Count down to Due date of my Second Blessing

Tuesday, March 20, 2012

Spinach & Chana Curry

This is a curry I started making when I wanted something low carb as usually I paired it with Parotta made from maida, or Khubz same maida but baked so I console myself healthier. There's something fascinating about the huge round oven in which the baker puts the flat disc of dough inside and it puffs beautifully into Khubz. We have been having Khubz regularly for years because my Hubby like arabic food.
I try to compensate by overloading the fiber factor in the accompaniments, it has worked so far because even though we regularly take parotta or khubz, we are free from constipation, cholesterol etc...

Weelllll coming to the recipe, this is a very healthy recipe full of the goodness of Spinach and Chana.


1 1/2 cups Cooked Chana (or one can)
2 cups - chopped spinach
1 cup  - Chopped Onion
1 cup - Chopped tomato
1/4 cup - Chopped corriander leaves
2 Nos - Chopped green chillies
1 Tbsp - Ginger garlic paste
1 Tbsp - Corriander powder
1 tsp - Chilli Powder
1/2 tsp - garam masal powder
1 tsp - Pepper - jeera powder
Juice of 1 lemon
Salt to taste
Oil as required.

Heat oil in a kadai, sautee onions till golden.
Add ginger garlic paste and the chopped green chillies and sautee till it turns colour.
Add chopped tomatoes and a little salt and cook till tomatoes are mushy.
Add all the spice powders excepting pepper jeera powder and stir till masala is aromatic.
Add Chopped spinach and stir a little, add a little water and allow the spinach to cook till semisoft.
Mash the cooked spinach with the back of the spoon.
Stir in the cooked chana and corriander leaves and let it simmer for five mins or so to blend the flavours.
The consistency should be semi solid, add water as required and check for salt level.
After switching off the stove, stir in the pepper jeera powder and the lemon juice.

This amount was just right for the three of us, but it will serve four persons witha little more water added to the gravy.

When I had a larger fridge, I used to soak and sprout 1 kg chana at a time, pressure cook with salt to taste and divide into four or five parts and freeze. The chopped spinach usually was kept aside when I made poriyal the previous day or the day before. So all that remained was chopping the onion, tomatoes and green chilles. This you can do while the pan is heating on the stove so it was a quickie recipe for me. It takes maybe fifteen to twenty mins if all the ingredients are in hand.

Ladies pressed for time and energy can use canned garbanzo beans, frozen spinach. There is no problem in using what resources you have available to make a home cooked meal for your loved ones.

We have this with chappaties, poories or when tired with parottas from the nearby cafeteria or Khubz from the bakery.

I am sending this to Chel Al Dente's Gimme Green, Taste of Pearl City's Healthy Morsels, Vidhyas and Vardhinis Love Locked - Legumes, Srav's Vegan Diet - Only Plant Based, Show me Your HITs Series 2 Fiber Rich Foods

Iam also sending this to Taste of Pearl City's : Any One can Cook Series - 45


  1. What a wonderful combination...healthy too! Thanks a lot for sharing this quick and simple recipe on my space :)

  2. Healthy and tasty combo. Thx for linking to the event.

    Event: Legumes
    Event: Fenugreek/Kasuri Methi

  3. wonderful combo and perfect curry with rotis !! Thanks for linking to the event !!

    Ongoing event
    CC:Vegan Diet - Plant Based Food

  4. Healthy and yummy combination. Thank you for linking with Healthy Morsels and Any One Can Cook :)

  5. I've either made Chana Masala or Chhole out of chana - but never thought of mixing it up with veggies!
    I think this would be a good change for my otherwise humdrum spinach pigeon peas dal.


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