22 SUNDAKKAI KUZHAMBU

Sundakkai known as Turkey Berry in English and Chundakka/kudhenakai in other Indian Languages. Learn more about it through wikipedia here Learn more about it here.

Benefits of Turkey Berry: Turkey berry is widely used for culinary and medicinal purposes. These berries are either used as fresh berries or dried berries. Turkey berries are soaked in butter milk for one day and then dried in the hot sun for at least 15 days. The most significant benefits of this herb are:

1. Turkey berry is an ancient herb and is used in many Ayurvedic treatments. It has sedative, diuretic and digestive properties. It is used in curing coughs. It is a good tonic for liver. The unripe fruits are used to strengthen immunity power and also reduce body heat.

2. Turkey berries are used in the treatment of mucus, cough or phlegm. Berries are dried, powdered and then taken for curing these illnesses.

3. The berries help in proper digestion. They kill harmful bacterial growth in the stomach and intestines. They help in destroying intestinal worms owing to their bitter taste. They cure infections in the stomach and liver. They also stimulate regular activities of the bowel.

4. Turkey berries are used in traditional medicines to cure night blindness. It strengthens the nerves in the eyes and provides a clear vision.

Source http://www.theherbdepot.com/uses-of-herbs_turkey-berry-to-heal-you-quickly-benefits-of-turkey-berry-herb_152.html

Sundakkai Kuzhambu(Gravy). This gravy can be prepared either this way or like vathal kuzhambu. But in my house the fresh sundakkai is prepared this way most of the time. Tastes good with rice and papd.

Wash and pat dry sundakkai. Put it inside a cover and beat it with a stone or spatula or some hard metal or mortal and pestle until it is crushed. 

Sundakkai – 1 cup

Small onions – ½ cup

Coconut grated – 4 tbsp

Tamarind – ½ lime size(soak in a cup of water for 20 minutes and extract pulp)

Pulusu Powder – 2 tbsp(as desired)

Turmweric powder – ¼ tsp

Gingelly oil – 2 or 3 tsp

For tempering:-

Mustard seeds – few

Curry leaves – few

Gingelly oil – 1  tsp

Heat oil in a pressure pan or deep kadai. Add crushed onions(peel small/pearl onions/shallots and run in mixie for 1 - 2 seconds or even can crush on a mortal/pestle)and fry for few minutes. Next add sundakkai along with seeds and fry till it is cooked and color changes. Then add turmeric powder, salt and pulusu podior any curry powder). Next add tamarind water and additional 1 cup of water. Close and cook for one whistle. If not using pressure pan then close with a lid and cook till the sundakkai is cooked and soft( better option is to cook in a pressure pan). Switch off the stove and open once the pressure is gone.

Ground coconut into a fine paste. Add this to the gravy and cook again for another 5 – 6 minutes until the raw smell from the coconut leaves. (optional can add a very small piece of jaggery in the end).

Temper with the tempering ingredients and pour on the gravy.

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32 MIXED VEGETABLE KURMA WITH SUNFLOWER SEEDS

Mixed Vegetable Kurma / Green Kurma using Sunflower Seeds

Sunflower seed is the fruit of the sunflower,then dehulled, the edible remainder is called the sunflower kernel.Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. sunflower seeds are also an excellent source of dietary fiber,linoleic acid (an essential fatty acid) some amino acids (especially tryptophan), Vitamin E, B Vitamins (especially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.(Source wikipedia)


Wondering how to use Sunflower seeds or need more fibre in your daily diet, then do try out this Vegetable Kurma using Sunflower seeds. You can never know the difference and it also tastes too good that would make you use the seeds in many other gravies.

Have used these seeds in making vegetable kurma - Green Kurma. Will post more recipes with these seeds

one by one

Vegetables - 2 cups
Onion - 2 small or 1 large
Garlic - 6- 7
Ginger - 1 inch
Green Chillies - 5 0r 6( as spice needed)
Sunflower Seeds - 1 /3 cup
Coriander Leaves - few sprigs
Dried Kasuri Methi - 1/4 cup or Fresh Methi leaves - 1/2 cup
Garam masala powder - 1 tsp
Salt as needed
Oil - 2 tbsp


Have used 1 Capsicum, Zucchini, peas, carrot, beans, cauliflower. Can use other veggies too like potato.....

