The theme of the Blog Bites event is really good - taking inspiration from other blogs while giving them due acknowledgement. Great! There cannot be a better opportunity to write a few words about one of my favourite bloggers –Nupur She must be a great inspiration not only to fledgling bloggers like me, but also to many others who are united by a common interest - 'food'. And I am not saying this because she is the owner of this Blog Bites event. I guess Nupur must be immune to such appreciation by now. But, this is my little way of letting her know that I really admire her blog.
Today’s recipe, Palak Chana, is from One Hot Stove. This curry is subtle, very down to earth and hearty and a perfect side dish for roti. If the paste is made beforehand (to save valuable time during busy weekdays), the curry is a true breeze! My only changes to the recipe were that I added one boiled and mashed potato and one tsp of red chilli powder. And I made mine a little gravy when compared to Nupur's.
- Black chana: 1 cup
- Spinach: 1 bunchOnion (thinly sliced): ¾ cup
- Turmeric powder: ½ tsp
- Red chilli powder: 1 tsp
- Chana masala: 1 tbsp
- Jeera: 1 tsp (for tempering)
- Oil: 1 tbsp
- Salt: to taste
- Potato (boiled and mashed): 1
- Oil: 1 Tbsp
- Garlic: 2 – 3 cloves
- Onions (coarsely chopped): one and a half cups
- Tomatoes (medium)(coarsely chopped): 7 nos
- Soak chana for eight hours or overnight and cook till tender. It takes about seven whistles in my pressure cooker.
- Take one tbsp of oil in the kadai. Saute onions and garilic till brown. Then add in the tomatoe and toss for five minutes. Grind to make the masala paste. Keep aside.
- In the kadai, heat oil and temper the jeera.
- Add onions and sauté till brown.
- Add salt, turmeric powder, red chilli powder, chana masala and sauté for a minute.
- Add the chopped spinach, cooked chickpeas and masala paste.
- Bring to a boil on medium flame and cook on simmer for another ten minutes.
- Done, serve hot!