Kala Channa And Palak Subji. Brown Chickpeas And Spinach Curry

Growing up, I was a huge fan of Popeye and that me a complete spinach devotee. I am always looking for an excuse to include spinach in our recipes. Obvious reason is that it is super healthy. Spinach is very high in vitamins, fibre, folic acid and iron. And the other reason is the lush green colour it provides to meals.

So if you are looking for inspiration or ideas to include palak or spinach in your recipes then see the below recipes:

Palak Bhaji

Palak Paneer

Channa Palak Dal

Palak Thepla

Aloo Palak

Palak Paneer Paratha

Today’s recipe is Kala Channa And Palak Subji. Here, I have tried to mix two iron loaded ingridents-kala channa or brown chickpeas and spinach. Rest I would say that the recipe is very much similar to Chole Palak (Chickpeas/garbanzo beans and spinach) curry.

There is sharp taste of garlic and ginger  followed my peppery tang of onions, everything finally smothered with chopped tomato and handful of spices . Homemade garam massala is must in this recipe as it gives the aromatic climax to the curry.

Ingriedents:

1 cup brown chickpeas/kala channa

1 cup spinach/palak, finely chopped

4 cloves garlic/lehsun, finely chopped

1 small onion/pyaz, finally chopped

2 medium tomatoes/Tamatar, finely chopped

2 tablespoons oil

1/2 teaspoon cumin/jeera

1 teaspoon coriander powder/dhainya powder

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder/lal mirch

1/4 teaspoon garam massala

1 teaspoon lemon juice

Salt to taste

1 teaspoon kasuri methi

4 cups water

Method:

Wash the chickpeas. Soak it overnight in water. Next day drain the water. Pressure cook the chickpeas with 3 cups water and 1/2 teaspoon salt for 4-5 whistles. Drain the water and keep the boiled chickpeas aside.

Heat oil in a pan. When oil gets hot, add cumin seeds and let it crackle.

Add garlic and onion. Cook till onions get soft and raw smell of garlic fades.

Throw in chopped tomatoes, coriander powder, turmeric, red chilli powder, garam massala. Add 1/2 cup water. Cook covered on medium flame. The tomatoes must become soft and mushy.

Add chopped spinach and lemon juice. Cover and cook again for 4 minutes.

Add boiled chickpeas and remaining 1/2 cup water. Cover and let it cook from 5 minutes. Remove the lid and cook again for 2 minutes. The consistency should be semi liquid-which means you should be able to see just enough water in the subji.

Garnish with kasthuri methi.

Serve hot.

Notes:

Be careful while adding salt as spinach contains salt as well.

You can increase or decrease the ratio of spinach and kala channa as per your wish.

Channa Palak Dal

Most of the daal/lentils cooked in Indian way is in curry form or lets say liquid state. I have hardly come across any dry or semi dry Indian style dal or lentils; until one day when I visited my friend in Bristol. She cooked Channa Dal with Spinach and served it as a side subji. I was hooked. 

Apparently Channa Palak Dal is very popular is many parts of india, just that I had it for the first time. Channa is also known as chole or chickpeas but this isn't that channa. It is chana dal or split bengal gram as known in English. 

Cooking with spinach is not easy, cleaning the spinach with good amount of water is so important. So, whenver you cook with spinach make sure that rubbish clearance is done well, select only the good leaves. The dish is loaded with iron, minerals, proteins and what not. Palak/spinach gives this dal a green-healthy twist. Other ingredients like garlic, ginger, tomato brings up the taste value too. If you are bored having same staple tuar or moong dal then you have to try this.

Ingredients:

1/2 cup channa dal (soaked for atleast 4-5 hours)

2 cups palak/spinach

1 large tomato, chopped finely

4 cloves garlic, grated

1 tablespoon ginger paste

2 tablespoon oil

1/4 teaspoon hing/aseofetida

1 tej patta/bay leaf

2 whole red chilles

1 teaspoon jeera/cumin seeds

1/4 teaspoon akka dhaniya/coriander seeds, crushed slightly

1/2 teaspoon haldi/turmeric powder

1 teaspoon dhaniya/ coriander powder

Red chilli powder, to taste

Salt to taste

1 teaspoon ghee

1 teaspoon kasuri methi

Method:

In a kadai heat oil. When oil is hot, add hing, jeera, tej patta, whole red chilies and coriender seeds. Saute for 5 seconds. Turn the flame to low.

