Palak Kabuli Chana Curry (Chickpea Spinach Curry) is a recipe made of boiled chickpea in a spinach and onion-tomato gravy. The gravy acquires a different color because of the spinach and the taste is so finger-licking delicious.
Each time I prepare any dish I try and modify slightly by adding or skipping some ingredients and today made this Palak Kabuli Chana Curry i.e. chana masala using spinach/palak puree.
I try to include green leafy vegetables as often as possible in cooking and spinach is a favorite with everyone at home. In some months spinach is available in plenty fresh from the farms. Last evening picked up large bunches of this super food. After making palak paneer there were more of the palak/spinach still remaining.
When I was soaking the chickpea / kabuli chana the previous night, the thought of making spinach puree and adding to the chickpea occurred to me. Alternately, the spinach may be chopped finely and added to the cooking chana. But Palak Kabuli Chana Curry with pureed spinach tastes better.
The chickpea or chana needs soaking time of at least 8 hours. I usually soak them overnight and then drain the water and cook in fresh water in a pressure cooker before making the curry.
Blanching the spinach/palak for a minute before making the puree gives better taste and texture to the gravy. Similarly it is better to saute the onion, tomato, ginger, garlic in little oil before making the puree.
I have not used any whole spices like cloves, cinnamon, cardamom as I did not want the spices to overpower and mask the taste of the spinach-onion-tomato gravy.
I had prepared some multigrain masala rotis and had served the Palak Kabuli Chana Curry with it. This curry will go well with and can be served with any Indian flat breads like naan, kulcha, phulka, paratha or jeera rice.