Chole Palak or Chickpeas and spinach is a great combination and a healthy, protein rich, vegan dish. Chickpeas immersed in a mildly spiced spinach gravy, this dish can be served with roti, naan puri or rice. Enjoy this easy and yummy recipe any day of the week.
1 Bunch (100 gm) (about 3 cups)
1 Cup (16 tbs) (about 1 can)
1 Tablespoon, grated
1 Medium, finely chopped
1 Teaspoon (sauf)
Red chili powder
1 Teaspoon, crushed
1 Teaspoon (or to taste)
1. Soak chole/chickpeas overnight in enough water (if not using canned)
2. Wash the spinach leaves and then blanch in a little boiling water for 3-4 minutes.
3. After spinach leaves are cooked and cooled down, add to a blender jar along with green chilli. Grind to a smooth paste.
4. Cook soaked chole in a pressure cooker, adding some more water to them. Cook for about 7 to 8 whistles.
5. Heat the oil in a skillet, add bay leaf, fennel seeds and green cardamom to hot oil. Cook for 1 minute.
6. Then add finely chopped onion and saute until onion is golden brown and soft.
7. After onion is cooked, add garlic paste, and cook for a minute.
8. Add garam masala, red chilli powder, coriander powder, cumin powder and saute for another 2 minutes to release the flavors of the spices.
9. Tip the boiled chickpeas/canned chickpeas into the onion masala mixture, mix well.
10. Then add the spinach puree and stir.
11. Finally stir in kasoori methi and salt to taste. Reduce the heat and simmer for 10 minutes.
12. Serve the Chole Palak with roti, chapati, naan or over rice.