Chole Palak

Ingredients
- Chole/ Chickpeas - 1 cup
- Palak/Spinach - 2 to 3 bunches which yield almost 11/2 cup paste after boiling
- Onion - 2 medium Paste
- Garlic Paste - 1 teaspoon
- Green Chilli Paste - 1 teaspoon
- Lime Juice - 1 teaspoon
- Coriander Powder - 1 teaspoon
- Cumin Powder - 1 teaspoon
- Refined Oil - 3 tablespoon
- Cinnamon Stick - 1 inch
- Salt
Instructions
- Soak the chickpeas for 4 to 5 hours. You can soak overnight too.
- Later drain the water and pressure cook the chickpeas for 3 to 4 whistles so that they are soft but at the same time retain their shape.
- Choose the clean leaves from palak/spinack bunches and blanch them for few minutes.
- Drain the water and make a smooth green puree.
- Now heat oil in a pan and add a cinnamon stick into it.
- After that add onion and garlic paste into the oil and cook well.
- Once the raw smell of onion is gone add palak/spinach puree and green chilli paste.
- Keep on stirring it under low to medium flame.
- Once the palak is well cooked, add coriander powder, cumin powder and salt according to the taste.
- Mix all the spices and now add the boiled chickpeas into the gravy.
- Now add 1/2 cup of water and allow the curry to boil for 3 to 4 minutes.
- Finally add lime juice and switch off the gas.
- Serve hot chole palak with any Indian bread or rice.
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