Palak chole recipe

                                                                                   PALAK CHOLE

 Benefits of Palak/ Spinach

• Good Source of Iron :
• Great Source of Insoluble Fiber : …
• Good for Eyes : …
• Anti Inflammatory : …
• Aids in Weight Loss : …
• Rich in Vitamin C : …
• Rich in Vitamin A :

INGREDIENTS

• Palak puree – 1 cup [ THICK ]
• Boiled kabuli chana / chickpeas – 1 cup
• Finely chopped onion – 1
• Tomato puree – 1/2 cup
• Oil + ghee – 1 tbsp
• Chilli pwdr – 1 tsp or as per taste
• Turmeric pwdr – ¼ tsp
• Coriander pwdr – 2 tsp
• Garam masala pwdr – 1/2 tsp OR kitchen king masala – 1 tsp
• Ginger garlic paste – 2 tsp
• Kasoori methi pwdr – ¼ tsp optional
• Fresh cream to garnish
• Salt as per taste

PREPARATION.

1. Boil the palak for 4 minutes and blend it into a puree .[ Dont add much water it has to be thick ]
2. Grind the tomato into puree.
3. Pressure cook the soaked chickpeas till soft .

METHOD

Heat oil + ghee in a pan.

Add cumin seeds and allow it to crackle.

Add onions and fry till light brown.

Add ginger garlic paste and fry till raw smell leaves.

Add tomato pure and fry till oil separates.

Add chilli pwdr + garam masala pwdr + turmeric + coriander pwdr and fry till raw smell leaves.

Add palak puree , mix well and saute for 2 minutes .

Add cooked chole + ½ cup water  and mix well.

Cook for 2 minutes

Finally add kasoori methi pwdr and stir.

Off the flame and transfer into a serving bowl.

NOTES

1. You can also add cashew nut paste.
2. You can garnish with fresh cream.
3. You can also add few whole garam masala with jeera .
4. Instead of blending the spinach you can chop it finely.
5. Prepare it when you want it to be served as on reheating the taste changes.
6. Adjust ingredients as per your taste.

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