Kabuli Chana Spinach
Woah! It’s easy to make Kabuli Chana Palak | Kabuli Chana with Spinach | Spinach Kabuli Chana. Are you ready. Let’s dive in. You’ll be glad you did. 99% would make again.
By Sarojini Kandula is the Editor-in-Chief of Satyam Recipes | satyambuzz.com | Updated: 10/01/2024You can follow us on Facebook, Twitter or connect with her on LinkedIn.
- Servings:
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
The Ingredients
- 1 Cup Kabuli chana (200 g), soaked 4 hours, washed & rinsed.
- 220g bag baby spinach or normal spinach washed, rinsed & chopped small pieces.
- 5 tablespoons extra virgin olive oil.
- One diced tomato.
- 1/2 bell pepper, any color, cut into thin strips.
- ½ tsp turmeric.
- ½ tsp chili powder.
- ½ salt.
- ½ black pepper.
- Fresh cilantro washed, rinsed & finely chopped
Variation: Got no time, or no fresh coriander leaves? "Cilantro” is the Spanish name for coriander leaves. Use a 6 ounce jar of prepared coriander instead.
The Process
-
Cook washed Kabuli chana:
- Heat 5 Tbsp of the olive oil in a large pan on medium high heat. Add washed Kabuli chana, Spinach.
- Cover the lid & cook for about 5 minutes. Sauté tomato and bell pepper:
- Add diced tomato & bell pepper.
- Add turmeric, chilli powder. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are soft cooked through.
- Sprinkle with a little salt while cooking. Add Pepper:
- Add black pepper powder.
- Add salt to taste.
- Once the Kabuli chana ready—cooked but still a bit firm.
- Serve with fresh cilantro if you like.