Channa Palak Recipe

Cooking Instructions

1. 1

   Preparing the Spinach

   If using fresh spinach, wash it thoroughly and roughly chop it. If using frozen, steam it until thawed. Set aside.

2. 2

   Sautéing Base Ingredients

   In a large pan, heat the vegetable oil over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds.

3. 3

   Cooking the Onion

   Add the finely chopped onion to the pan and sauté until it turns translucent, about 5-7 minutes.

4. 4

   Adding Garlic and Ginger

   Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 2-3 minutes until fragrant.

5. 5

   Incorporating Tomatoes and Spices

   Add the chopped tomato, turmeric powder, and salt. Cook until the tomatoes become soft, about 4-5 minutes.

6. 6

   Mixing in Chickpeas and Spinach

   Add the cooked or canned chickpeas and the prepared spinach to the tomato mixture. Stir well.

7. 7

   Cooking the Mixture

   Pour in the water and bring to a simmer. Let it cook for 10-15 minutes, stirring occasionally.

8. 8

   Finishing Touch

   Once the mixture thickens, sprinkle garam masala and add lemon juice. Stir well and cook for an additional 2-3 minutes.

9. 9

   Serving

   Serve hot with rice, roti, or naan.