Chana Masala With Spinach Recipes

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

Steps:

• Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
• Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
• Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
• Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
• Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
• Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)

Steps:

• Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
• Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
• Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
• Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
• Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
• Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

VEGETARIAN CHANA MASALA WITH SPINACH

Steps:

• Gather the ingredients.
• In a large skillet or frying pan, sauté onions and garlic in olive oil until soft, about 3 to 5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add lemon juice, curry powder, coriander powder, ground cumin, and garam masala. Simmer about 10 to 15 minutes, stirring occasionally, adding more water if needed until chickpeas are cooked and soft.
• Reduce the heat, add spinach and cover. Allow spinach to wilt for 2 to 4 minutes.
• Serve immediately and enjoy your chana masala. A dish like this should be served with either plain white rice, simple Indian basmati rice , Indian lemon rice, or quinoa . But another alternative is to serve it with warm Indian bread such as naan, roti, or chapati. Those are excellent for dipping into the mixture. Refrigerate any leftovers and enjoy them within three to five days. Chana masala is perfect for freezing and taking to the office for lunch later, so make a double batch if you'd like. It will retain the best quality in the freezer for three to six months and reheats easily in the microwave. Be sure to label the container with the date and contents. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.

CHANA MASALA WITH SPINACH

Steps:

• Heat the oil in a large skillet over medium high heat. Add the onion and cumin seeds and cook until the onion begins to soften, about 3-5 minutes, stirring often so the onion doesn't burn and become bitter.
• Add the tomatoes, garlic and ginger and cook, stirring, for 1-2 minutes or until fragrant. Stir in the ground cumin, coriander, garam masala, salt, turmeric, and cayenne pepper, and cook for another minute, stirring often as the spices toast and coat the onions and tomatoes.
• Stir in 1/2 cup water and continue to cook for 3-4 minutes as the sauce thickens and the tomatoes soften, using the back of a spatula to gently press down on each tomato so it bursts and releases its juices into the sauce. Add the chickpeas and spinach, and simmer for 5 minutes, stirring occasionally. Smash some of the chickpeas to thicken the sauce. Add more water to loosen the sauce if desired.
• Add more salt to taste and serve over rice with a dollop of yogurt and cilantro if desired.

QUICK 30-MINUTE CHANA MASALA CURRY WITH SPINACH

Steps:

• Heat 3 tbsp oil and when hot, add 1 tsp jeera, 1 bay leaf and 1 black cardamom; fry for a few seconds to aromatize the oil.
• When aromatic add 1 ½ cups chopped onions; stir and sauté until light brown; about 2 to 3 minutes on medium heat.
• When the onions are slightly soft and starting to brown, add 1 tbsp each ginger and garlic grated and 1 sliced Serrano pepper.
• Fry again on medium for 1 minute, mainly to remove the raw smell of garlic.
• Then, stir in 1 cup tomato puree (about 3 tomatoes) and mix well.
• Add in 2 tsp salt, 1 tbsp coriander powder, 1 tsp jeera powder, 1 tsp MDH brand Shahi Paneer Masala powder (my all-time favorite), 1 tsp garam masala powder, 2 tsp Kashmiri red chili powder, ½ tsp haldi/turmeric powder, 1/2 tsp black pepper powder, pinch of hing/asafetida; stir fry for 2-3 minutes until oil starts to ooze from around the sides of the mixture.
• Add 2 cans of chickpeas (drained and rinsed thoroughly) and 2 cups of water.
• Mix well and simmer, covered on medium low for about 5 to 7 minutes. Do a taste test and adjust seasonings.
• Open the saucepan, and stir in 3 cups of chopped baby spinach leaves (about 2 cups chopped spinach) and simmer again covered about 2 minutes.
• Mix, adjust consistency (add more water, salt or any other seasonings if needed) and serve hot with some hot flat breads like rotis, parathas, naan, puris or even some hot steamed rice.
• TO MAKE IN AN INSTANT POT:Presoak chickpeas overnight, drain and set aside.Follow all the steps mentioned above and then add the soaked and drained chickpeas to the onion-tomato masala.Add 3-4 cups hot water and "PRESSURE COOK ON HIGH" for 30 minutes or on "Bean" option if you have that on your instant pot.NPR (naturally pressure release 10 minutes) and then QPR (quick pressure release).Once the seal drops, open the pot and add some roughly chopped spinach or a bunch of salad greens. I have used a mixture of organic spinach and arugula leaves.Adjust consistency and taste, simmer for a couple of minutes.
• A squeeze of lime juice and a shower of finely chopped red onions complete the whole experience of savoring a bowl of Indian spiced chole/chana masala curry with added benefits from fresh spinach leaves.
• Enjoy cooking and Happy Eating!

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.