Punjab

Chana palak

Name: Chana palak
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 3/4 cup soaked overnight chickpeas, dry; 2 bunches blanched and pureed spinach; 1 large chopped onion; 2 chopped tomato; 2 tsp ginger garlic paste; 1 green chilli; 1/2 tsp cumin seeds; 1 bay leaf 2 cloves whole spices; 1/4 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 1 1/4 tsp coriander powder (ground coriander); 1 tsp chole masala; 2 tbsp cooking oil (vegetable oil); 1 1/4 tsp salt; 3 cups water; 1 tsp lemon juice

Chickpeas in garlicky spinach. Protein and greens in one bowl.

45 minTime

10 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.

Chole meets saag2 chapters · 1 min read

Make it your way

Grandma's wayChickpeas in spinach masala.

The original

241kcalsame

10 gproteinsame

10 gfibresame

45minutessame

Chana palak, Punjabi style.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, dry¾ cup, soaked overnight

Spinach2 bunches, blanched and pureed

Onion1 large, chopped

Tomato2, chopped

Ginger garlic paste2 tsp

Green chilli1

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cloves

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1¼ tsp

Chole masala1 tsp

Cooking oil (vegetable oil)2 tbsp

Salt1¼ tsp

Water3 cups

Lemon juice1 tsp

Method

4 steps

1Pressure cook soaked chana with water and salt for 5 whistles. Let the pressure release naturally.
2Heat oil, add cumin, whole spices and onion. Cook till golden, then ginger garlic paste, chilli, tomato and powders.
3Add chana with a little of its water and simmer 5 minutes.
4Stir in spinach puree and cook 3 minutes. Finish with lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Chana palak

Chickpeas in garlicky spinach. Protein and greens in one bowl.

45 minTime

10 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.

Chole meets saag2 chapters · 1 min read

Make it your way

Grandma's wayChickpeas in spinach masala.

The original

241kcalsame

10 gproteinsame

10 gfibresame

45minutessame

Chana palak, Punjabi style.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, dry¾ cup, soaked overnight

Spinach2 bunches, blanched and pureed

Onion1 large, chopped

Tomato2, chopped

Ginger garlic paste2 tsp

Green chilli1

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cloves

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1¼ tsp

Chole masala1 tsp

Cooking oil (vegetable oil)2 tbsp

Salt1¼ tsp

Water3 cups

Lemon juice1 tsp

Method

4 steps

1Pressure cook soaked chana with water and salt for 5 whistles. Let the pressure release naturally.
2Heat oil, add cumin, whole spices and onion. Cook till golden, then ginger garlic paste, chilli, tomato and powders.
3Add chana with a little of its water and simmer 5 minutes.
4Stir in spinach puree and cook 3 minutes. Finish with lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chana palak

Make it your way

Ingredients

Method

Chana palak

Make it your way

Ingredients

Method

Make it a meal