Chana Palak,A spinach and chick peas vegetable with a different gravy.
Recipe link http://www.tarladalal.com/Chan....a-Palak-%28-Party-Re

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/....TarlaDalal/207464147
YouTube Channel: http://www.youtube.com/user/Ta....rlaDalalsKitchen/fea
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Chana Palak

Nothing sounds new about a gravy with chana and palak, right? Spoken too soon! Try out this amazingly luscious preparation of Chana Palak, and you will classify it into top class! With a completely different gravy prepared with an assortment of spices, onion paste and a special brinjal-tomato paste, this vegetable preparation has a lingering flavour and irresistible texture, which will make you want to have another serving or two for sure!

Preparation Time: 15 minutes
Cooking Time: 22 minutes
Makes 4 servings

Ingredients
1 1/2 cups soaked and boiled kabuli chana (white chick peas)
1 cup chopped spinach (palak)
4 tbsp oil
1 cup peeled and cubed brinjal (baingan / eggplant)
1 cup finely chopped tomatoes
1 tsp cumin seeds (jeera)
2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
1 tsp garam masala
2 tsp chilli powder
1 tsp dried mango powder (amchur)
1 tsp coriander (dhania) powder
salt to taste

To Be Ground Into An Onion Paste (using Little Water)
1/2 cup roughly chopped onions
8 clove of garlic (lehsun)
2 tsp chopped ginger (adrak)

For The Garnish
a few onion rings
2 tbsp finely chopped coriander (dhania)
a lemon wedge

Method
1. Heat 1 tbsp of oil in a deep non-stick pan, add the brinjal pieces and cook on a slow flame for 4 to 5 minutes or till the brinjal pieces turn soft. Sprinkle a little water if required. Keep aside to cool slightly.
2. Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth puree. Keep aside.
3. Heat the remaining 3 tbsp oil in a kadhai and add the cumin seeds.
4. When the seeds crackle, add the cinnamon, cloves and prepared onion paste and cook on a medium flame for 2 to 3 minutes.
5. Add the prepared brinjal-tomato paste, mix well and sauté on a medium flame for 1 minute.
6. Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana, ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the spinach, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
8. Serve hot garnished with onion rings, coriander and lemon wedge.