Palak Chole

by Tarla Dalal

Palak Chole, unusual combination of spinach and chole, spinach boosts the flavour and gives the chole gravy a creamy texture.

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Kabuli chana or chick peas are often served at “gurudwaras”. Simply prepared they are cooked in a blend of masalas and served with puris. This just shows that the tasty chana requires almost no effort as it can taste brilliant when combined with any other ingredients. Here the kabuli chana has been added to a spinach based gravy after being cooked to perfection by adding some baking powder.

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Palak Chole recipe - How to make Palak Chole

Tags

Soaking time: Overnight. Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 5108 hours 30 minutes 4Makes 4 servings
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Ingredients

1/2 cup kabuli chana (white chick peas)
salt to taste
4 cups spinach (palak) leaves
2 tbsp ghee
chopped garlic (lehsun)
2 tsp chopped green chillies
1/2 cup chopped tomatoes
2 tsp chopped ginger (adrak)
2 tbsp lemon juice
2 tsp punjabi garam masala
1 tsp coriander (dhania) powder
2 tbsp chopped coriander (dhania) for the garnish

Method

Clean, wash and soak the kabuli chana overnight.
Next day, wash again, drain, add 11/4 cups of water and salt and pressure cook for 4-5 whistles. Keep aside to cool.
Heat a vesselful of water and blanch the spinach leaves in it for 2-3 minutes.
Drain and blend in a mixer to a smooth paste. Keep aside.
Heat the ghee in a pan, add the garlic and green chillies and sauté till they turn golden brown.
Add the tomatoes and ginger and mix well.
Reduce the flame and cook until the ghee separates.
Add the kabuli chana along with the water and salt and cook for 3-4 minutes.
Add the spinach purée, lemon juice, punjabi garam masala and coriander powder and stir well.
Serve hot garnished with coriander.