Heat a tbsp of oil and add onion. Fry till transculent and add garlic, ginger, green chillies and fry for 2 -3 minutes. Next add kasuri methi or fresh methi leaves. Fry till leaves shrink and raw smell leaves.

Switch off and add coriander seeds and sunflower seeds. Saute for a fry and cool. Grind to a smooth paste.


Heat remaining oil( for additional flavor can add some spices like a piece of cinnamon, cardamom, clove) and add the veggies one by one and cook they are soft( as well can paritally cook or steam some of the veggies like carrot, beans, cauliflower). Add garam masala and the ground masala. Also add salt and cook till raw smell leaves. Add water to adjust the consistency. Serve with your favourite roti/parathas and enjoy your delicious kurma.

Sending this to

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36 PALAK WITH CORN

Palak(Spinach) with corn and a break for few days.


Recently have not been very active in my blog. Reason being that I am leaving to India on vacation for 2 months after a gap of 3 years. I know it is very long.
Definitely Won't be a complete break for my blog, but a break until this month end. Will come up with many more interesting dishes and keep posting them now and then. Until then keep visiting and leave your valuable comments which I very much need. That is what makes me to post more and more :D

Had this post from a very long time in my drafts. So thought of posting it. This tasted great with parathas/chapathi's. Can also make this when have a very small qty of spinach leaves. Have already made spinach with channa and potato, this time added corn which gave a very good taste and also was a excellent combo.


Spinach/palak leaves - 1 big bunch( cleaned and washed)
Corn(sweet corn) - 3/4 cup( partially cooked/steamed)
Onion - 1 chopped fine
Tomato paste - 1 tbsp
Ginger and garlic paste - 1 tbsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cream - 2 tbsp(optional)or also can use yogurt
Salt as needed
Oil - 2 tbsp
Spices( very few of each cumin seeds, clove, cinnamon, cardamom) - adding all these to get goo flavor which you can always skip

Heat water (around 2 cups)
in a vessel and allow it to boil. Add spinach leaves and allow it to cook for 3 - 4 minutes. Remove and cool. Later grind to a fine paste.


Heat oil in a pan and add the spices first. Next add onion and saute till they are golden brown. Then add ginger and garlic paste and saute for a minute and add tomato paste. Fry for less than a minute. Now add all the powders and mix well. Next add the spinach paste along with the cooked/steamed corn. Also add salt and reduce flame and cook for another 5 - 6 minutes. Add cream for thickness and creamy taste. Serve with your favourite chapathi/parathas/rotis and enjoy.

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43 PANEER MAKHANI

Paneer(Cottage cheese) Makhani(Butter)


Fried Paneer cubes - 10 -12 ( or as needed)
Capsicum/Bell pepper - 1 medium chopped into big cubes
Onion - 2 large chopped into big cubes
Tomato paste - 2 tsp
Garlic - 3
Ginger and garlic paste - 1 1/2 tbsp
Cashew - 8 - 10
Kasuri Methi( Dry fenugreek leaves) - 1 tbsp or little more
Cinnamon, clove and cardamom - 1 each
Cumin seeds - 1/2 tsp
Chilli powder - 1 bsp
Coriander powder - 1 tbsp
Cumin powder - 1/2 tbsp
Kitchen king Masala(powder) - 1/2 tsp
Butter - 2 tbsp
Oil - 1 tbsp


Heat a tbsp of oil and 1 /2 onions chopped and fry till transparent. To it add garlic and cashew(if you want it more thicker or creamier then can add few more cashews) and fry everything together for another 3 - 4 minutes. Remove and keep aside and when cool grind to a smooth paste.

