June 23, 2019


Kabuli chana - 1 cup (soaked)
Spinach leaves - 250 gms
Green chillies - 4
Ginger garlic paste - 1 tsp
Coriander powder -1 tsp
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp


  • Soak kabuli chana over night. Pressure cook chana upto 2 whistles or until tender. Drain and keep aside.
  • Blanch the spinach leaves with green chillies and grind them to make puree.
  • Heat the oil in kadai; add cumin seeds and fry for few seconds.
  • Add spinach puree, salt, turmeric, ginger garlic paste, chilli powder, coriander powder. Cook for 2-3 minutes.
  • Then add boiled chana and cook another 5 minutes until done.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0