Palak Chana

Ingredients

• Palak (Spinach)1 large bunch
• Onion1 medium, sliced
• Tomato2 medium, chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• salt to taste
• 1/2 tsp garam masala

Prep

10 min

Cook

18 min

Serves

4

Difficulty

easy

Cuisine

Punjabi

Diet

Vegan

Method

1. 1Prepare the Palak: Wash in two changes of water, drain and chop.
2. 2Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
3. 3Add 1 sliced onion and fry until the onion is soft and pale gold, about 5 minutes.
4. 4Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
5. 5Add the Palak and stir for 2 minutes.
6. 6Pour in 2 cups of hot water, bring to a boil, then simmer covered until the vegetable is tender and the gravy has body.
7. 7Check the salt, add 1/2 tsp garam masala and rest for 5 minutes before serving.

Storage: Refrigerate for up to 2 days in a covered box.

Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.