Chana Palak

13 ingredients
9 steps

Ingredients

  • 3 Tablespoons Oil
  • 1 teaspoon Black Mustard Seeds (optional)
  • 1 teaspoon Cumin Seeds
  • 1 whole Yellow Onion, Chopped
  • 1 bunch Spinach, Chopped
  • 2 whole Tomatoes, Chopped
  • 1/2 Tablespoons Chana Masala (available In Ethnic Groceries)
  • 1 teaspoon Corainder Powder
  • 1/2 Tablespoons Chili Powder
  • 1/2 teaspoons Turmeric
  • 1 Tablespoon Salt
  • 1 can (15 Oz. Can) Garbanzo Beans, Washed
  • 1/4 cups Water

Directions

  1. 1
    Heat oil in a deep dish pan (kadai) and add mustard and jeera (cumin) seeds.
  2. 2
    Once they start sputtering, add the onions.
  3. 3
    Keep frying till they are soft and start turning color.
  4. 4
    Then add the chopped spinach and fry for just a minute.
  5. 5
    Add the tomatoes and cook till they are soft and pulpy.
  6. 6
    Add all the spice powders, turmeric and salt followed by the beans.
  7. 7
    Mix well; add the water, cover and let cook for 8-10 minutes on medium heat.
  8. 8
    Serve hot with rotis/chapattis/rice.
  9. 9
    You can also use it to stuff pita pockets or roll up in tortillas.

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