Palak Chole (Spinach and Chikpea dish)

Wash and soak chickpeas in 4-5 cups water overnight.

Drain the chickpeas, add 3 cups of fresh water, and pressure-cook until done. Drain and refresh the chickpeas.

Remove stalks from the spinach, wash, and blanch in boiling water for 2 minutes. Drain, refresh, and blend to a puree.

Remove stems from the green chillies, wash them, and peel and wash the ginger and garlic. Grind these to a coarse paste using a little water.

Heat 2 tablespoons of ghee in a kadai, add 1 teaspoon of cumin seeds, and sauté until they change color.

Add the green chilli-ginger-garlic paste to the ghee and fry for 1 minute.

Add 1 cup of tomato puree, 1 teaspoon of red chilli powder, 1 teaspoon of garam masala powder, salt, and fry for a few minutes until the ghee leaves the masala.

Add the spinach puree and chickpeas to the mixture and stir gently. Serve hot.

Equipment Needed

Spice Level:

Dietary