Heat butter ,wait till it melts and add the cinnamon, clove, cardamom and cumin( These are all optional, just to give additional flavor- can always skip). Wait for few seconds and ginger and garlic paste. Saute for a minute in low flame and then add the remaining chopped onion cubes and fry to 2 minutes. Next add chopped capsicum. Fry both together for another - 2 - 3 minutes. The capsicum should still be crisp and green in color. Next add the tomato paste( Have used hunt's) and saute for a minute and add in kasuri methi and fry well till it is mixed up. Immediately add all the powders, mix well and then the ground paste. Add salt and cook till the raw smell leaves for 8 - 10 minutes. Can also add a cup of water. Switch off flame and add the fried paneer cubes.


Can cut your home made paneer into cubes and shallow fry in oil till the sides are light brown. Immediately add to the curry or if using or going to add after some time then add them immediately to cold water after frying or the other often woul be to sprinkle a pinch of salt and lime juice.

Can also use tomatoes in place of tomato paste. First put 3 ripe tomatoes in hot water for 5 minutes. Drain water and remove/peel their skin. Make a paste.
OR
Cut into thick cubes, add 1/4 cup of water and cook in a microwave for 3 minutes and then make a paste.

This gravy is one of fav side dish for paratha/chapathi/roti and my kids love the paneer in them. So I usually add more paneer. Also a favourite among friends.

So I am sending this to Shama's Family's favourite food event.also sending these below to the same event.
Kulfi
Pineapple kesari
Schezwan Chicken Fried Rice
Shrimp Masala
Paneer Bhurji
Mushroom Kurma
Malai Kofta
Egg Biryani
Tomato Rice
Bhel Puri
Ragada Patties
Kothu Parotta
Egg Omelette curry
Appalam Poo Koottu


and also these to Srilekha's EFM- Parathas and Gravies event

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39 BEANS GRAVY

Green Beans with Peas gravy


Green beans - 1 cup chopped into thin pieces( cooked )
Green Peas - 1/2 cup (cooked)
Cooked Toor dhal - 1/2 - 3/4 cup
Onion - 2 small
Tomato - 2 small chopped fine
Coconut - 3/4 cup
Garlic - 5
Red chillies - 5 ( depending on the spice)
Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tbsp
Coriander leaves - to garnish
Salt as needed
Oil - 3 tbsp

This is very different combination of gravy that goes well with any type of tiffin items like dosa/chapathi and also Neer Dosa. Can also be considered as a combo of sambar( arachivitta sambar) and kurma. My mom learnt this from one of our neighbour aunty many years back and from then on she used to make it often and serve it mainly with neer dosa. We loved that combo. The fresh ground masala used to give a very good taste. This recipe was one of the first that I noted down in my recipe book long back and now am posting it with a picture in my blog.

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37 PINTO BEANS KURMA

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper. In addition to its beneficial effects on the digestive system and the heart, the dietary fiber found in pinto beans helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, pinto beans can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with Type II diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein--the most dangerous form of cholesterol)levels by 12.5%. A cup of pinto beans provides 14.7 grams of fiber--that's 58.8% of the daily recommended value for this very important component of a healthy diet.

Source www.whfoods.com. Click this to know more about pinto beans.

You can have a look at the beans in the picture.

I have used pinto beans to prepare kurma to go well with any rice variety as well as chapathi/rotis/parathas.


Pinto Beans - 1 cup ( soaked overnight or atleast for 4 hours)
Capsicum or potato - 1 of of our choice
Onion - 1 large chopped fine
Tomato - 2 small chopped fine
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 3/4 tbsp
Salt as needed
Coconut - 1/2 cup
Fennel seeds - 3/4 tbsp
Cumin seeds - 1 tbsp
Cinnamon, clove and cardamom - 2 each
Oil - 2 or 3 tbsp


Cook the soaked beans in a pressure cooker for 2 whistles and keep aside.

Grind together coconut, fennel seeds, half of cumin seeds, cinnamon and clove with little water to a fine paste.

