Palak Chana
by Nabeela Kauser
Whip up a heart-warming pot of palak chana, a classic Indian dish that combines the nutritious goodness of spinach and lentils. This nourishing meal, deeply rooted in Indian culinary tradition, can bring a bit of exotic flavour into your kitchen.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 233 kcal
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Heat up the oil on medium heat in a pan then add the finely diced onions and cook for 4-5 minutes until lightly browned
Add the cumin seeds and finely chopped garlic cloves then cook for 1-2 minutes until fragrant
Add the onions and cook for 3-4 minutes
As the onions are cooking dice the tomatoes then add into the pan and cook for 3-4 minutes until softened
Add the salt, chilli powder, turmeric powder, and green chillies then cook the spices for 3-4 minutes
As the spices are cooking thoroughly wash the split Bengal gram lentils before adding into the pan and cooking for 5 minutes
Add the water then cook for a further 10 minutes
As the lentils are cooking wash and finely chop the spinach before adding into the pan and covering then cook for 6-8 minutes
Remove the lid and give the curry a mix before reducing the heat to low and covering again then cook for 15 minutes
Serve immediately with a side of chapatti and enjoy!
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Calories: 233 kcal Carbohydrates: 29 g Protein: 12 g Fat: 9 g Saturated Fat: 1 g Trans Fat: 0.03 g Sodium: 517 mg Potassium: 942 mg Fibre: 14 g Sugar: 3 g Vitamin A: 8277 IU Vitamin C: 34 mg Calcium: 122 mg Iron: 6 mg
Keyword Cooking, Curry, Food, Lentils, Recipe, Spinach, Vegan, Vegetarian