Now add chopped garlic and ginger paste. Saute for 1 minute.

Add chopped tomato. Mix in salt, haldi, red chilli powder and coriender powder. Add half cup of water. Mix. Cover and cook for 5 minutes ot till tomatoes are soft.

Add channa dal now. Add 1 glass of water. Cook covered. On a low flame let the daal cook. Keep an eye on water quantity-you do not want dal to be over cooked or turn mashy.

Add in palak. Mix. Cover and cook for 5 minutes. 

You know dal is cooked when you press a grain between your thumb and finger it should mash easily.

Mix in ghee and kasturi methi before you serve.

Notes:

If you forgot to soak the channa dal, I would suggest to boil it separately in an open for at least 20 minutes.

10 Minute Chickpeas Curry: Everyday Kind Of Curry

Its believed in the UK that Indian curry and beer is the match made in heaven. And if you are in London and have ever been to any of the curry houses (read brick lane) you would know the popularity of this pair. The British love affair with curry stretches back over 200 years, with the first curry house opening in London at the start of the 19th century. In every curry house, on each table you will find poppadoms, chutneys, Indian curries, naan, rice and bottle of a chilled beer. The rich, fiery zing of a fragrant curry balances well with a glass of cool and crisp beer, and thats why Indian curries and beer are sooooooo good together.

To celebrate summer in Indian style guys at kingfisher sent me kingfisher beer. Here is the Kingfisher Story:Established in Mysore, Bangalore in 1857.  Kingfisher has risen from a soldier’s tipple to a nation’s pride and joy. Kingfisher is India’s No.1 beer and is one of the country’s most heralded exports.  Now brewed in Britain, this triumphant tipple can trace its roots all the way back to 1857 when Castle Breweries first started brewing in the majestic city of Mysore. As it has grown, the beer has become synonymous with the exciting side of Indian life.  It is a sponsor of the Bangalore Royal Challengers, the Force India Formula 1 team and countless music festivals. More on http://www.kingfisherbeer.co.uk/welcome

Make it an Indian summer with kingfisher- celebrate in the sunshine with the real taste of India. Spice it up or cool it down this summer with Kingfisher. Crisp, clean and unfailingly refreshing, it’s a top choice for summer, whether you’re having a BBQ with the boys, enjoying a summer of sport or looking for a perfect curry companion. With its deft balance of light bitterness and subtle citrus flavors, Kingfisher is the perfect partner to Indian food.

More recipes to pair it up: Cheese Indian Pizza, Paneer Tikka, Punjabi Dum Aloo, Veg Manchurian, Garlic Noodles. 

My idea of an Indian summer with an Indian beer was lazy kind of a meal. Just a can of chickpeas with some spices and this curry gets ready in a jiffy. Serve it along some naan or jeera rice and you are good to go. Preparing chickpeas curry from scratch is elaborated process. Overnight soaking of chickpeas and then boiling it the other day needs lot of preparations but using canned chickpeas (garbanzo beans) is faster.

Honestly I don’t know what to name this curry. Its not Kadai chole (Punjabi north indian curry) nor it is channa masala (dry chickpeas curry). So let’s call it 10 Minute Chickpeas Curry. Yeah that’s about it. No planning at all. No grand affair in this curry- a homely or an every day kind of a curry is what you can call it. If you have less time or just don’t want to slave yourself in the kitchen that do try this curry, I promise you will be hooked.

