Channa/Chicken aur Palak

Serves: 6

(From the book Classic Indian Cuisine - by Rosemary Moon)


Black channa (boiled), or Chicken - 1/2 lb
4 tbsps cooking oil
2 onions, finely chopped
1 inch piece of fresh root ginger, peeled and grated
2-3 cloves garlic, peeled and crushed

Curry Paste
1 tsp ground turmeric
1 tsp ground fennel
1 tsp ground coriander
½ tsp chilli powder
3 tbsps water

1 ½ tsps salt
1/3 cup warm water
1 tbsp ghee or sweet butter
1-2 cloves garlic, peeled and chopped
6-8 curry leaves
½ tsp cumin seeds
½ tsp fennel seeds
1-2 dried red chillies, chopped
1 pound fresh spinach
4 tbsps plain yogurt
½ tsp garam masala

If using chicken, marinate with 'Curry Paste' and yogurt and keep aside for 10 minutes.

Heat oil and fry onions, ginger, garlic.
If using channa, mix the curry ingredients, add to onion mixture and stir fry for 4-5 minutes. Add channa and stir fry for a few more minutes.
If using chicken, add to onion mixture and stir fry until both sides are cooked and start to brown.
Add 1 teaspoon salt and water and bring to boil. Cover the pan and simmer for 15 minutes.
Melt ghee or butter in separate pan, add garlic and curry leaves, cumin, fennel and red chillies and stir. Wash spinach add and add remaining salt, stir fry.
Mix channa and spinach together, bring to boil. Cover and simmer for 20 minutes.