Easy Chana Palak Masala Gravy Curry Recipe
Chickpea Spinach Masala Gravy curry
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| Simple Chana Palak Gravy Curryrecipe/lallyrecipes |
1 can chana or chickpeas drained and rinsed
1/2 a bunch spinach, washed and chopped
1/4 tsp turmeric powder
Salt to taste
For Masala
4 tsp cumin seeds (jeera)
4-5 green chillies (adjust to taste)
1/4 cup coconut, freshly grated or dry
1/4 cup cilantro (coriander leaves), chopped
For Seasoning
4-5 tsp vegetable oil
Hing powder, a pinch
1 tsp mustard seeds (rai)
Method
In a deep pan, boil the spinach with a little water, salt, and turmeric powder.
As the spinach is cooking, add 3/4 of the chana or chickpeas to the spinach and a little more water and let it boil on medium heat.
Grind the green chillies, cumin, grated coconut, and cilantro leaves with a little water into a coarse paste, and set it aside.
Grind the remaining chana into a coarse paste. You'll use this to thicken the gravy.
Add the ground masala and chana with 1 cup of water. Add salt to taste. Mix well.
Heat oil in a little pan for seasoning. Add the hing and mustard seeds. When the seeds start popping, pour it over the chana palak curry.
Let the chana palak curry come to a boil, stirring to make sure it's not sticking to the bottom of the pan. Remove from heat.
Serve the chana palak curry hot with hot rice or roti.
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