sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry |
by Tarla Dalal
Added to 51 cookbooks
This recipe has been viewed 43238 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.
![]()
- When cooled, blend the cooked brinjals, tomatoes and ¼ cup of water in a mixer till smooth. Keep aside.
![]()
- 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.
![]()
- When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
![]()
- 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.
![]()
- 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.
![]()
- Serve hot.
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe recipe with step by step photos
-
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.
-
what is sprouted kabuli chana and palak sabzi made of ? See below image of list of ingredients for sprouted kabuli chana and palak sabzi.
-
In a mixer put 1 cup roughly chopped onions.
-
Add 1 tbsp roughly chopped garlic (lehsun).
-
Add 1 tsp roughly chopped ginger (adrak).
-
Blend to a smooth paste.
-
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.
-
Add 1 1/2 cups peeled and chopped brinjals (baingan / eggplant).
-
Sauté on a medium flame for 5 minutes keep aside to cool.
-
When cooled, put the cooked brinjals in a mixer.
-
Add 1 cup chopped tomatoes.
-
Add ¼ cup of water.
-
Blend till smooth.
-
Keep aside brinjal tomato mixture.
-
Heat the remaining 1 tsp coocnut oil in the same pan.
-
Add 1 tsp cumin seeds (jeera).
-
Add 1 small stick cinnamon (dalchini).
-
Add 2 cloves (laung / lavang).
-
Add 2 bayleaves (tejpatta).
-
Saute on a medium flame for 30 seconds.
-
xx
-
Add the prepared paste.
-
Sauté on a medium flame for 2 to 3 minutes.
-
Add the brinjal-tomato mixture.
-
Add 2 tsp chilli powder.
-
Add 1 tsp coriander- cumin seeds (jeera) powder.
-
Add 1 tsp garam masala.
-
Add salt to taste.
-
Add ¼ cup of water.
-
Mix well.
-
Cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
-
Serve hot.
Other Related Recipes
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 |
Review count
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
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
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe