Friday 2 October 2020



Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4-6 


250 gms kabuli channa /white chick pea washed and soaked overnight
1 bunch spinach/ palak
1 big onion finely chopped
3 tomatoes pureed
1" ginger finely chopped
8-10 cloves of garlic finely chopped
2 green chilies
2 tbsp oil
2 tbsp desi ghee/clarified butter
1 tsp cumin
1/4 tsp hing/asafetida
1/2 tsp degi mirch powder
1 tsp each of dhania powder and garam masala
2 tsp channa masala
1 tsp kasuri methi /dry fenugrik leaves
1/2 tsp black pepper powder
1 black cardmom
1 tej patta
4-5 cloves
1 stick cinnamon
1 tsp sugar (optional)
1 tbsp curd
1 tbsp fresh cream
salt to taste

  1. Clean, chop and wash the spinach thoroughly.
  2. Blanch the spinach and puree it using water as required. Keep aside.
  3. Wash the soaked chickpeas and put them in a pressure cooker along with 4 cups of water ,black cardamom, tej patta, cloves, cinnamon and salt. Close the lid and switch on the gas. 
  4. Pressure cook the chick peas till 4-5 whistles or till they become tender. Keep aside.
  5. Take a kadahi/wok heat some ghee along with oil and add asafetida and cumin to it.
  6. When the cumin start to crackle add finely chopped onion ,ginger and garlic and cook till they become brown in color.
  7. Then add finely chopped green chilies and pureed tomatoes and cook till the oil separates.
  8. Add dhania powder, garam masala powder, channa masala, degi mirch, black pepper powder, sugar and kasuri methi and stir for a while.
  9. Add curd along with some water so that the spices don't get burnt.
  10. Now add this masala to cooked chickpeas and close the lid and cook on low flame for 10 minutes. Then turn off the gas.
  11. When the pressure releases add pureed spinach and cook further for 5-10 minutes. Add fresh cream and give it a nice mix. 
  12. Serve it along with plain rice or jeera rice. You can sprinkle some chopped onions and green chilies over it for crunch and fragrance.

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