Chana palak or chole palak is another healthy recipe, which is liked by many. It is a north Indian gravy usually served with roti or naan. Boiled chickpeas simmered in creamy spinach gravy makes it more flavorful. Palak paneer, Aloo palak, Matar Palak, Palak gobi are other combinations where pretty much same method is used.
- Chickpeas/Chana- 1 cup (serves 2)
- Palak- 2 cups
- Garlic- 3 cloves
- Ginger- 1 tbs, grated
- Green chilly- 2-3
- Garam masala- 1/2 tbs
- Cumin seeds- 1/2 tbs
- Butter- 1 cube
- Soak chick peas overnight and boil them, you can also use canned chickpeas instead where it takes less time for cooking and soaking is not required
- Blanch palak leaves with the help of hot water or boil them for 4 minutes, drain and keep aside
- In a pan add a tbs of olive oil, fry chopped onion, garlic, green chilly and ginger. Let it cool.
- In a blender blend this fried items along with palak leaves and 1/2 cup of water into smooth paste
- Take a pan add a tbs of olive oil and cumin seeds, let it splutter. Now add the palak paste to it and let it boil in low flame for 3 minutes before you add garam masala and salt.
- Mix well and add boiled chickpeas, simmer it for 5 minutes. Allow the chick peas to extract the flavor slowly.
- Place a butter cube on it and serve it hot with chapathi or naan
NOTE: You can avoid adding butter if you are into healthy diet and you can add tomatoes along with onion if you want to have the tomato flavor in the gravy.
Palak rice or Spinach rice is one healthy and delicious dish perfect for light lunch. One speciality of this is you can add vegetables and nuts according to your taste. Or just prepare plain simple palak rice without any vegetables just like how I did. This is perfect recipe for all those fussy people who dislike green leafy vegetable in their daily meals. This is one healthy tasty and easy dish so it is three in one 🙂
- Palak/Spinach- 2 cups, finely chopped
- Onion- 1 medium
- Green chilly- 2
- Bay leaves- 1
- Cloves- 3
- Basmathi rice- 1 big cup (serves 2)
- Mustard seeds- 1/2 tbs
- Cumin seeds- 1/2 tbs
- Ghee/clarified butter
- Wash and soak basmathi rice in water for 15 minutes
- Blend chopped spinach leaves with little water to prepare smooth paste
- In a pressure cooker add a table spoon of olive oil. Upon heating add mustard seeds and cumin seeds, let them splutter.
- Add chopped onions, green chilies, bay leave and cloves. Fry well until the onions turn translucent.
- Now drain the rice and add into the pressure cooker, add salt and mix well for 2 minutes
- Along with spinach paste add approximately 2 cups of water to cook the rice (always follow 1:2 (rice:water) ratio while cooking white rice or basmathi rice)
- After 3 whistles take out from the flame.When the pressure is completely gone open the lid and serve it hot.
- I used yogurt with chat masala and salted cabbage and carrot stripes with white vinegar for side dishes. You can serve it with raitha and pickles too.
Note: You can add tomatoes and other vegetables along with onion. Fried nuts can also be added to enhance the taste.
Palak is one popular leafy vegetable used worldwide. I usually prepare chutney, palak paneer, palak dal and aloo palak. But I prefer indian red spinach to palak. Today’s recipe is very simple, but can also be prepared by adding extras to give flavors. Sometimes I add tomatoes and sometimes mashed potatoes to give it a different flavor.
Dal(Yellow lentils)- 1 cup
Palak – finely chopped 1 big cup
Green chilly- 3-4
Turmeric- 1/2 teaspoon
Tampering- Zeera, Mustard, Ghee, asafoetida
Cook dal and mash it nicely. Add chopped palak to a deep pan and mix with cooked dal and let it cook. Add turmeric, green chillies and salt while it is cooking (if you are adding tomatoes or mashed potatoes you can add now, or if you want to add onions, fry and add). When palak is cooked in dal, tamper it with the ingredients mentioned above. Now palak dal is ready to serve with piping hot rice.