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Chana -Palak-sabji-spinach-chick-pea
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5 from 5 votes

Palak chole sabji , Chana Palak, Hariyala chana

Garbanzo beans cooked in tomato and spinach sauce



Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch recipe, Main Course, Side Dish
Cuisine: Punjabi Cuisine
Keyword: chick peas, choley, kabuli chana, palak
Servings: 6 people
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Chick Peas/ Kabuli Chana boiled
  • 1/2 kg Spinach leaves/ palak patta
  • 1 cup Fresh Fenugreek / Hari Methi optional
  • 3 Tomatoes / Tamatar
  • 3 Green Chillies / Hari Mirch
  • 1 inch Ginger / Adrak
  • 1 tsp Chana masala optional
  • 2 tsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/4 tsp Garam Masala Powder
  • to taste Salt / Namak
  • 3 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Asafoetida / Hing powder
  • 2 Bay Leaves / Tej Patta

Instructions

  • Wash and soak the chick peas overnight or minimum 5-6 hours
  • Pressure cook soaked chick peas for 5 whistle or till cooked and soft or use readymade cooked canned chick peas.
  • Chop tomatoes roughly and grind to make a smooth puree
  • Wash and chop fenugreek, spinach, ginger and green chilies and then pressure cook for 1 whistle with little water, when cool down then open and crush into a smooth paste with a hand blender or in the mixer.
  • Heat oil in a pan, add cumin, bay leaves and asafoetida then add the tomato puree and all the dry spices ,cover and cook till it become thick and oil start to separate.
  • Now add the spinach puree and the boiled chick peas and 1 cup water(or according to the thickness of the gravy you want)
  • Cover and cook for 5 minutes .
  • Add lemon juice and garam masala and mix, switch off the heat
  • Can add some butter or ghee on top before serving.
  • Serving suggestions-serve hot with plain rice,poori or bread of your choice .