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Spinach and Paneer Chana Masala
Created by: Howcan Team
Ingredients
- 2 cups of chickpeas, soaked overnight
- 1 cup of spinach, chopped
- 200g of paneer, cubed
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 4 cloves of garlic, minced
- 1 inch of ginger, grated
- 2 green chilies, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 2 tablespoons of cooking oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a pressure cooker, add the soaked chickpeas with 4 cups of water and 1 teaspoon of salt. Pressure cook for 15 minutes or until chickpeas are tender. Set aside.
- In a large pan, heat the cooking oil over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and green chilies. Sauté for 2 minutes.
- Add the pureed tomatoes and cook until the oil separates from the masala.
- Add the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well and cook for 5 minutes.
- Add the cooked chickpeas along with the cooking liquid to the pan. Stir to combine and simmer for 10 minutes.
- Add the chopped spinach and paneer cubes. Cook for an additional 5 minutes, allowing the spinach to wilt and the paneer to heat through.
- Sprinkle garam masala and garnish with fresh cilantro before serving.
- Serve the Spinach and Paneer Chana Masala with rice or naan. Enjoy!
The history of Pakistani Chana Masala dates back to the Mughal era, where it was a popular dish among the royals. This aromatic and flavorful dish has evolved over the years, with various regional variations. The addition of spinach and paneer brings a new dimension to this classic dish, adding a healthy and creamy element to the spicy chickpea curry. In Pakistan, renowned chefs like Chef Zakir and Chef Shireen Anwar have put their own spin on Chana Masala, incorporating local spices and cooking techniques. Restaurants in Lahore, Karachi, and Islamabad are known for serving authentic and delicious Chana Masala with a modern twist. For the best version of this dish, head to the streets of Lahore, where vendors skillfully prepare Chana Masala in large copper pots, infusing it with smoky flavors. The key to getting this dish right lies in the perfect blend of spices, including cumin, coriander, and garam masala, along with the freshness of spinach and the creaminess of paneer. Alternatively, some cooks prefer to add a handful of fresh spinach and cubes of paneer to the traditional Chana Masala, creating a wholesome and satisfying meal. This variation adds a pop of color and a nutritional boost to the dish, making it a favorite among vegetarians and health-conscious food enthusiasts.
45 min
4
380 calories
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