Channas in spinach gravy flavoured with black cardamom.
Ingredients
- 1 cup kabuli channe (Bengal gram) – soaked overnight
- ¼ tsp soda bicarb (mitha soda)
- 2 moti illaichi (black cardamom)
- ¾ kg palak (spinach)
- 1 onion – finely chopped
- 4-5 flakes garlic (optional)
- 2 big tomatoes – ground to a pureein a blander
- 2 tbsp channa masala
- ¾ tsp red chilli powder
- 1 tsp salt or to taste
- ¼ tsp sugar
- 2 tsp oil
- 1” piece ginger - grated
Instructions
- Wash & chop spinach leaves roughly. Discard stems.
- Pressure cook chopped spinach leaves with ½ cup water, onion & garlic to give 2-3 whistles.
- Blend the palak to a puree in a blender.
- Pressure cook kabuli channa with ½ tsp sodabicarb & ½ tsp salt & moti ellaichi to give one whistle. Keep on low flame for 10-20 minutes.
- Heat oil. Add freshly ground tomatoes. Cook on low flame till tomatoes turn thick.
- Add salt, red chilli powder & channa masala. Cook for two minutes on low flame.
- Strains the channas & add to the tomato masala. Fry well for 5-7 minutes. Add the strained water & cool till it dries.
- Add spinach. Cool for 2 minutes.
- Serve hot garnished with grated ginger & tomato wedges.