Chole Palak
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Chole Palak / Chickpeas in Spinach Gravy/Garbanzo Beans in Spinach Gravy is a healthy and nutritious side dish. Normally, we prepare chole masala which is quite common. Chole palak is unique where you are including green leafy vegetable in your curry and your family members are going to love the taste of it. You can pair chole palak with any kind of Indian bread or rice.
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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
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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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Amrita Roy
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