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Home Other Regions Maharashtrian Kabuli Chana in Spinach

Kabuli Chana in Spinach

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Quantity Measure Ingredients Description
500 Grams Chana, whole (Kabuli Chana)  
2 Medium Tomatoes  
1 Large Chillies Green  
1/2 Inch Ginger (Adhrak)  
3 Tablespoon Cooking Oil  
1/4 Teaspoon Asafetida (Hing)  
1 Teaspoon Jeera (Cumin Seeds)  
1/2 Teaspoon Chilly Powder, Red  
1/2 Teaspoon Turmeric Powder  
1 Tablespoon Coriander Powder  
3 Teacup Spinach (Palak) Finely chopped
1/2 Teaspoon Salt to taste
1/2 Teaspoon Garam-Masala  


Soak overnight the Kabuli Chana in water, and drain the water the next day, and wash the peas once again.   Boil them and keep aside.   Mash them lightly before putting them in the curry.

In a blender, make a puree of tomatoes, green chilly, and ginger.

In a cooking vessel, heat the oil.   If it splutters, when you drop a jeera grain, that add  asafetida and cumin seeds.    After the seeds have stopped spluttering, add the puree of tomatoes and chilly.    Also add the curry powders, after the puree has been fried a little.     Continue cooking for another five minutes on medium heat

When the tomato puree will start leaving the oil and will reduce to about half in quantity,  add spinach, and salt and one half cup of water and let it cook.  Cover the vessel with a lid, and cook for another  4 to 5 minutes on medium heat.

Add the chickpeas and mash them lightly with a spatula so they soften .   You may : add more water if you need to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.

Finally add the garam masala and allow it to cook for one more  minute.

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