Chana Palak,A spinach and chick peas vegetable with a different gravy.Recipe link http://www.tarladalal.com/Chana-Palak-%28-Party-Recipe%29-1095rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Chana PalakNothing sounds new about a gravy with chana and palak, right? Spoken too soon! Try out this amazingly luscious preparation of Chana Palak, and you will classify it into top class! With a completely different gravy prepared with an assortment of spices, onion paste and a special brinjal-tomato paste, this vegetable preparation has a lingering flavour and irresistible texture, which will make you want to have another serving or two for sure! Preparation Time: 15 minutesCooking Time: 22 minutesMakes 4 servingsIngredients1 1/2 cups soaked and boiled kabuli chana (white chick peas)1 cup chopped spinach (palak)4 tbsp oil1 cup peeled and cubed brinjal (baingan / eggplant)1 cup finely chopped tomatoes1 tsp cumin seeds (jeera)2 cinnamon (dalchini) sticks2 cloves (laung / lavang)1 tsp garam masala2 tsp chilli powder1 tsp dried mango powder (amchur)1 tsp coriander (dhania) powdersalt to tasteTo Be Ground Into An Onion Paste (using Little Water)1/2 cup roughly chopped onions8 clove of garlic (lehsun)2 tsp chopped ginger (adrak)For The Garnisha few onion rings2 tbsp finely chopped coriander (dhania)a lemon wedgeMethod1. Heat 1 tbsp of oil in a deep non-stick pan, add the brinjal pieces and cook on a slow flame for 4 to 5 minutes or till the brinjal pieces turn soft. Sprinkle a little water if required. Keep aside to cool slightly. 2. Combine the brinjal pieces and tomatoes and blend in a mixer to a smooth puree. Keep aside.3. Heat the remaining 3 tbsp oil in a kadhai and add the cumin seeds.4. When the seeds crackle, add the cinnamon, cloves and prepared onion paste and cook on a medium flame for 2 to 3 minutes.5. Add the prepared brinjal-tomato paste, mix well and sauté on a medium flame for 1 minute.6. Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana, ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.7. Add the spinach, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.8. Serve hot garnished with onion rings, coriander and lemon wedge.