Ingredients:

1 can of chickpeas

2 cloves garlic

1 inch ginger piece

1 onion chopped

1 tomato

2 tablespoon oil

¼ teaspoon cumin seeds/jeera

1 bay leaf/tej patta

1 inch cinnamon/dal chini

2 cloves/laung

1/4 teaspoon turmeric/haldi

½ teaspoon red chilli powder (to taste)

1 teaspoon coriander powder/dhaniya powder

1 tablespoon lemon juice

¼ teaspoon sugar

Salt to taste

1 teaspoon kasuri methi

Method:

In mixer or grinder. Grind ginger, garlic, onion and tomato in fine paste.

Strain water from chickpeas and keep it aside.

Heat oil in a pan and add cumin seeds. Let it splutter. Reduce the heat to medium-low.

Add bay leaf, cinnamon and clove. Roast for 20 seconds.

Add the grinded paste with 1 cup of water. Mix.

Add in all dry spices- salt, turmeric, coriander powder, sugar and red chili powder. Mix. Cover and let it cook for 5 minutes.

Mix chickpeas and lemon juice. Add 1 cup of water. Cover and let it boil for 2 minutes.

Finally mix kasuri methi and serve.

Kingfisher comes available in 330ml or 650ml bottles (4.8% ABV), perfect for sharing with a fortuitous friend.  Buy as a four pack or stock up the fridges with case of 12 (650ml) or 24 (330ml) bottles.  Find in-store at Tesco, Asda, Sainsbury’s and curry houses across the country or online at www.kingfisherbeer.co.uk. Drink responsibly, details on-https://www.drinkaware.co.uk/

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Kingfisher  for sending the beers for review. 

Sev Tamatar: Sev Tomato: Rajasthan/Marwadi Style

Its super cold in London. No I am not kidding. The other day while coming back from office the wind was so harsh and cold I thought I will die before I reach home. I had my jumpers on, a thick black overcoat buttoned up and long boots, all sorted. But the wind was unkind and stony. It blew my hair in the cruelest way possible, slapped on my face, my fingers were numb and ears shocked. With all struggle I finally reached home. Home sweet home. Ah these winters make me so angry and lazy. What shall I cook for dinner-my next battle!

Quick look in the fridge, the chapatti dough was ready. So let’s make some quick lazy subji/curry. There you go; no veggies in the fridge-another challenge for the day. First I thought to make my favorite papad ki subji, the no veggie curry but then I saw a packet of namkeen, and it had to be Sev Tamatar Ki Subji-the Rajasthani or marwadi style. So what is sev- sev is spicy fried gram flour noodles. It can be eaten just like a snack. The packets are easily available in any indian store and if you haven’t you MUST try it.

More Rajasthan/Marwari Subji (curry):

Mangodi Mutter

Aloo Pyaz

Bharwa Bhindi

Methi Moong Dal

Sev tamatar ki subji is sev and tomato curry. Two types are famous- the gujarati style which is called as sev tameta nu shak and rajasthani style. Gujarat curry is bit tangy and sweet, whereas rajasthan is spicy and hot. Born and bought up in rajasthan this curry is very special to my heart. The days when mom had less mood to cook, was not well or no vegetables were available this curry came in handy. She would ask my father or brother to buy a packet of namkeen and then start preparing for the subzi. In this recipe you can use ratlavi sev, moti sev, spicy sev or even garlic (lehsun) sev. I have used Kohinoor bhujia sev.

You just need basic Indian spices, garlic, tomatoes and sev. It took me 10 minutes in total to prepare this curry. Served it with some Indian kachumber salad and chapatti. The dinner was enjoyed and I was bit ok with novelty of winters.

Ingredients:

1 and 1/2 cups Tomatoes chopped finely

5 cloves garlic minced or grated

1 medium size onion chopped finely

2 tablespoons oil

1/2 teaspoon cumin seeds/jeera

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya

1/2 teaspoon red chilli powder (adjust as per taste)

Salt to taste

Pinch of sugar

2 cups water

1/2 cup sev/namkeen/bhujia

2 tablespoon chopped coriander leaves

Method:

Heat 1 tablespoon oil. Add cumin, let it splutter.

Add garlic and chopped onion. Cook for 1 minute or till onion turns soft.

Add chopped tomatoes and all the spices. Mix and cook tomatoes till they turn soft and mushy.

