Channa Palak Sabji

Recipe by
Total Time:
2.5 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • Ingredients for pressure cooking:
  • 1/2 Cup - Bengal Gram
  • 1/4 Tsp - Turmeric
  • 1/2 Tsp - Oil
  • 1/2 Tsp - Salt
  • Pinch of Hing
  • Water as needed (about 2 Cups)
  • For tempering:
  • 2 Tsp - Oil
  • 1 - Red Chilli (optional)
  • 4 - Garlic Cloves
  • 2.5 Tbsp - Tomato Puree
  • 1 Tbsp - Fried Onions
  • 1/4 Tsp - Turmeric
  • 1 Tsp - Red Chilli Powder
  • 1 Cup - Chopped Baby Spinach
  • 1 Tsp - Kasoori Methi (Dried Methi Leaves )
  • For garnishing:
  • A few sprigs of cilantro leaves

How to Make Channa Palak Sabji

  • Soak Bengal gram for 2 hours before cooking. Wash and drain it.
  • In a cooker, pressure cook by adding all the ingredients for pressure cooking, with enough water, wait for 5-7 whistles and switch off the stove.
  • Heat oil in a pan. First add red chilli and saute till it turns dark.
  • Then fry the garlic for a minute.
  • After that, add tomato puree and fried onions and saute for 1-2 minutes.
  • Add turmeric and chilli powder and fry for a minute.
  • Now add chopped spinach to it and saute for 1-2 minutes.
  • Add the cooker items to pan. Allow it to boil for 5 minutes. Stir in between to avoid burning at the bottom. Add Kasoori methi at this moment.
  • Turn off the stove when it comes to rolling boil.
  • Adjust the salt to taste. Garnish with cilantro leaves. Serve it with roti/naan/rice.

EXPLORE CATEGORIES