Heat oil in a pan and add the remaining cumin seeds and the other spices. Wait for few seconds and add chopped onion. Fry till golden brown. Next add ginger garlic paste and saute foe a minute. Then add chopped tomatoes and cook till they are mashed and pulpy and water leaves out. If adding capsicum, then cut them into thick cubes and saute for a while. Next add in all the powders and mix well. Immediately add the ground paste and reduce flame and cook well. Also add in cooked beans along with salt and cook till raw smell leaves. Add boiled potato too if needed and cook. Serve with any chapathi/paratha and or any rice variety like jeera rice and enjoy your kurma. A diiferent variation of kurma using pinto beans other than using them in salads, tacos and or as refried beans.

As an variation you can always omit coconut and instead blanch 3 tomatoes and grind with rest of the ingredients and follow the same procedure. Really tastes good and you can also get good gravy thickness.

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24 POTATO PEAS KURMA

Potato Peas/Urulaikilangu pattaani Kurma.


This kurma goes well with any type of rice/chapathai/paratha and even idli/dosas. You can adjust the thickness according to the dish that it is goind to served. I wanted to have the color of this kurma to be white or light green. So for the spice instead of red chilli powder have used green chillies.


Potato - 2 big chopped boiled and cut into thick cubes
Green peas - 3/4 th cup cooked
Onion - 1 large chopped fine
Tomato - 1 medium
Ginger - 3/4 inch piece
Ginger and garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Garam Masala powder - 3/4 tbsp
Salt as needed
Cumin seeds - 2 tsp
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp
Cinnamon - 2
Clove - 4
Cardamom - 2
Cilantro leaves
Coconut - 3/4 th cup grated
Oil - 3 tbsp


Grind together coconut, green chillies,poppy seeds, green chillies, fennel seeds, 1 tsp cumin seeds, 1 cinnamon, 2 clove and if needed few coriander leaves with little water to a very fine paste. Keep it aside

Heat oil in a frying pan and the remaining cumin seeds, cinnamon, clove and cardamom. Wait for few seconds and add the chopped onions. Fry till nice brown and add ginger garlic paste. Saute for a minute till raw smell leaves. Next add chopped tomatoes and cook till they are mashed and pulpy and water leaves out. Then add all the powders and mix once, immediately add the ground paste. Saute in the oil for 3 - 4 minutes and add some water according to thickness needed. Also add potatoes and peas along with salt and cook in medium flame till raw smell from the coconut leaves for around 10 minutes.

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39 PANEER MUTTER

Mutter Paneer/Paneer mutter/Paneer peas gravy


Paneer - 12 - 15 cubes
Green Peas - 3/4 cup ( cooked)
Onion - 2 large
Tomato - 3
Ginger garlic paste - 1 tbsp
Cinnamon, clove, cardamom - 2 pieces
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1/2 tbsp
Tomato ketchup/sauce - 3/4 tbsp
Salt as needed
Oil - 3 tbsp

( Photo sent by my SIL Priya)

If using fresh paneer, then cut them into thick chunks, shallow fry in oil and immerse in lightly salted water and also adding 2 - 3 drops of lime juice. Squeeze out water just before adding. This will not harden your fried paneer.


Cut onion into thick chunks and add them in hot water( just enough for immersing) for 5 minutes and later grind them into a paste.

Place tomato in hot water for 5 minutes. Discard water and peel the skin and later grind to a fine paste. Pour the paste in a small vessel and switch on the stove and cook till it reduces in volume to a thick puree like consistency. Keep aside.

Heat oil in a frying pan and add cinnamon, clove, cardamom and cumin seeds. Wait for few seconds and add ginger garlic paste. Saute till raw smell leaves and add onion paste. Reduce flame and cover and cook for 8 - 10 mts( until raw smell leaves). Next add all the powders and mix well. Then add the tomato puree. Cook again for another 6 - 8 mts also add water according to gravy thickness needed. Next add salt, fried paneer and cooked peas. Cook in low flame for 2 - 3 minutes and remove. Add tomato ketchup for more tangy taste. ( My mom uses this for many gravies like paneer butter masala ...). Gravy tastes good with any type of chapathis/rotis/parathas/pooris/naan and even ghee rice.


Variation: Can use cashew paste - 1/4 cup for rich taste and thickness and cook before adding paneer and peas.