Add 2 cups or water and sugar. Let it boil for 5 minutes.

Add sev and coriander leaves. Mix and serve.

Notes:

Add sev just before serving else it will become soggy.

I have used kashmiri red chilli powder, it gives good colour but is not very spicy.

Zucchini Kofta Curry: Taroi (Galka) Ke Kofte Ki Subji

And there you have another kofta recipe. This is more like a requested recipe. A week back a reader emailed me asking for an interesting and yet healthy zucchini recipe. In Hindi zucchini is called as taroi, tori, turai or galka. In India people think it is boring and a very pale vegetable. Only when I moved to London I realized that is a very versatile ingredient, people have used it in cakes, pasta dishes, sushi rolls and what not.

I wanted to produce a recipe that is Indian and ofcourse healthy too. Dont you think zucchini is like bottle gourd (luaki) in taste and texture? I do, and that's why just like Lauki Kofta Curry, I made koftas out of zucchini too. For a healthy twist, all you need is paniyaram pan and little extra time. I said little extra time because these koftas are made on a very slow flame and that what helps to give the perfect texture. You need to cover the pan and keep an eye so that it cooks evenly from all the sides and there you will have crisp on outside and soft from inside koftas- don’t forget zero oil :)

Trust me Zucchini Kofta Curry/Subji will be your favorite. Dunk these koftas in tomato gravy or yogurt gravy and enjoy its hot scoops with moong daal parathas or methi theplas.

Ingredients:

(For Kofta)

1 large zucchini/taroi

2 tablespoons chickpeas flour/besan

Salt to taste

1/4 teaspoon fennel seeds/saunf

1 green chilli

1 garlic clove/lehsun

1 teaspoon coriander leaves/dhaniya

(For Gravy)

3 medium tomatoes

2 onions/pyaz

1/2 inch ginger/adrak

5 cloves garlic/lehsun

1 green chilli

2 tablespoon yogurt

2 tablespoon oil

Pinch asafoetida/hing

1 teaspoon cumin seed /jeera

1 tablespoon gram flour/basen

1 tablespoon coriander powder/dhania

1/2 teaspoon turmeric /haldi

1/2 teaspoon salt -adjust to taste

1/4 teaspoon red pepper powder/lal mirch

2 tablespoon finally chopped coriander/hara dhania

1 teaspoon sugar

Method:

(For Kofta)

Peel the skin of zucchini and grate it finely. Add 2 pinches of salt in it and leave it for 2 minutes.

Chop green chilli, garlic and coriander leaves finely.

Squeeze out water from grated zucchini. Apply pressure with your palms and squeeze as much water as possible.

In a mixing bowl add everything together and make soft dough.

Heat paniyaram pan on a high heat, when it gets hot turn the flame to low. Make balls from the dough and put into each whole (cavity) of the pan. Cover and cook when it turns golden brown in colour.

Keep turning the koftas and cook till all the sides are crisp.

(For Gravy)

Blend the tomatoes, green chillies, garlic, onions and ginger to make a puree.

Heat the oil in a saucepan on medium-high. Add the asafoetida, cumin seeds and gram flour. Stir for minutes.

Add the tomato puree, coriander powder, turmeric, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.

Next add yogurt and cook for another minute.

Add about 1 cup of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.

Add the prepared koftas and let it simmer for another 7 to 8 minutes.

Turn of the heat and add the coriander and cover the pot.

Notes:

Once you mix everything together, don’t delay in making the koftas because the salt will make the dough watery.

These are absolutely no oil koftas, however you can add little oil in each whole of the paniyaram pan for more crispy koftas.

Paniyaram pans are easily available and I use the non stick one. You can buy one from here as well.

Serving suggestions:

Serve them with any Indian bread-roti, parathas or naan.

Serve along with rice or pulav.

For the complete Punjabi thali serve it with paneer butter massala, aloo chole and dal makhani.

More Kofta Curry:

Lauki Kofta in 1 Tablespoon oil

Paneer Kofta 

Cabbage Kofta 

Dahiwale Luaki Kofta

Cabbage Kofta Curry, Perfect Side Dish

Kofta curries are my favourite and I prefer them any day. By the koftas are fried pakoras balls simmered in spicy gravy and there many variations of making it. I made lauki kofta in curd gravy and I got some nice response there. I have tried making the royal paneer koftas too (which is my much-loved dish). This time I attempted making koftas using cabbage and I find it irresistible now. As inexpensive as cabbage is, it is one of the richest when it comes to protective vitamins.

Grated cabbage is mixed with little gram flour and spices which in turn produces crispy pakoras. Later these fried pakoras are immersed in hot and spicy tomato gravy. Now, Mr. Husband is not a very huge fan of cabbage, so I fooled him saying that those were lauki koftas and he relished every bite. Ofcourse I did tore the veil later and he smiled and said- really? You must make them often *happy dance*. So, If like me you are bored making same cabbage dry subzi then you have to give this dish a shot.  

Ingredients:

For Koftas:

2 cup shredded cabbage /patha gobhi

3/4 cup gram flour or as needed

1/2 teaspoon cumin seed /jeera

2 teaspoon chopped coriander/hara dhania

1 teaspoon shredded ginger/adrak

1 chopped green chilli/hari mirch

1 teaspoon salt

Oil to fry

For Gravy:

3 medium tomatoes

2 onions/pyaz

1/2 inch ginger/adrak

5 cloves garlic/lehsun

1 green chilli

2 tablespoon yogurt

2 tablespoon oil

Pinch asafoetida/hing

1 teaspoon cumin seed /jeera

1 tablespoon gram flour/basen

1 tablespoon coriander powder/dhania

1/2 teaspoon turmeric /haldi

1/2 teaspoon salt -adjust to taste

1/4 teaspoon red pepper powder/lal mirch

2 tablespoon finally chopped coriander/hara dhania

1 teaspoon sugar

Method:

For Koftas:

Mix together all the kofta (dumpling) ingredients. Adjust gram flour as needed to make a texture of very soft dough.

Heat the oil in a frying pan on medium-high heat.

Check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.

Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.

Fry the koftas in small batches.Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Gravy:

Blend the tomatoes, green chillies, garlic, onions and ginger to make a puree.

Heat the oil in a saucepan on medium-high. Add the asafoetida, cumin seeds and gram flour.Stir for minutes.

Add the tomato puree, coriander powder, turmeric, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.

Next add yogurt and cook for another minute.

Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.

Add the prepared koftas and let it simmer for another 7 to 8 minutes.

Turn of the heat and add the coriander and cover the pot.

Notes:

Make the dumpling mix just before you are ready to fry the koftas otherwise it will become watery.

Just omit garlic and onion if you don’t like in the gravy.

Taste:

Spicy, soft and hot

Palak Mutter Paneer With A Review

It happened a month back, when I was sent Hudson Canola Oil to review. I was very excited to use it because I never heard about Canola oil before; Canola oil is supposed to be a healthier option when compared to other oils. In India most of the houses uses peanut oil for cooking but  in my case it is never an option as my husband is allergic to nuts, which of course was the second reason why I wanted to use the canola oil.

Indian cooking involves the use of oil a lot which in turn makes our health worse, hence Canola oil is a better choice. Hudson’s canola oil looks like melted ghee and I am totally in love with this oil- it heats fast, has no particular smell and is very light in texture. I have made parthas, fried puri and even used this oil in baking (because of no prominent smell) and it impresses me every time. Why not buy your own batch of Husdon Canola Oil from  here.

Talking about today’s dish- Palak Mutter Paneer is also made using Hudson canola oil. Palak paneer and mutter paneer are the classic Paneer dishes that I am sure are made in every Indian house (ok, at least once!). Well! My attempt with this dish, was to turn two famous recipes into one curry and voila! I succeeded. Palak mutter paneer is the new delight and is just perfect in colour, taste and texture. What a makeover of two dishes-Right??

