The importance of protein in our diet cannot be underestimated. Protein is important for many physiological functions from building muscle to keeping cells in good working order. Recent studies also suggest that adding protein to a meal makes it more satiating which in turn could help in maintaining a healthy weight. Knowing this, I always make a conscious effort to include more protein in our diet.
My "go to" sources of protein usually are lentils and beans. I especially like dishes that allow me to combine lentils or beans with some vegetable. In fact, a perfect example of such a dish is this chana palak. This quick, delicious and satisfying curry originates from north Indian cuisine and is a very versatile and well liked curry. Whether you pair it with plain rice or pulao, or with some type of Indian flat bread like phulkas, rotis, parathas or naan, it never fails to satisfy.
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Ingredients and Method to make chickpea and spinach curry
1 cup chick peas (chana) soaked for 8 hours in sufficient water with a pinch of bkg soda (soda is optional)
6 oz of spinach
2 small onions peeled and cut fine
1 inch piece of ginger
1 tbsp oil
1/2 tsp minced garlic
2 small tomatoes cut fine
1/2 tsp red chili powder (or according to taste)
1/2 tsp cumin powder
1 tsp garam masala (can be substituted with other curry powder)
salt to taste
Drain the water the chick peas were soaked in, fill with fresh water and pressure cook or cook on stove top until the chickpeas are soft but not mushy. Keep aside.
Cook the spinach leaves for a few minutes in about 1/2 cup of water and keep aside to cool. When cool puree spinach in a blender until it is smooth and keep aside.
Grind together onions and ginger adding few drops of water as required to move the blades to a smooth paste.
Heat oil in a large heavy bottomed pan, add onion ginger paste and saute until onion loses its raw taste. Take your time with this step to make sure onion paste is fully cooked. Raw onion taste can spoil the taste of this dish.
Add minced garlic and saute for 30 seconds or so.
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Add tomatoes and stir until tomatoes are cooked and soft. Add chili powder, cumin powder, garam masala and stir for a few seconds.
Add pureed spinach, salt to taste and cooked chickpeas and simmer together for a few minutes or until the flavors come together.
Serve hot with plain rice or pulao or roti, naan, phulka or paratha of choice.
Serves approx 2 to 3
My "go to" sources of protein usually are lentils and beans. I especially like dishes that allow me to combine lentils or beans with some vegetable. In fact, a perfect example of such a dish is this chana palak. This quick, delicious and satisfying curry originates from north Indian cuisine and is a very versatile and well liked curry. Whether you pair it with plain rice or pulao, or with some type of Indian flat bread like phulkas, rotis, parathas or naan, it never fails to satisfy.
Click here for a printable view of this recipe
Ingredients and Method to make chickpea and spinach curry
1 cup chick peas (chana) soaked for 8 hours in sufficient water with a pinch of bkg soda (soda is optional)
6 oz of spinach
2 small onions peeled and cut fine
1 inch piece of ginger
1 tbsp oil
1/2 tsp minced garlic
2 small tomatoes cut fine
1/2 tsp red chili powder (or according to taste)
1/2 tsp cumin powder
1 tsp garam masala (can be substituted with other curry powder)
salt to taste
Drain the water the chick peas were soaked in, fill with fresh water and pressure cook or cook on stove top until the chickpeas are soft but not mushy. Keep aside.
Cook the spinach leaves for a few minutes in about 1/2 cup of water and keep aside to cool. When cool puree spinach in a blender until it is smooth and keep aside.
Grind together onions and ginger adding few drops of water as required to move the blades to a smooth paste.
Heat oil in a large heavy bottomed pan, add onion ginger paste and saute until onion loses its raw taste. Take your time with this step to make sure onion paste is fully cooked. Raw onion taste can spoil the taste of this dish.
Add minced garlic and saute for 30 seconds or so.
The copyright of this content belongs to Veginspirations.com
Add tomatoes and stir until tomatoes are cooked and soft. Add chili powder, cumin powder, garam masala and stir for a few seconds.
Add pureed spinach, salt to taste and cooked chickpeas and simmer together for a few minutes or until the flavors come together.
Serve hot with plain rice or pulao or roti, naan, phulka or paratha of choice.
Serves approx 2 to 3
