Tuesday, February 9, 2010

Palak Channa

Olive oil
1 Anaheim pepper, seeded and ribbed
1 Lb fresh spinach
4 cloves garlic
1 1/2 in piece fresh ginger, peeled
1 large onion
1 can tomatoes, drained in a colander to make sure all liquid is removed, puree
3/4 c. plain yogurt, greek yogurt, or sour cream (or coconut milk UPDATE: Which after trying, I prefer)
1/2 tsp. garam masala
1/4 tsp. chili powder
1 1/2 tsp. coriander
1 1/2 tsp. cumin
1 tsp. turmeric
2 tsp. paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 cans garbanzo beans, drained
splash lemon juice

Saute spinach in olive oil until dark and wilted. Set aside. Combine garlic and ginger in a food processor until just before they form a paste. Add onion and pepper until both are chopped pretty fine. Cook until onion is translucent and mixture is fragrant. Add tomato and spices. Cook, stirring, until all are mixed in, simmer 5 minutes. Whisk in yogurt.

Puree spinach. Add to tomato mixture. Stir in garbanzo beans and simmer an additional 10 minutes. Add the splash of lemon juice. Serve over Basmati rice

While I am on the subject of "palak" or spinach this recipe from 101cookbooks for palak daal looks well worth checking out

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