Here is a recipe for a mouthwatering Palak Chole, which when topped with some grated cheese goes very well with rotis or a Jeera Rice (click here).
Serves: A Family of Four
Prep. Time: 20 Mins.
Cooking Time: 55 to 60 Mins
[ Standard Measure: 1 cup = 250 ml ]
- Chole [Chickpeas] – 1 cup
- Palak Leaves [Spinach] (washed) – a big bunch (+/- 250 gms cleaned)
- Onion (finely chopped) – 2 medium
- Tomato (finely chopped) – 1 large
- Green Chillies (finely chopped) – 2
- Ginger (coarsely crushed) – ½ inch
- Garlic (coarsely crushed) – 8 to 10 cloves
- Lime – ½
- Turmeric Powder – ¼ + ¼ tsp.
- Chilly Powder – ¼ tsp.
- Corriander Powder – 1 ½ tsp.
- Chana / Chole Masala Powder – 1 ½ tsp.
- Garam Masala Powder – a pinch
- Cumin Seeds – ¼ tsp.
- Cinnamon – ½ inch
- Cloves – 4
- Bay Leaves – 2
- Milk Cream – ¼ cup
- Butter – 1 tbsp.
- Cheese (grated) – as needed
- Oil – 4 tbsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Wash and soak the chana overnight. Use sufficient water.
Step 2: The next day take a pressure cooker / pan and add 2 cups water. Let the water come to a boil and then add the chick peas. Add 1 tsp. salt and put on the lid of the cooker. Pressure cook on high heat till the 1st whistle. Then switch to low heat and cook for another 2 whistles. Switch off the heat. Let the pressure release naturally and then check if the peas are done.
Step 3: Blanch the palak leaves in boiling water for 5 minutes (click here for reference) and then transfer the leaves to a vessel with ice cold water. When cooled, make a puree of the leaves and keep aside.
Step 3: Heat 4 tbsp. oil in a pan and add the cumin seeds, bay leaves, cinnamon and cloves and sauté for a few seconds on medium heat.
Step 4: Next add the chopped onion and sauté till the onions turn light golden.
Step 5: Add the crushed ginger and garlic and sauté for a few seconds. Add the green chillies, corriander powder, chilly powder and chana/chole masala powder, ½ tsp. salt and sauté for 30 seconds on low heat. Add 2 tbsp. water and saute for another 2 minutes on low heat.
Step 6: Now add the chopped tomato and and sauté till it turns soft.
Step 7: Add the chole and 2 cups of its broth (the liquid it was cooked in) and cook on medium heat for 10 minutes till the gravy thickens.
Step 8: Add the palak puree and mix. Check for salt and add if required. Cover and cook for another 8 to 10 minutes on low heat.
Step 9: Now switch off the heat and add the milk cream and mix. Sprinkle a pinch of garam masala powder, butter and the juice of ½ lime and mix. Garnish with grated cheese and serve hot.
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