Palak Chole पालक छोले
Ingredients
- 5 cups Spinach Chopped
- 1 cup Dried Chickpeas or 1 can of cooked chickpeas
- 1 Large tomato pureed
- 1-2 cups Water
Super Paste
- 1 Tomato Roughly chopped
- 1-2 Green chili
- 3-4 cloves Garlic
- ½ inch Ginger
First Spice
- 1 inch Cinnamon stick
- 3 Whole cloves
- 2 Green cardamon
- 1 Black cardamom
- 1 Bay leaf
Second Spice
- ½ tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric powder
- 1 tsp Garam Masala
Third Spice
- ¾ tsp Amchoor powder
Fourth
- 1 tsp Methi leaves
Instructions
Cooking chickpeas
- Skip if using canned. Soak the dried chickpeas overnight or for 7 to 8 hours.
- Drain and add with 3-4 cups of water in a pressure cooker. Sprinkle 1/4 tsp of salt.
- Pressure cooked until they are cooked completely.
Palak Chole
- Heat oil in a pan. Fry all the first spice until fragrant.
- Add the super paste. Saute until light brown.
- Add the tomato puree and second spice. Fry until oil leaves from the sides.
- Add the chopped spinach and salt. Saute for 5 minutes.
- Add the cooked chickpeas. Stir and add water.
- Add third spice. Smash some chickpeas with the back of the spoon to thicken the gravy.
- Add fourth spice and simmer for 2 minutes.
- DONE