to allow the spinach to release water.

After 10 minutes, add the boiled chickpeas to the spinach mixture and mix well, covering again to steam for another 5 minutes.

After 5 minutes, remove the lid and check that the water has reduced and the spinach and chickpeas are well mixed.

Add 1 tablespoon dried fenugreek leaves and sauté on low heat until the oil separates from the mixture again.

Finally, add 1 green chili and sauté a little more before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens