Palak Chole or Chana Palak is a delicious way to incorporate greens in your meal. This side has the goodness of spinach, chick peas, tomato puree – indeed one of the best palak recipes, it is! Here is how to make this sabzi at home.
Palak Chole Recipe | Chana Palak Recipe
Spinach is a good source of iron, vitamins and calcium and I try to incorporate it a lot in my diet. Palak Chole or Chickpea in a Spinach Curry is a delicious way to incorporate the green in your meal. The spinach is blanched and pureed and is blended with an onion and tomato gravy. However, the star ingredients of the recipe are chick peas and spinach. You can also add paneer, corn or even meat to this gravy. So, converting it into those quintessential vegetarian recipes or paneer recipe is not a bad idea at all!
In the recent days, I’ve also used this vegetable in preparing Spinach Rice, Spinach and Corn Cutlets, and even in Italian dishes such as Spinach and Mushroom Galette and Macaroni, Spinach and Cheese Muffins. However, Palak Chole has been a certain and clear hit in my home.
Essentially made on medium heat, this interesting recipe has a nice zing of green chillies, ginger garlic, coriander powder, garam masala and cumin seeds as well. Though can also make this a pressure cook recipe, the important thing is to let all the ingredients simmer really well witht the desired cups of water.
You could serve Palak Chole with Laccha Parathas, fluffy Puris or jeera rice. They taste delicious with any combination. Here’s how to quickly make Palak Chole:
Palak Chole or Chana Palak is a delicious way to incorporate greens in your meal. The spinach is blanched & pureed & is blended with an onion tomato gravy.
- 250 g Spinach Washed and chopped
- 1 pinch Baking soda
- 5 tbsp Oil
- 3-4 Dry red chilies
- 1 tsp Cumin seeds
- 1 cup Onion Finely copped
- 5-6 cloves Garlic
- 1 inch Ginger Chopped
- 1/2 cup Tomato Chopped
- 3 tsp Coriander powder
- 1/2 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- 3 cups Chole / Chickpeas Soaked overnight and boiled with salt
- Salt to taste
- 2 tbsp Lemon juice
- Fresh cream for garnishing
- Pick the leaves from the spinach bunch and discard the stems.
- Heat water in a big vessel and let it come to a boil.
- Add 2 tsp salt and baking soda and spinach leaves in the boiling water.
- Cook for 2 minutes.
- Drain the spinach and run under ice cold water.
- Blend in a blender to make a smooth paste.
- Keep aside.
- Heat oil in a heavy bottom pan.
- When the oil is hot, add cumin seeds and dry red chilies.
- Add garlic and fry for 10 seconds.
- Add onion and ginger and fry till onions are slightly browned.
Now add tomatoes and fry for a minute.
- Add coriander powder, red chili powder and garam masala powder.
- Add half cup water and fry for 3-4 minutes.
- Remove the pan from heat.
- Let it cool for 10 minutes.
- Blend the onion mixture in a blender to make a smooth paste.
- Keep the same pan on heat.
- Add the onion paste to the pan.
- Add the spinach puree and a cup of water.
- Cook for 2-3 minutes.
- Add the boiled chickpeas and salt to taste.
- Cook for another 2-3 minutes.
- Add lemon juice and mix well.
- Transfer in the serving bowl.
- Garnish with fresh cream.
- Serve hot with paratha, poori or rice.
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