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32 BINDI MASALA

BHINDI/BINDI/VENDAKKAI/OKRA/BENDEKAI/LADIES FINGER MASALA


Had lots of okra from my vegetable garden and after making dry fry and curries thought of making something different for chapathis. My hubby does not like dry curries for chapathis, he prefers gravies,So added in lot of onions and tomatoes to get a thicker and extra gravy. The gravy is just similar to our tomato thokku/gojju but added in few other ingredients to taste more spicier.

Okra - around 20 chopped into medium slices
Onion - 2 medium chopped fine
Tomato - 2 or 3 medium chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Garam masala powder - 1/2 tbsp
Amchur power - 1/2 tsp
Salt as needed
Oil - 2 - 3 tbsp

For tempering:
Mustard seeds, urad dhal, cumin seeds and curry leaves - all few

I like to cook okras in microwave as it saves the cooking/frying time and also maintains its shape and does not soggy. I do this way for my dry curries as well for curries. Will add to my curries just before removing. So you can place them in a wide microwavable plate( a bowl works good for small quantities) and spread the chopped okras along with a tsp of oil and cook in the microwave for 10 mts. No need to run it for the whole 10 mts. Just switch it on for 5 mts and remove and mix in and place back. If it is still sticky then cook again for another few mts until the stickiness has left completely and cooked.


For best results wash and pat dry the okras chop and leave it out for sometime and then cook them or if you have planned ahead for the next day then chop them ahead and keep in the refrigerator covered tightly, I have seen this method also reduces the cooking time to remove the stickiness. The other method my friend here uses is adding some tamarind pulp while frying.

Heat oil in a frying pan and add the temperings, wait for few seconds and add the chopped onion. Fry well till golden brown. Next add ginger garlic paste and saute for a minute till the raw smell leaves. Add in chopped tomatoes and fry till they are mashed and pulpy and water has left. Next add in all the powders and mix well. Immediately add in a cup of water and reduce flame. Also add salt. Cook till it reduces its volume. Can add more water needed depending upon the gravy thickness needed. Finally add the cooked okras and allow it cook together for another 3 - 4 mts. Leave it aside for sometime so the masala enters the okra very well and then enjoy your bindi masala with chapathis/rotis.

Also received these lovely awards from Priya Prashanth and Sushma. Thank you my friends for sharing them with me.







I would like to pass all these awards to
Priya
Shri
Sanghi
Sireesha
Gita
Vrinda
Nandini
Prathibha
Shaista
Jyoti V
Lubna
Preethi
Prasu
Shama
Ann
Ann
Sadhana/Muskaan
Nivedita

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25 SAAG PANEER

Saag Paneer a different version of Palak Paneer. Tastes good with chapathis/Parathas and are very easy and simple to prepare.


Palak/Spinach leaves - 2 Bunch ( I used a pack of baby spinach leaves)
Paneer - 1/2 - 3/4 cup grated
Onion - 1 chopped fine
Tomato - 2 small or 1 medium chopped fine
Ginger garlic paste - 3/4 tbsp
Green chillies - 2 slit long
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Salt as needed
Oil - 1 tbsp
Lime juice - 2 - 3 drops


Heat oil in a pan and add cumin seeds, wait for few seconds and add chopped onions. Fry till they are golden brown and add ginger garlic paste. Saute for a minute and add chopped tomatoes. Mash and cook they are pulpy and mashed really well and water has left fully. Next add roughly chopped greens. Keep stirring now and then till the leaves are shrinked and cooked. Next add chilli powder and mix. Finally add grated paneer and salt and mix well together for 2 - 3 minutes. ( you can also add fried paneer cubes). I have added grated paneer. Switch off flame and add lime juice and mix well. Adding lime juice is optional. Tastes good when added just before serving.
Instead of grating or crumbling the paneer, you can as well cut into thin long strips/pieces and add them.

Awards :-

Sarah Naveen has passed on these lovely awards. Thanks a lot Sarah.


Also have been tagged by Rekha Shoban. You can read about my ABC's that I have posted here. Thanks Rekha.

