Chana Saag (Chole Palak)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the chana and soak them overnight. Drain, rinse well, then pressure cook with 1 cup water for 3 to 4 whistles until soft and tender. (Instant Pot: 16 to 18 minutes, then release pressure naturally.)
2. Heat 1½ tablespoons oil in a pan. Sauté the ginger, garlic and green chilies for 1 minute.
3. Add the onions and sauté until golden and fully cooked. Stir in the spinach and cook 2 to 3 minutes, just until wilted. Transfer to a plate and let cool completely.
4. Blend the cooled mixture with the coriander leaves into a fine or coarse paste, as you like. Set aside one green chili to taste-test and add later if wanted.
5. While the greens cool, heat 1 tablespoon oil in the same pan. Add the tomatoes and salt and cook until soft and mushy.
6. Add the garam masala, cooked chana and 1½ cups liquid (chana cooking water plus extra water).
7. Cover and simmer the chana for 5 minutes. Lower the heat, add the saag paste and stir well.
8. Cook for 1 to 2 minutes, until the chana saag begins to bubble. Taste and adjust salt and garam masala, then turn off the heat and transfer to a serving bowl.
9. Optional tempering: on low heat, melt 1 tablespoon ghee or butter in a small pan. Add the dried red chilies and chopped garlic and fry until the garlic is slightly golden but not brown. Add the hing, turn off the heat and quickly pour the tempering over the chana saag.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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