How to Make Palak Chole Recipe

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Prep Time 35 Minutes

Cooking Time 35 Minutes

Servings 2-3

Rating

Chickpea( Chole) and spinach is an incredible combination. Palak Chole is a healthy, protein-rich dish. As chickpea is a great source of protein and spinach is a storehouse of iron. You can relish this dish with any Indian flat bread for lunch or dinner. Follow this recipe.

Ingredients

1/2 cupkabuli chana (white chickpeas)
saltto taste
4 cupsspinach (palak) leaves
2 tbspghee
choppedgarlic (lehsun)
2 tspchopped green chilies
1/2 cupchopped tomatoes
2 tspchopped ginger (adrak)
2 tbsplemon juice
2 tspPunjabi garam masala(for the see the notes below)
1 tspcoriander (dhania) powder
2 tbspchopped coriander (dhania) for the garnish

Directions

Clean, wash and soak the kabuli chana overnight and next day, wash again, drain, add 11/4 cups of water and salt and pressure cook for 30 min and keep it aside to cool.
Heat a vessel full of water and blanch the spinach leaves in the water for 2-3 minutes.
Drain and blend in a mixer to a smooth paste and keep it aside.
Heat ghee in a pan, add garlic and green chilies and saute till they turn golden brown.
Add tomatoes and ginger and mix it well.
Reduce the flame and cook until the ghee separates.
Add kabuli chana along with the water and salt and cook for 3-4 minutes.
Add the spinach puree, lemon juice, Punjabi garam masala and coriander powder and stir it well.
Garnish with coriander and serve hot.

Notes

For Punjabi garam masala

Dry roast cumin seeds, cardamoms, caraway seeds, black peppercorns, coriander, fennel seeds, cinnamon, bay leaves, and nutmeg in a broad non-stick pan for 2 to 3 minutes and stir occasionally and keep it aside to cool.
Grind this dry roasted mixture in a mixer into a smooth fine powder.
Transfer the powder into a bowl, add ginger powder and mix it well.
Sieve the powder well and discard the leftover coarse powder and store in an air-tight container and use whenever needed.

Check More Chole Recipes

Meghna Nath