Ingredients:

2 cups chopped ,boiled spinach/palak

1 length wise chopped onions/pyaz

1 cup boiled peas/mutter

1 ½ cups grated cottage cheese/paneer

2 length wise chopped tomatoes/tamatar

5 cloves of garlic chrushed/lehsun

1 teaspoon of ginger paste/adrak

½ teaspoon turmeric powder/haldi

3 green chilles chopped/hari mirchi

1 teaspoon cumin seeds/jeera

1 tablespoon coriander powder/dhainya

¼ teaspoon garam masala powder

1 clove/laung

1 bayleaf/tej patta

Salt to taste

1 tablespoon oil (I used Hudson canola oil)

Method:

Heat oil in a pan/kadai and add cumin seeds. When cumin seeds crackle, add bayleaf and clove. Leave for 10 seconds.

Add ginger paste, crushed garlic, green chillies and onions. Saute till raw smells of garlic fades and onions turns pink in colour.

Then add boiled peas, paneer, spinach and tomatoes and mix well. To it add all the spices and stir well.

Cover and let it cook on medium flame for 5-8 minutes or till tomatoes are soft and mushy.

Serve hot with parathas or rice.

Notes:

I like it the burji style, but if you want you can add cubes of paneer too.

I prefer chunks of cooked tomatoes; those who wish can blend tomatoes in mixer and then use it.

Taste:

Spicy, green and of new taste.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. With thanks to Hudson for sending me canola oil to review

Paneer Kofta Curry / Cottage Cheese Dumplings Curry- A Royal Treat

Paneer is like a chicken for vegetarians. Whenever we have some special guests coming at our place for dinner or lunch one thing that will always be there in the menu is Paneer. Let it be matar paneer, achari paneer, paneer corn burji, malai palak paneer, paneer tikka masala, kadai paneer or the most royal one -Paneer butter masala.

One can make so many dishes from paneer. Our good old Indian cheese is so versatile that it is used in starters, main course, parathas and even desserts. I made paneer some days back and I did not have time to wait till paneer firms to be cubed out. Thus I had to use the curdled panner, so I opted to make paneer kofta curry. Hmmm! What else, it started raining and the weather played an important role in setting the stage :-) Below are the Ingredients

Ingredients:

For The Koftas:

Crumbled Paneer-2 cups
Bread slice-2
Red Chilli Powder/lal mirch-1/2teaspoons
Salt- to taste
Chopped Coriander Leaves/dhaniya -2tablespoon
Chat Masala Powder-1/4 teaspoon
Oil-For Deep Frying

For The Gravy:

Butter/Makkan-3 tablespoon
Tomato/ tamatar-3
Onion/ Pyaz-2
Garlic/ Lehsun -5 cloves
Ginger/ adrak-a small piece
Garam Masala-1/2 teaspoon
Red Chilli Powder/ lal mirch -1 teaspoon
Turmeric powder/ haldi-1/4 teaspoon
Clove/ laung-1
Cinnamon/dal chini-a small piece
Coriander Leaves/ dhaniya-2 tablespoon

Method:

For Koftas:

• Mix all the ingredients along with the bread slices to form soft dough.
• Heat oil in a kadai/wok
• Divide the dough into equal parts and shape each portion into a ball.
• Deep fry the balls until golden.
• Keep it aside.

For the Gravy:

• Grind tomatoes to form puree.
• In a mortar and pestle, pound garlic and ginger to a coarse paste.
• Heat butter and when it starts melting add cinnamon and clove.
• Add chopped onions and saute till golden.
• Add the ginger garlic paste and saute till the raw smell is gone.
• Add the tomato paste along with the red chilli and garam masala.
• Add salt and turmeric. Mix well and let it cook until dry. When butter starts floating, add enough water to bring it to gravy consistency. 
• When it boils, add the koftas and coriander leaves and switch flame to low.
• Cover and cook for 2 minutes. Serve hot with any flat bread.

Notes:

• Red chilli powder can be adjusted as per one's taste.
• Bread can be replaced with 1 medium size boiled mashed potatoes.
• If paneer is not home made, then grate it with grater and then use.

Taste:

Soft dumplings in spicy sauce 

Look more paneer recipes here