Palak Channa Masala

PALAK CHANNA MASALA
Serves 6-7

Spinach (palak) chopped 1kg
Green chillies 2-3
Garlic 5-6 cloves
Onion sliced 1
Milk ½ cup

Pressure cook together to give one full whistle & remains simmer for 5 minutes.
Cool & puree it to smooth paste.

Bengal gram (Kabuli channa) 1cup
Split gram (channe ki dal) 2 tbsp
Black Cardamoms 2

Soak channa & channe ki dal overnight. Next morning add cardamoms and enough water to cover the channas nicely.
Pressure cook all to give one whistle. Keep on low flame for about 20-25 minutes. Keep aside.

Onions chopped finely 2
Pomegranate seeds powder 11/2 tsp
Tomato chopped finely 1 big
Ginger chopped finely 1”
Green chilli chopped finely 1
Garam masala ½ tsp
Coriander powder 1 tsp
Channa masala 1 tsp
Salt & red chilli powder to taste

Heat 4 tbsp of oil. Add onions. Sauté till transparent. Add pomegranate powder. Cook stirring till onions turn dark brown.
Add chopped tomatoes, ginger & green chilli. Stir fry for 3-4 minutes.
Add coriander powder, chilli powder & garam masala.
Mash & stir fry tomatoes occasionally till they turn brownish in colour and oil separates.
Strain channas, reserving the liquid. And add to onion tomato masala. Mix well. Add salt. Stir fry for 5-7 minutes.
Add channa masala, channa liquid (if necessary) and palak puree. Cook until first boil comes, low down the flame for another 5-10 minutes. Serve