Creamy Palak Chana Saag Hotel Style 😍 At Home

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Recipe:--
Hotel Style Palak Chana Saag
(Spinach & Bengal Gram Curry – Restaurant Style)
Ingredients:
For boiling chana (black chana or white chana)
• Chana – 1 cup (overnight soaked)
• Water – 3 cups
• Salt – ½ tsp
• Turmeric – ¼ tsp
For palak purée
• Palak (spinach) – 250 g
• Green chillies – 2
• Garlic – 4–5 cloves
• Cinnamom (Dalchini)- 1 pc
• Bay Leaf- 1 No
• Cold water (for blanching)
For masala base
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Cumin – 1 tsp
• Bay leaf – 1
• Onion (finely chopped) – 1 medium
• Ginger-garlic paste – 1 tsp
• Tomato – 2 Nos ( to make purée)
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Turmeric – ¼ tsp
• Kashmiri red chilli powder – 1 tsp
• Garam masala – ½ tsp
• Kasuri methi – 1 tsp (crushed)
• Fresh cream – 1–2 tbsp (hotel style richness)
• Butter- 100 gm
• Salt – to taste
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Steps to Make (Hotel Style Method)
1 Boil the Chana
1. In a pressure cooker, add soaked chana, water, salt, mace (javiri) and cinnamon (dalchini).
2. Cook for 5–6 whistles on medium flame until soft.
3. Strain and keep aside. (Reserve ½ cup boiled water for gravy.)
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2 Prepare Palak Purée (Hotel Green Colour)
1. Boil water in a kadai. Add palak and green chillies, cook only 1–1.5 minutes.
2. Remove and immediately put into ice-cold water (this gives hotel-style green colour).
3. Blend with garlic cloves, green chilli and ginger into a smooth, bright green paste.
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3 Make the Gravy Base
1. Heat oil + ghee. Add cumin, star anise and bay leaf.
2. Add chopped onions and cook till golden brown (hotel style taste).
3. Add ginger-garlic paste; sauté 30 seconds.
4. Add tomato purée and cook till oil separates.
5. Add all dry spices:
o Coriander powder
o Cumin powder
o Haldi
o Kashmiri chilli
→ Cook 1–2 minutes.
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4 Assemble the Saag
1. Add boiled chana and mix well with masala.
2. Add ½ cup of the boiled chana water + ½ cup normal water.
3. Simmer 5 minutes.
4. Add palak purée and cook on low flame for 6–7 minutes.
5. Add cashew nut paste, garam masala + kasuri methi+ coriander leaves.
6. Finish with 1–2 tbsp fresh cream for hotel-style richness.