Chole Palak is a marvellous combination of chickpeas in spicy spinach gravy. Chole Palak is a healthy, protein-rich dish combining the goodness of the greens (palak) and proteins of the chickpeas. Chickpeas, also known as garbanzo beans and kabuli chana, is immersed in spicy spinach gravy. In this recipe, you can used tinned chickpeas also.
This is a very tasty vegetarian side dish which can be served with rice, pooris, rotis etc.
Time to get started…..
Ingredients
- 1/2 cup kabuli chana (white chick peas)
- 4 cups Spinach leaves (palak)
- 2 tbsp. ghee
- 2 tsps. chopped garlic
- 1/2 cup chopped tomatoes
- 2 tsps. chopped ginger
- Salt to taste
- 2 tsps. chopped green chillies
- 1 tsp. coriander powder
- 2 tsps. garam masala
- 1 tbsp. lemon juice
- 2 tbsps. chopped coriander, for garnishing
Method
- Clean, wash and soak the chickpeas overnight.
- Next day, wash chickpeas again, drain, add 1 ¼ cups of water and salt. Pressure cook the chickpeas for 4-5 whistles. Keep aside to cool.
- Blanch the spinach leaves in little water for 2-3 minutes.
- Drain and blend the blanched spinach leaves in a mixer to a smooth paste. Keep aside.
- Heat the ghee in a pan, add the garlic, ginger and green chillies and sauté till they turn golden brown.
- Add the tomatoes and mix well.
- Reduce the flame and cook until the ghee separates.
- Add the chickpeas along with the water and salt and cook for 3-4 minutes.
- Next add the spinach purée, lemon juice, garam masala and coriander powder and stir well.
- Serve hot garnished with coriander leaves.
