Palak Chole Recipe | पालक छोले | Chef Sanjyot Keer

Wash the white chickpea and soak into water for at least 5 hours or overnight, drain the excess water and cook it in a cooker with garlic cloves, whole spices, black tea concoction and salt to taste. Add water and cover 2 inches above the chole.

Stir and pressure cook on medium flame for 3-4 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir. Keep aside for later use.

Blanch the entire bunch of spinach for 2 minutes. Dip into ice cold water immediately.

In a blending jar add the blanched spinach, fresh coriander and green chillies, grind into a fine paste.

Heat ghee in a wok or kadhai, add jeera and dry whole red chilli, sauté for 30 seconds add hing, onions and sauté until translucent.

Add ginger garlic paste and sauté for a minute, add powdered spices and sauté for a minute.

Add tomatoes and salt to taste and cook until they are mushy, add the boiled chole cooked with spices and black tea concoction. Add the spinach puree and cook until 4-5 minutes.

Add garam masala and lemon juice, mix well and serve hot with paratha or roti of your choice.

Equipment Needed

Spice Level:

Dietary