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27 SOYA CHUNKS AND PEAS GRAVY

Soya Chunks - a handful
Green peas - 1/2 - 3/4 cup
Onion - 1 large chopped fine
Tomato - 2 or Tomato paste - 1 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1tsp
Dhaniya powder - 1 tsp
Garam Masala Powder - 1 tsp
Cream - 2 tbsp( or can substitute with 1/2 cup of milk or cashew paste for gravy thickness and extra taste)
Cinnamon - 1 stick
Cumin seeds - 1 tsp
Salt as needed
Oil

Heat few drop of oil in a pan and in low heat fry the soya chunks and immerse/soak them in hot water till they are soft. Later squeeze the water and keep it aside.

Heat oil in a pan and add cinnamon and cumin seeds, wait for few seconds and add chopped onions. Fry till golden brown and add ginger garlic paste. Saute for a minute and add chopped tomatoes or tomato paste. Saute well till they mashed and pulpy ( or for just a minute if using paste). Next add all the powders and mix well. Now add the soya chunks and the fresh green peas( if using dry ones then soak and cook them seperately till 3/4th and add). Also add a cup of water and salt- cook till they are cooked well. If needed can add cream add cook in low flame for 2 -3 mts and remove. Serve with any type of chapathis and parathas.

Sending this entry along with the remaining ones down to Viki's "Side Dish for Chapathi" eventNavarathna Kurma

Mushroom Kurma

Aloo Palak

Whole Masoor Masala

Palak Paneer

Butter Beans Kurma

Palak Channa

Ridgegourd Masala

Dry Val Dhal

Black Eye Beans Kurma

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27 POTATO CHANNA

Potato/Alu/Aloo Channa(Chick peas)


Potato - 2 medium ( boiled and cubed)
Channa - 1 cup ( 1 can of cooked channa)
Onion - 1 medium chopped fine
Tomato - 2 or tomato paste - 1 1/2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 3/4 tsp
Channa masala or garam masala - 1 tbsp
Salt as needed
Cumin seeds - 1 tsp
Oil - 2 tbsp

This is just a variation of channa/chole recipe by adding potatoes. Goes well with rotis/chapathis/parathas.

Heat oil in a pan/kadai and add cumin seeds( for some flavor can add a cardamom, clove and cinnamon), wait for few seconds and add chopped onions. Fry till golden brown and add ginger garlic paste. Saute for a minute and add chopped tomatoes or tomato paste( cook till the tomatoes are mashed and pulpy and if using tomato paste- mix well for a minute) and add the powders( can substitute powders of your choice) and mix well. Now add the cooked channa, boiled and cubed potatoes, salt and 1 1/2 cups of water( or add as thickness needed). Cook together for few minutes and remove. Serve with any type of parathas/chapathis.

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29 PALAK CHANNA

Palak/Spinach leaves and channa(garbanzo beans) gravy


This is a different version of my palak paneer recipe but instead of paneer have used channa. Had a can of cooked channa so substituted that as a variation.

Spinach leaves/palak - 1 big bunch
Channa - 1/2 cup soaked overnight and cooked till soft( or can use a can of cooked garbanzo beans)
Onion - 1 medium chopped fine
Tomato puree - 2 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Ginger and garlic paste - 1 tbsp
Green chillies - 2 or 3
Salt as needed
Oil - 3 tbsp


For tempering have used cumin seeds - 1 tsp. If needed can add 2 clove and small stick of cinnamon for good flavor.


Heat a tbsp of oil in a frying and add washed spinach leaves and green chillies. Fry till the leaves shrink and cooked with discoloring. Remove and cool. Later grind to a smooth paste.
Heat remaining oil in a pan and add the tempering ingredients. When they splutter out, add chopped onions and fry till golden brown. Next add ginger and garlic paste and fry till the raw smell leaves( at least for a minute). Next add tomato puree( can also use 2 chopped tomatoes... mash and cook till pulpy). Saute for a minute and add all the powders and mix well. Immediately add the ground palak paste and some water needed according to thickness needed. Also add salt and cooked channa. If needed can also add 2 tbsp of cream for rich taste. Allow everything to come up to a boil and remove. Serve with chapathis/rotis/parathas and enjoy.

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