Chana Makhani
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5 from 3 votes

Chana Makhani with Greens

Prep Time20 mins
Total Time20 mins
Course: Curry
Cuisine: Indian
Servings: 8 servings
Calories: 167kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 1 cup green or regular chickpeas. Soak overnight and cook until tender. You can also substitute with canned chickpeas.
  • 3 cups of frozen spinach. Place the greens in a microwave-safe bowl, add a couple of tablespoons of water, and microwave for five minutes. Set aside.
  • 2 teaspoons oil
  • 1 medium onion, chopped
  • 2 bay leaves
  • 4 cloves garlic, sliced
  • 1- inch knob of ginger, julienned
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 2 tsp garam masala
  • 1/4 tsp turmeric
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 2 green chillies, chopped
  • 1/2 cup cashews, soaked in water for 30 minutes, then blended into a smooth paste with 1/2 cup water
  • Juice of 1 lemon

Instructions

  • Heat the oil.
  • Add the mustard seeds and fennel seeds. When the mustard sputters, add the ginger and garlic, saute for a few seconds, then add the onions and the bay leaves.
  • Add a generous pinch of salt and saute on a medium-low flame until the onion turns translucent.
  • Add the cumin powder, coriander powder, garam masala, green chillies, and turmeric. Stir well.
  • Add the cooked greens. mix well, and bring to a simmer. Lower the heat and cook for five minutes. Let it cool a little and then transfer to a blender and blend into a smooth paste. Be very careful handling the hot mixture. If you have an immersion blender, this is good time to break it out.
  • Add the greens paste back to the pan with the cooked chickpeas. Turn on the heat and bring the mixture to a boil. Add water if it's too dry. Add the cashew cream, the lemon juice, and salt to taste.
  • Serve hot with rice or phulkas.

Nutrition

Calories: 167kcal | Protein: 6.9g | Fiber: 5.6g