AuthorParkash BainsCategory, DifficultyIntermediate
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time45 mins

Spinach Chana Masala — Most people are familiar with “chana masala” or it is sometimes referred to as chick pea curry. The chana masala is made with whole chick peas (garbanzo beans), dry or canned, and has a saucy consistency. This dish uses split chick peas which have a nutty taste and texture. It is a lentil that comes from the black chana beans which are split with the black outer skin being removed. These lentil are not to be confused with “split peas” which are dried green peas having gone through the same splitting process. Split “chana daal”, as it may be labelled on the packaging, can be purchased from any Indian specialty food store and most grocery stores.

 1 cup split chick peas (chana)
 2 cups water
 ½ tsp turmeric
 ½ tsp salt
 1 medium chopped onion
 4 large garlic cloves, finely chopped
 1 inch ginger, finely chopped
 3 tbsp olive oil
 1 tsp cumin seeds
 2 medium tomatoes, chopped
 1 cup cubed potatoes (cut into small cubes)
 2 bunches fresh spinach, chopped
 ½ tsp turmeric
 1 tsp salt (adjust according to taste)
 ½ tsp cayenne or hot chili powder
 ½ tsp garam masala or ground coriander
1

Measure and rinse the split chick peas well. Put into a medium pot along with 2 cups water, 1/2 tsp turmeric and 1/2 tsp salt. Bring to a boil on high heat. As soon as it starts boiling, cover and reduce heat to simmer. Set timer for 15 minutes. After 15 minutes, check to see if water is absorbed and test peas to see if they are cooked (but not too soft). Remove from heat.

2

Meanwhile, heat olive oil in large sauce pan (with lid) on medium high heat. Add cumin seeds. After 30 seconds, add garlic and fry it for a minute or so; then add onion and ginger and cook until slightly browned. Now add the potatoes and tomatoes. Cook for another 4 to 5 minutes until mixture is caramelized and potatoes begin to soften.

3

Now add the cooked peas and chopped spinach. Mix well, cover and allow the spinach to settle. Add spices (turmeric, salt, cayenne, garam masala). Stir to mix in the spices. Cover and cook for a few minutes longer.

4

Serve with quinoa, rice, roti or naan.

Ingredients

 1 cup split chick peas (chana)
 2 cups water
 ½ tsp turmeric
 ½ tsp salt
 1 medium chopped onion
 4 large garlic cloves, finely chopped
 1 inch ginger, finely chopped
 3 tbsp olive oil
 1 tsp cumin seeds
 2 medium tomatoes, chopped
 1 cup cubed potatoes (cut into small cubes)
 2 bunches fresh spinach, chopped
 ½ tsp turmeric
 1 tsp salt (adjust according to taste)
 ½ tsp cayenne or hot chili powder
 ½ tsp garam masala or ground coriander

Directions

1

Measure and rinse the split chick peas well. Put into a medium pot along with 2 cups water, 1/2 tsp turmeric and 1/2 tsp salt. Bring to a boil on high heat. As soon as it starts boiling, cover and reduce heat to simmer. Set timer for 15 minutes. After 15 minutes, check to see if water is absorbed and test peas to see if they are cooked (but not too soft). Remove from heat.

2

Meanwhile, heat olive oil in large sauce pan (with lid) on medium high heat. Add cumin seeds. After 30 seconds, add garlic and fry it for a minute or so; then add onion and ginger and cook until slightly browned. Now add the potatoes and tomatoes. Cook for another 4 to 5 minutes until mixture is caramelized and potatoes begin to soften.

3

Now add the cooked peas and chopped spinach. Mix well, cover and allow the spinach to settle. Add spices (turmeric, salt, cayenne, garam masala). Stir to mix in the spices. Cover and cook for a few minutes longer.

4

Serve with quinoa, rice, roti or naan.

Spinach Chana Masala