Told you guys we wouldn’t be gone for that long anymore! Well today I am going to tell you how to make Palak Channa, literally spinach chickpeas and just like we did for the Aloo Matar, that’s all you need! I swear, us Indians didn’t have much imagination when it came to naming our dishes. I guess that was because it tastes so good that no one cares what the hell the name is! 🙂
Parents- this is one of the most effective ways of getting your child to eat spinach. Children-I’m sorry but I am an adult now so I gotta be on their side.
One thing to keep in mind that all these dishes are usually made for 3 people so please double or triple it to your heart’s content.
1/2 yellow onion-chopped
1 cup spinach (we use frozen)
Heat about 2 tbsps of oil on the skillet. Add the onions and chili and let it all roast together
When the onions are brown, turn off the heat and put the onions and chilies into the magic bullet along with a cup of water to make it into more of a gravy than a clump of onion and chili.
Turn the stove back on and put the gravy into the skillet. Add salt to the degree you like and even add more chili powder if the spice isn’t just there yet.
Add the channa to this and cook it all together. Close the lid, reduce the heat and let it simmer away until the chickpeas are nice and soft with the beautiful flavour absorbed.
By the end of this, you have a delicious dish that is sure to delight any spinach hater! Heat up some chapati or paratha and you have a meal!