Chickpeas With Spinach - Palak Chole

Palak Chole

This recipe is from Master Chef Sanjeev Kapoor

Ingredients

Chickpeas (kabuli chana) 1 cup

Spinach 2 bunches

Green chillies 3–4

Ginger 1 inch piece

Garlic 4-5 cloves

Ghee(clarified butter) 2 Tbsps.

Cumin seeds 1 tsp.

Tomato puree 1 cup

Red chilli powder 1 tsp.

Garam masala powder 1 tsp.

Salt to taste

Method of Preparation

1. Wash and soak chickpeas in four to five cups of water for five to six hours. Drain, add three cups of fresh water and pressure-cook till done. Drain and refresh.

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

3. Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the three to a coarse paste using a little water.

4. Heat ghee in a kadai, add cumin seed and sauté till it changes colour. Add green chilli-ginger-garlic paste and fry for a minute.

5. Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the masala.

6. Add spinach puree and chickpeas and stir gently. Cover and allow to simmer on low heat for five to six minutes.

7. Serve hot.