PALAK CHOLE/ PALAK-CHOLE CURRY/ AN AMAZING COMBINATION OF SPINACH AND CHICKPEAS

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PALAK CHOLE/ PALAK-CHOLE CURRY/ AN AMAZING COMBINATION OF SPINACH AND CHICKPEAS

Another wonderful dish(sabzi/curry) with both of our favorite ingredients. Spinach and chickpea curries are cooked separately most of the time at my home. Both ingredients make different yummy dishes like chana masala and palak paneer etc. But thanks to my willingness to combine both as one curry dish and this one didn’t disappoint a bit to all of us. This palak-chole (spinach-chickpeas curry)was more than a win-win!

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The palak-chole dish is inspired by a well-known food outlet ‘Gol Hatti’ at Chandni Chowk bazaar in Old Delhi. This dhaba is famous for its specialty the PALAK-CHOLE.  This tasty sabzi is served on the cooked rice layer with pickles,  onions, and lemon wedges on top.  Precooked bhaturas are served with this unique curry. Whenever we visit Chandni Chowk, which is  a food heaven of Delhi, this dish is always on the top of our wish list

To make this dish, the soaked chole(chickpeas) are boiled separately.  Spinach(palak) is blanched and pureed. A tadka(tempering) is prepared with some aromatics and spices. Then both boiled ingredients are added to the tadka. This particular dish has 2-3 separate processes to make the amazing PALAK-CHOLE dish. Let’s have a look at the step-by-step recipe for this tasty PALAK-CHOLE. There are a few preparations to be done beforehand. These preparations are mentioned in the recipe with images

Prep Time  – 6 hrs (prep time includes soaking of chana(chickpea)
Cook Time – 40 minutes
Course  – Main
Cuisine  – North Indian (Delhi, Punjab, etc.)
Serves – 4-5
Author  – Bharti Dhawan

• INGREDIENTS  REQUIRED

• Kabuli chana/white chana – 1 cup(200 gms)
• Spinach (palak) – 400 gms (1 medium bunch)
• Onions – 1 large or 2 medium
• Tomatoes  – 2 large or 3 medium
• Ginger – 2-inch piece
• Garlic – 5-6 cloves
• Green chilies – 2 nos.
• Thick curd/yogurt  – 3-4 tbsp (beaten)
• Oil or ghee or butter  – 2 tbsp
• Water – Sufficient enough for Rinsing chana+soaking chana+boiling chana+washing spinach +blanching spinach

• WHOLE AND POWDERED SPICES

• Bay leaf/tez patta – 1 no
• Black cardamom/badi elaichi  – 1 no
• Green cardamom/choti elaichi  – 2-3 nos
• Cloves/loung – 2-3 nos
• Whole pepper/kali mirch – 2-3 nos
• Cumin (jeera)
• Whole red chilly (sabut Lal mirch) – 1 no
• Salt – 2-3 tsp
• Coriander (dhania)powder  – 2 tsp
• Red chilly powder  – 1 tsp
• Chana masala – 1 tsp
• Turmeric (haldi)powder  – 1 tsp
• Hing (asafoetida )powder  – 1 tsp

PREPARATIONS TO BE DONE
1 – Soak chana overnight in sufficient water. When swollen, boil in a pressure cooker  with 3 cups of water, salt, and chana masala till 5-6 whistles or until chana is cooked to perfection

2 – Wash the spinach well to avoid the dirt and blanch for 1 minute in 2 cups of water. Immediately drain the water and blend to fine purée

3 – Chopp finely onions, tomatoes, ginger, garlic, and green chilies. Keep aside


4 – Dry roast kasuri methi on a hot tawa for a few seconds. Immediately remove it and allow it to cool. When cooled crush between palms. Keep aside

HOW TO MAKE PALAK CHOLE

1- Firstly,  add ghee to a kadai.  When the ghee is melted, add all the whole spices.  Roast them for a minute

2- Next, add chopped onions. Roast the onions for a minute

3- Now add chopped ginger-chilly-garlic and saute

4- Next, add all the powdered spices and bhunow (roast) for a second. Avoid burning them

5- Time to add chopped tomatoes. Cover the pan and cook tomatoes until they become soft leave ghee from the sides

6- Next, add beaten dahi and stir continuously to prevent dahi from splitting. Combine the curd nicely so that it is incorporated well with onion-tomato masala

7- Now add spinach (palak) puree and combine everything.

8- when the spinach is combined with the masala nicely, time to add boiled chole.

9- Give a good mix to both chole and palak

10- Give the palak chole curry a few boils until the curry thickens and oil is seen on the side of the kadai

11- Finally, add whole green chilly and kasuri methi for a good aroma and flavors.

12- Tasty palak-chole curry is ready.  Serve it with JEERA RICE  or LACHHA PARANTHA.  Garnish the curry with ginger Juliane, lemon wedges, and green chilies

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