palak chole – spinach with chickpeas

palak chole is another chole or chickpea recipe, which is liked my many. this palak chole or spinach with chickpeas is made in north indian style. the chickpeas are cooked till soft and then added to a mixture of sauted spinach in an onion-tomato base with herbs & spices. the recipe is like the north indian chole/chickpea curry and just has the addition of spinach. basically an onion and tomato pastes sauted with spices to which the spinach and then the chickpeas are added. the palak chole recipe can be made with regular spinach or baby spinach. instead of using dried chickpeas, which require cooking, canned chickpeas can also be used. this is a healthy dish obviously due to the combination of spinach and chickpeas. together with rotis or rice it becomes a complete meal. another recipe which is similar to this is methi chole. you can serve palak chole with roti, naan, steamed rice or jeera rice. if you are looking for similar recipes then do check punjabi chole masala, south indian chana masala, palak paneer, palak dal and amritsari chole. palak chole recipe Author: dassana Recipe type: side Cuisine: punjabi, indian Serves: 4 4.5 or 5 cups chopped spinach or palak 1 cup dried white chickpeas or chole or kabuli chana 1 large tomato, pureed 1.5 to 2 cups water 3 to 4 tbsp oil ¾ tsp pomegranate seed, dry roasted and crushed or ½ to ¾ tsp dry mango powder 1 tsp kasuri methi, crushed salt as required 1 large onion 1 or 2 green chilies 3-4 garlic ½ inch ginger (optional) 1 inch cinnamon 3 cloves 2 green cardamom 1 black cardamom 1 small bay leaf ½ tsp cumin powder 1 tsp coriander powder ½ tsp red chili powder ¼ tsp turmeric powder ¾ tsp punjabi garam masala powder or chana masala soak the dried white chana/chole overnight or for 7-8 hours. drain pressure cook the chole in 3 to 4 cups water till they are cooked completely. you can also cook the chole in a pot. meanwhile, prepare the onion paste with green chilies, ginger and garlic. also prepare the tomato puree. rinse and chop the spinach/palak leaves drain the chole and keep aside. heat oil. fry all whole spices till fragrant. add the onion paste. fry till light brown. add the tomato and all the spice powders mentioned in the above list. fry till oil leaves the sides of the masala and the masala is well browned. now add the chopped palak and salt. stir and saute for 4-5 minutes. add the cooked chole and stir. pour 1.5 to 2 cups water. add crushed pomegranate seeds powder or dry mango powder and salt. also mash a few chole with the back of the spoon. simmer till the gravy thickens and becomes smooth. lastly add crushed kasuri methi and simmer for 1-2 minutes. serve palak chole hot with rotis, naan or steamed rice or jeera rice and onion-lemon salad 3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/w-yrvbUMd2c/

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