Palak And Kala Chana Sukhi Sabzi Recipe
A vegetarian Indian recipe with kala chana (brown chickpeas) - soaked overnight, spinach leaves (palak) - washed and roughly chopped, onion - finely chopped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
20 steps- 1
To begin making the Palak Kala Chana Recipe first clean, wash and soak chickpeas in water overnight or at least 5 - 6 hours
kala chana (brown chickpeas) - soaked overnight(1 cup) - 2
First make puree of tomato and green chili using 2 - 3 tablespoons of water in blender
tomato - finely chopped(1)green chilli - slit(1) - 3
Heat a teaspoon of oil in a pan; add in the chopped spinach and saute until the spinach is soft and tender
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1) - 4
Keep this aside
- 5
Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different
spinach leaves (palak) - washed and roughly chopped(1 cup) - 6
Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes
spinach leaves (palak) - washed and roughly chopped(1 cup) - 7
In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma
cardamom (elaichi) pods/seeds(2) - 8
Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(2) - 9
Once onion is ready add tomato puree, salt, turmeric powder, garam masala, and coriander powder, red chili powder until you see the mixture coming together and thickening a little bit
onion - finely chopped(1)tomato - finely chopped(1)salt - as per tasteteaspoons garam masala powder(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 10
Add the chickpeas along with the water it was soaked in into the masala and stir well
kala chana (brown chickpeas) - soaked overnight(1 cup)teaspoons garam masala powder(2) - 11
Add in additional water so that the water level is atleast 2 inches above the soaked Kala Chana
kala chana (brown chickpeas) - soaked overnight(1 cup)inch ginger - grated(1) - 12
Give it a good stir and cover the pressure cooker and place its weight on
- 13
Cook the kala Chana in the pressure cooker until you hear 4 to 5 whistles
kala chana (brown chickpeas) - soaked overnight(1 cup) - 14
After 4 to 5 whistles, turn the heat to low and simmer the chana for another 15 minutes and then turn off the heat
kala chana (brown chickpeas) - soaked overnight(1 cup) - 15
Allow the pressure to release naturally
- 16
This will take another 15 minutes
- 17
Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir
spinach leaves (palak) - washed and roughly chopped(1 cup) - 18
Check the salt and spice levels and adjust to suit your taste
salt - as per taste - 19
Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Kala Chana Sukhi Recipe is ready to be served
kala chana (brown chickpeas) - soaked overnight(1 cup) - 20
Serve the Palak & Kala Chana Sukhi Sabzi Recipe along with Dal Tadka, Dill Cucumber Raita, Jeera Rice and Phulka for a delicious weekday meal
kala chana (brown chickpeas) - soaked overnight(1 cup)
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Palak And Kala Chana Sukhi Sabzi Recipe
A vegetarian Indian recipe with kala chana (brown chickpeas) - soaked overnight, spinach leaves (palak) - washed and roughly chopped, onion - finely chopped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Palak Kala Chana Recipe first clean, wash and soak chickpeas in water overnight or at least 5 - 6 hours
kala chana (brown chickpeas) - soaked overnight(1 cup) - 2
First make puree of tomato and green chili using 2 - 3 tablespoons of water in blender
tomato - finely chopped(1)green chilli - slit(1) - 3
Heat a teaspoon of oil in a pan; add in the chopped spinach and saute until the spinach is soft and tender
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1) - 4
Keep this aside
- 5
Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different
spinach leaves (palak) - washed and roughly chopped(1 cup) - 6
Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes
spinach leaves (palak) - washed and roughly chopped(1 cup) - 7
In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma
cardamom (elaichi) pods/seeds(2) - 8
Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(2) - 9
Once onion is ready add tomato puree, salt, turmeric powder, garam masala, and coriander powder, red chili powder until you see the mixture coming together and thickening a little bit
onion - finely chopped(1)tomato - finely chopped(1)salt - as per tasteteaspoons garam masala powder(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 10
Add the chickpeas along with the water it was soaked in into the masala and stir well
kala chana (brown chickpeas) - soaked overnight(1 cup)teaspoons garam masala powder(2) - 11
Add in additional water so that the water level is atleast 2 inches above the soaked Kala Chana
kala chana (brown chickpeas) - soaked overnight(1 cup)inch ginger - grated(1) - 12
Give it a good stir and cover the pressure cooker and place its weight on
- 13
Cook the kala Chana in the pressure cooker until you hear 4 to 5 whistles
kala chana (brown chickpeas) - soaked overnight(1 cup) - 14
After 4 to 5 whistles, turn the heat to low and simmer the chana for another 15 minutes and then turn off the heat
kala chana (brown chickpeas) - soaked overnight(1 cup) - 15
Allow the pressure to release naturally
- 16
This will take another 15 minutes
- 17
Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir
spinach leaves (palak) - washed and roughly chopped(1 cup) - 18
Check the salt and spice levels and adjust to suit your taste
salt - as per taste - 19
Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Kala Chana Sukhi Recipe is ready to be served
kala chana (brown chickpeas) - soaked overnight(1 cup) - 20
Serve the Palak & Kala Chana Sukhi Sabzi Recipe along with Dal Tadka, Dill Cucumber Raita, Jeera Rice and Phulka for a delicious weekday meal
kala chana (brown chickpeas) - soaked overnight(1 cup)
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