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Chole Palak

Posted By : IamFresh

7 Feb, 2022 4:50 PM

Cooking Time : 30 Minute

Ingredients
 

  • 2 cup chole or white chana or chickpea (boiled or canned)
  • 150 gm Spinach (palak) (cleaned and washed)
  • ¾ tsp Ginger (juliennes)
  • ½ cup Onion (finely chopped)
  • ¾ cup Tomatoes (finely chopped)
  • 1 teaspoon garlic paste
  • ¾ tsp Green chili paste
  • 1 teaspoon Ginger paste
  • ¾ tsp Red Chili Powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • ¾ tsp Cumin Powder
  • 1 teaspoon garam masala powder
  • 3 tablespoons oil
  • Salt to taste
  • Enough water and a pinch of soda to blanch spinach
  • whole spices:
  • 6-8 black peppercorns
  • 1 teaspoon cumin seeds
  • 2-inch stick cinnamon
  • 1-2 bay leaves
  • to temper chole palak curry:
  • 1 teaspoon Cumin seeds
  • 3-4 Red chili (whole)
  • 1 tsp Garlic (sliced)
  • a pinch of hing
  • 2 tablespoons Oil
     

Instructions

To make spinach puree:

  • In a large pan or vessel, boil enough water. Then, add soda and spinach.  Allow the spinach to blanch in the water for 2-3 minutes.

  • Take the blanched spinach out and immediately put them in ice-cold water for a couple of minutes

  • Put the blanched spinach into a blender

  • Blend the spinach to a smooth puree

To make chole palak curry:

  • Firstly, heat oil in a pan or kadhai

  • Once the oil heats up, add cumin seeds, cinnamon, black peppercorns, and bay leaves, fry for a few seconds until aromatic.

  • Then, add ginger paste, garlic paste, and green chili paste and fry until the raw smell goes off

  • Now, add red chili powder, coriander powder, and turmeric powder, stir until mixed well

  • Then add salt and tomatoes and mix. Cook on high until tomatoes get soft.

  • Once the tomato masala base is ready, add boiled chickpeas and mix well.

  • Then add, water, garam masala powder, cumin powder, and ginger juliennes, mix and bring it to a boil.

  • Cover and cook for 5 minutes until spices are mixed and done well

  • Then, add pureed spinach, mix and cook for another 5 minutes. Adjust the consistency of the gravy as per your need.

For chana palak curry tadka:

  • Heat oil in a pan, add cumin seeds and fry for a few seconds until aromatic

  • Then, add garlic and fry until just golden

  • Add red chilies and fry for another few seconds taking care not to burn garlic and chilies. Then, add a pinch of hing and immediately take it off the heat

  • Pour the tadka over cholae palak curry and serve.