Kabuli Chana Spinach

Image: Satyam Recipes / Sarojini Kandula

Woah! It’s easy to make Kabuli Chana Palak | Kabuli Chana with Spinach | Spinach Kabuli Chana. Are you ready. Let’s dive in. You’ll be glad you did. 99% would make again.

By Sarojini Kandula is the Editor-in-Chief of Satyam Mind

You can follow us on Facebook, Twitter or connect with her on LinkedIn.

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  • 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes

The Ingredients

  • 1 Cup Kabuli chana (200 g), soaked 4 hours, washed & rinsed.
  • 220g bag baby spinach or normal spinach washed, rinsed & chopped small pieces.
  • 5 tablespoons extra virgin olive oil.
  • One diced tomato.
  • 1/2 bell pepper, any color, cut into thin strips.
  • ½ tsp turmeric.
  • ½ tsp chili powder.
  • ½ salt.
  • ½ black pepper.
  • Fresh cilantro washed, rinsed & finely chopped

Variation: Got no time, or no fresh coriander leaves? "Cilantro” is the Spanish name for coriander leaves. Use a 6 ounce jar of prepared coriander instead.

The Process

    Cook washed Kabuli chana:
  1. Heat 5 Tbsp of the olive oil in a large pan on medium high heat. Add washed Kabuli chana, Spinach.
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    Satyamwebdesign® Images
  3. Cover the lid & cook for about 5 minutes.
  4. Sauté tomato and bell pepper:
  5. Add diced tomato & bell pepper.
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    Add Turmeric, Chilli powder:
  7. Add turmeric, chilli powder. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are soft cooked through.
  8. Sprinkle with a little salt while cooking.
  9. Add Pepper:
  10. Add black pepper powder.
  11. Add salt to taste.
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    Add Cilantro:
  13. Once the Kabuli chana ready—cooked but still a bit firm.
  14. Serve with fresh cilantro if you like.