sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry |
by Tarla Dalal
Added to 49 cookbooks
This recipe has been viewed 43333 times
A perfect combination of sprouted kabuli chana and palak that will tickle your taste buds, and keep your protein , calcium and iron levels up too.
This Sprouted Kabuli Chana and Palak has a very unique taste and mouth-feel because the gravy is made of sautéed brinjals and tomatoes perked up with a masaledar paste of onions, garlic and ginger.
The thoughtful combination of ingredients also makes this dish rich in folic acid. Relish it hot with whole wheat phulkas for a nutritious and satisfying meal.
Method- Heat 1 tsp of oil in a deep non-stick pan, add the brinjal and sauté on a medium flame for 5 minutes keep aside to cool.
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- When cooled, blend the cooked brinjals, tomatoes and ¼ cup of water in a mixer till smooth. Keep aside.
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- Heat the remaining 1 tsp oil in the same pan, add the cumin seeds, cinnamon, cloves and bay leaves and saute on a medium flame for 30 seconds.
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- When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
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- Add the brinjal-tomato mixture, chilli powder, coriander-cumin seeds powder, garam masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally.
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- Add the spinach purée, cooked kabuli chana sprouts and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
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- Serve hot.
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe recipe with step by step photos
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like sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry | then see our collection of Punjabi sabzis and some recipes we love.
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what is sprouted kabuli chana and palak sabzi made of ? See below image of list of ingredients for sprouted kabuli chana and palak sabzi.
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In a mixer put 1 cup roughly chopped onions.
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Add 1 tbsp roughly chopped garlic (lehsun).
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Add 1 tsp roughly chopped ginger (adrak).
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Blend to a smooth paste.
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Heat 1 tsp of coocnut oil or oil in a deep non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oi.
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Add 1 1/2 cups peeled and chopped brinjals (baingan / eggplant).
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Sauté on a medium flame for 5 minutes keep aside to cool.
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When cooled, put the cooked brinjals in a mixer.
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Add 1 cup chopped tomatoes.
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Add ¼ cup of water.
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Blend till smooth.
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Keep aside brinjal tomato mixture.
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Heat the remaining 1 tsp coocnut oil in the same pan.
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Add 1 tsp cumin seeds (jeera).
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Add 1 small stick cinnamon (dalchini).
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Add 2 cloves (laung / lavang).
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Add 2 bayleaves (tejpatta).
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Saute on a medium flame for 30 seconds.
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Add the prepared paste.
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Sauté on a medium flame for 2 to 3 minutes.
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Add the brinjal-tomato mixture.
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Add 2 tsp chilli powder.
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Add 1 tsp coriander- cumin seeds (jeera) powder.
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Add 1 tsp garam masala.
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Add salt to taste.
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Add ¼ cup of water.
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Mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
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Serve hot.
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Nutrient values (Abbrv) per serving
| Energy | 140 cal |
| Protein | 5.8 g |
| Carbohydrates | 21 g |
| Fiber | 10.5 g |
| Fat | 3.7 g |
| Cholesterol | 0 mg |
| Sodium | 28 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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