>> Wednesday, February 10, 2010 – channa palak, chickpea spinach curry, mushroom palak, mushroom spinach curry, Rice Dishes, simple curry using chickpea, simple pilaf, spinach curry, Vegetable Dry Curries, Vegetable Gravies
Channa with Palak is an excellent combination. But if you have never tried adding mushroom to try it.. it tastes wonderful and perfect healthy side dish for Indian breads, sandwich fillings and yummy with spiced aromatic rice. Channa, Palak and Mushroom they are excellent sources of nutrients right!!!!!! So I make it often. Here comes the recipe....
Ingredients For the Curry :
Channa cooked - 1 cup ( reserve the cooked liquid for curry)
Palak - 1/2 cup Cleaned and chopped finely
Mushroom - 1/2 cup chopped to 4 pieces
Onion - 1/2 chopped finely
Cummin seeds - 1/4 tsp
Roasted cummin powder - 2 tsp
Coriander powder - 3 tsp
Garam masala - 1 tsp
Chilli powder - as required
Green chilli - 1 finely chopped
Oil and salt
For grinding :
Tomato - 2
Garlic - 1 pod
Ginger - 1/2 inch
1. Heat oil in the pan, add the cummin seeds once spluttered, add the onion.
2. Saute till slight brown color. Now add the ground mixture once it is cooked well and oil seperates.
3. Add the mushroom, water from the mushroom oozes and again absorbs.
4. At that time add all the spice powder and mix well. Let it cook for 2 to 3 minutes.
5. Now add the cooked channa and palak. Saute and add the reserved liquid.
6. Close with the lid by 3/4th once palak is cooked, add salt and adjust the gravy for required consistency. Serve hot with your choice of bread or rice.
Note: If you are making for sandwich make the curry thick.
Aromatic spiced rice
Basmathi rice - 1 cup
Onion - 1 sliced
Whole spices - 1 each(cinnamom, cardamom and clove)
Ginger + Garlic - 1 tbsp
Coriander for garnishing.
1. Heat oil in the pressure cooker or electric rice cooker.
2. Add the whole spices followed by onion. Once it is slightly browned.
3. Add the ginger garlic paste. Saute until the raw aroma disappeares.
4. Add water and rice. Cook until the rice is done.
5. Garnish with coriander and serve piping hot with yummy curries.