Ingredients

• 1 can - chick pea
• 1 - large onion
• 1 - tomato
• 1 - brinjal
• 3 tbsp - vegetable oil
• Pomegranate powder - as per need
• 1 tsp - ginger-garlic paste
• 1 tsp - red chilli powder
• Salt - to taste
• Spinach - as per need
• 1 tsp - turmeric powder
• 1 tsp - coriander powder
• 1 tsp - cumin powder
• 1 tsp - garam masala

How to Make Chana Palak

• Open 1 can of chickpea, or soak chickpea overnight and boil next day with salt and turmeric.
• Fry brinjal (eggplant) in a little oil.
• Puree the brinjal with tomatoes. And then puree the palak (spinach) too. Keep both aside.
• Fry onions in oil and add ginger-garlic paste.
• Then, add the puree of the brinjal and tomatoes. Fry well till you see oil.
• Add coriander powder, chilli powder and turmeric and fry well.
• Add the spinach puree and the chickpea.
• Add a little water, then cover and cook for 15 minutes.
• Add garam masala and pomegranate powder.
• Serve hot with rotis.