Sookha Channa Masala

Here’s a quick fix one can’t go wrong with.

Traditionally, kaala channa is consumed during festive season with halwa and pooris, we quite enjoyed these today as a side with our lunch.

My dear friend Revati, a phenomenal cook and my go to sounding board for anything food related helped me out with this one. She is a food blogger who really knows her food! Do check her out on Instagram or WordPress.

Ingredients:
• Kaala channa
• Ginger & green chilli garlic paste
• Amchur powder (dry mango)
• Whole jeera
• Jeera powder
• Hing powder
• Dhaniya powder
• Rock salt
• Fresh coriander for garish

Method:
• Temper whole jeera in ghee or oil
• Add the ginger garlic green chilli paste
• Sauté a bit
• Add hing
• Add the cooked black channa
• Add Amchur, black salt, jeera powder and dhaniya powder
• Rock salt
• Add a tiny amount of water (if the channa is freshly boiled, then take the water from the boiled channa itself)
• Sauté until the water dries out
• Garnish with coriander

Notes: it’s okay to go a litte heavy handed on the dry masala powders, gives it that lovely grainy texture and packs in a punch!

Lockdown Saviour 2.0: Home Style Palak Paneer

Another lockdown recipe which doubles up for two meals if cooked in a sufficient quantity is Palak paneer.

One can pair it as a subzi with phulkas or mix it with rice turning it into a palak paneer rice dish. It’s easy to make and quite satiating.

Ingredients:

  • Paneer 300gms
  • Palak two medium sized bunches
  • Onions, 2
  • Tomatoes, 2
  • A tbsp. Of filtered groundnut or any cooking oil

For the masala:

  • Whole masalas:
  • Few cloves
  • Few peppercorns
  • A couple of small bay leaves (tejapatta)
  • Jeera
  • A few cardamom pods
  • A piece of cinnamon
  • Cashew, soaked – 6 to 7
  • Ginger, Garlic and Green chilli pounded to a coarse paste
  • Ground/powdered masalas:
  • Dhaniya powder
  • Amchur powder (dry mango powder)
  • Kasuri methi
  • Hing
  • Ground mustard powder (a tiny amount)
  • Salt to taste
  • Sugar to taste

Method:

  • Cut paneer into cubes and set it aside
  • Keep aside a large-ish piece to grate into the dish once done
  • Blanch the spinach and set it aside
  • Temper all the Dry whole masalas viz. Jeera, Bay leaves, cardamom etc. and then add the ginger, garlic and green chilli paste
  • Add the soaked cashews and sauté for a minute
  • Add the onions and tomatoes and sauté for a few more minutes
  • Add salt and sugar to taste
  • Add the powdered masalas viz. Dhaniya powder, hing, Amchur and sauté the mix until cooked and mushy, this should take a few more minutes
  • Set it aside
  • In a mixer pop in the cooked masala with the blanched spinach with some water and purée it
  • To a hot wok or kadhai transfer the puréed palak masala and add the cubes paneer
  • Check on the salt and sugar
  • Serve with diced onions and a wedge of lime
  • Enjoy with hot phulkas or rice