Chana Masala (Spiced Chickpea Curry)
Palak Paneer (Spinach and Cottage Cheese Curry)
*Palak Paneer is a classic North Indian dish featuring tender cubes of paneer (Indian cottage cheese) simmered in a spiced spinach gravy. It's rich in nutrients and pairs wonderfully with naan or rice.*
## **Ingredients**
- 250 grams paneer, cut into cubes
- 500 grams fresh spinach leaves
- 2 tablespoons ghee or oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt, to taste
- 2 tablespoons fresh cream (optional)
- Lemon juice, to taste
- Fresh coriander leaves, chopped, for garnish
## **Instructions**
1. **Prepare the Spinach Purée:**
- Rinse the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes.
- Transfer the blanched spinach to ice-cold water to retain its vibrant green color.
- Drain and blend the spinach into a smooth purée. Set aside.
2. **Cook the Masala:**
- Heat ghee or oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies; cook until the raw aroma disappears.
- Add tomato purée and cook until the oil separates from the masala.
3. **Add Spices:**
- Mix in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for 1-2 minutes.
4. **Combine Spinach and Paneer:**
- Pour the spinach purée into the masala and mix well.
- Add garam masala and let the gravy simmer for 5 minutes.
- Gently add the paneer cubes and cook for another 3-4 minutes.
5. **Finish and Serve:**
- Stir in fresh cream if desired and adjust salt.
- Add a splash of lemon juice to enhance the flavors.
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or steamed basmati rice.
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# **Chana Masala (Spiced Chickpea Curry)**
*Chana Masala is a popular Indian curry made with chickpeas cooked in a spicy and tangy tomato-based sauce. It's a protein-rich dish that pairs excellently with bhature, puri, or rice.*
## **Ingredients**
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon dry mango powder (amchur) or juice of half a lemon
- Salt, to taste
- Fresh coriander leaves, chopped, for garnish
## **Instructions**
1. **Prepare the Masala:**
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until translucent.
- Stir in the ginger-garlic paste and green chilies; cook until fragrant.
- Add chopped tomatoes and cook until they soften and the oil separates from the masala.
2. **Add Spices:**
- Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for 1-2 minutes.
3. **Cook the Chickpeas:**
- Add the cooked chickpeas to the masala and mix well.
- Pour in 1 cup of water (adjust for desired consistency) and bring to a boil.
- Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
4. **Finish and Serve:**
- Sprinkle garam masala and dry mango powder (or lemon juice) over the curry.
- Garnish with chopped coriander leaves.
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