Palak Chole I Restaurant style Chickpea Butter Masala

Soak the white gram (chickpeas) in water overnight or for a few hours.

In a pot, heat oil and add cumin seeds, allowing them to splutter.

Add a pinch of asafoetida, followed by chopped onion. Sauté until the onion is translucent.

Stir in crushed garlic, crushed ginger, and crushed green chili. Cook for a minute until fragrant.

Add the tomato puree and cook until the oil separates from the mixture.

Mix in the soaked white gram (chickpeas) along with water as required. Season with salt, turmeric powder, coriander powder, Kashmiri red chili powder, and garam masala.

Add the spinach and kasuri methi, and mix well. Cook until the spinach wilts and the chickpeas are tender.

Adjust seasoning to taste and garnish with chili oil and butter before serving.

Spice Level:

Dietary