Palak Chana Masala Recipe By Food Fusion

A rare combo and an equally unique taste. Try this Palak Chana masala recipe and see what you were missing. #HappyCookingToYou #FoodFusion

Written Recipe: http://bit.ly/36B3Ndg

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Palak Chana Masala
Serves 6
Recipe in English

Ingredients:
-Chanay (Chickpeas) 1 & cup soaked overnight
-Water as required
-Namak (Salt) 1 tsp
-Haldee powder (Turmeric powder) tsp
-Water as required
-Palak (Spinach) kg chopped
-Cooking oil 5-6 tbs
-Pyaz (Onion) sliced 1 large
-Lal mirch (Red chilli buttons) 3
-Tamatar (Tomatoes) chopped 2 medium
-Adrak lehsan paste (Ginger garlic paste) tbs
-Water 3-4 tbs
-Namak (Salt) tsp or as required
-Haldee powder (Turmeric powder) tsp
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or as required
-Garam masala powder tsp
-Water Cup
-Water Cup
-Fresh Methi (Fresh Fenugreek leaves) chopped 1 cup
-Adrak (Ginger) 1 tbs julienne
-Adrak (Ginger) julienne for garnishing
-Egg boiled 1 for garnishing
-Butter 1 tbs for serving


Directions:
-In a pot add chick peas, water, salt, turmeric powder, turn on the flame & mix it well. Bring it to boil.
-Cover & let it cook until chick peas become soft. Strain & set aside.
-In a pot filled with boiling water, add spinach & blanched for 3-4 minutes. Strain & set aside.
-In a wok add oil, onion, red chilli buttons & fry until golden.
-Add tomatoes & mix well. Add ginger garlic paste & cook until tomatoes become soft.
-Add water & mix well again.
-Add salt, turmeric powder, coriander powder, red chilli powder, garam masala powder & mix well.
-Add water & mix well. Cook for 2 mints.
-Add blanched spinach & mix well.
-Mash the spinach with the help of masher.
-Add boiled chick peas, water & mix well. Cook for 3-4 minutes.
-Add methi leaves, ginger & mix well. Cook for 8-10 minutes on low flame.
-Garnish with ginger, butter & boiled eggs & serve!


Recipe in Urdu:

Ajza:
-Chanay (Chickpeas) 1 & cup soaked overnight
-Water as required
-Namak (Salt) 1 tsp
-Haldee powder (Turmeric powder) tsp
-Water as required
-Palak (Spinach) kg chopped
-Cooking oil 5-6 tbs
-Pyaz (Onion) sliced 1 large
-Lal mirch (Red chilli buttons) 3
-Tamatar (Tomatoes) chopped 2 medium
-Adrak lehsan paste (Ginger garlic paste) tbs
-Water 3-4 tbs
-Namak (Salt) tsp or as required
-Haldee powder (Turmeric powder) tsp
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or as required
-Garam masala powder tsp
-Water Cup
-Water Cup
-Fresh Methi (Fresh Fenugreek leaves) chopped 1 cup
-Adrak (Ginger) 1 tbs julienne
-Adrak (Ginger) julienne for garnishing
-Egg boiled 1 for garnishing
-Butter 1 tbs for serving


Tarkeeb:
-Aik pot may chanay, pani, namak, haldi powder shamil kar k unhen boil karen or ubal anay k baad dhak den. Achi tarah cook karen k chanay ubal jayen. Chaan kar aik taraf rakh den.
-Aik pot may pani ubaal kar palak shamil karen or 2-3 minute tak blanche karen. Chaan kar aik taraf rakhden.
-Aik karahi may tel, pyaz, sabit lal mirch shamil kar achi tarah fry karen k golden brown hojaye.
-Tamatar daal kar achi tarah mix karen. Adrak lehsan paste daak kar achi tarah galayen.
-Pani daal kar achi tarah mix karen.
-Ab namak, haldi powder, dhania powder, lal mirch powder, garam masala powder daal achi tarah mix karen.
-Ab pani shamil kar k 2 minute tak pakayen.
-Blanche palak shamil karen or achi tarah mix karen. Masher ki madad se palak ko mash karlen.
-Ab ublay chanay or pani shamil kar k achi tarah mix karen or 3-4 minute tak pakayen.
-Fresh methi or adrak shamil kara k mazeed 8-10 minute tak dheemi aanch pe pakayen.
-Adrak, makhan or ublay anday se garnish kar k serve karen !