Palak Channa | Spinach and Black Garbanzo Bean Curry Recipe

Hi Supermoms,

Our week day dinners are mostly tiffin dishes. Chapathi and Phulkas comes under 'tiffin' for us. Chapathi are the tava cooked whole wheat flatbreads  with ghee . It is my husband's most favourite choice of bread. Phulkas are their lighter cousin, that are puffed directly over the flame and then optionally drizzled/glazed with ghee. 

The biggest debate in my mind while I decide a chapathi dinner is the side dish that I am going to make.If there is paneer at home, then the first choice is Matar Paneer.' Dal ' is always considered as an additional side dish and not the main one 😅. I can see a smile on your face while you are reading this .... it is the same story at your place too, right ?

OK, now coming to the point, I try and create some excitement by creating new combinations/ new dishes. Recently when I made chapathi for lunch, I made this delicious Palak Channa and it was an instant hit. 

Many of you had asked me for the recipe. So, here it is - the most delicious and healthy Spinach and Bean Curry recipe - 'The Palak Channa'. 

Cooking Palak in an iron kadai/wok increases it's nutritive value and of course the taste. Channa too gets a blackish tint as I cooked in the iron wok. Simple , home cooked meals are always the best - so full of flavours and love. I am confident that you will agree 😇.

Palak Channa :

Preparation time : 5 hours ( if sprouting the beans , then 24 hours )

Cooking time : 30 minutes

Serves : 4-6

1 cup = 250 ml cup 

Ingredients :

1/2 kg spinach/palak ( washed and finely chopped)

1 cup kala channa/black chickpeas/ black garbanzo beans( I used sprouted beans)

salt to taste 

For tempering :

2 teaspoons ghee ( or oil of your choice)

1 bay leaf

1/8 teaspoon turmeric powder

1/2 teaspoon Kashmiri Chilli powder

1/4 teaspoon channa/chole masala powder ( optional)

To grind :

1 large onion ( roughly chopped)

1 large tomato ( roughly chopped)

1/2 " ginger ( chopped)

3-4 garlic pods ( adjust according to taste)

2-3 small green chillies ( adjust according to the variety of chilli used)

Method :

1. Soak channa for 5 hours and then pressure cook with 3 cups of water upto 6 whistles  and switch off.

Chef tip : You can use sprouted kala channa. To sprout, first soak the channa for 5 hours in water. Then drain the water and cover the vessel with a mesh lid . Mix/stir the channa once in 5 hours to check if it is not too dry. You can sprinkle little water if it is dry. You will see small sprouts by the end of 24 hours. 

2. In the mean time, add the chopped palak to an iron kadai, add 1/4 cup water, salt to taste and allow it to cook.

3. Grind all ingredients given under 'to grind' into a fine paste.

4. Heat oil and add the bay leaf , turmeric powder, red chilli powder and the ground paste.

5. Once it cooks ( changes colour) and oil separates, add it to the spinach mixture.

6. Also add the cooked channa.

Chef tip : Take 3 tablespoons of channa in a small cup and mash it well. Add it to the gravy. It acts as a thickening agent. This tip was given to my instagram friend Anamika and I follow the tip sincerely. 

7. Allow the mixture to simmer for 5 minutes and switch off.

Your delicious Palak Channa is now ready. I served it along with fresh chapathis and pickled onions. 

Happy Cooking !

With love,

Masterchefmom