Palak chhole

Name: Palak chhole
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Chhole; bunch Palak big; 1/2 tsp Cumin seeds; 1 Onion big chopped finely; 1 inch Ginger chopped; 4 pods Garlic; 2 Tomato no chopped; 2 Green chilli chopped; 1 Tejpatta; 1 black cardamom; 2 Dried red chilli; 1/4 tsp Turmeric powder; 1 tsp Red chilli powder; 1 tsp Chhole powder; 1 tsp Coriander powder; 1 tsp Cumin powder; 1 tsp Amchur powder; 2 tsp Oil; Salt as per taste

Shashwatee Swagatica @cook_9283061

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Shashwatee Swagatica @cook_9283061

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Ingredients

30min

4 servings

1 cupChhole
bunchPalak big
1/2 tspCumin seeds
1Onion big chopped finely
1 inchGinger chopped
4 podsGarlic
2Tomato no chopped
2Green chilli chopped
1Tejpatta
1black cardamom
2Dried red chilli
1/4 tspTurmeric powder
1 tspRed chilli powder
1 tspChhole powder
1 tspCoriander powder
1 tspCumin powder
1 tspAmchur powder
2 tspOil
Salt as per taste

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Steps

30min

1

Boil chhole with salt and enough water in a pressure cooker.
2

Blanch palak. Cool. Strain and grind to a paste. Keep the strained water. Can use in gravy.
3

Heat oil, add onion, ginger, garlic, green chilli, fry till tender. Add tomatoes. Cook till tomatoes become mushy. Switch off.
cool and make a paste.
4

Heat a kadai.
Add oil. When oil becomes hot add cumin seeds, tejpatta, black Cardamom (big elaichi), dried red chilli.
5

Next add the onion onion tomato masala. Cook few minutes.
6

Add all the dry masalas.
Turmeric, chilli, chhole, coriander, cumin, amchur, salt.
cook till oil separates.
7

Add palak puree. Mix and cook two more mins.
8

Add boiled chhole and mix well.
9

After few mins add water as per your gravy consistency (can use the boiled spinach water).
10

Adjust the seasoning.
11

Cook covered 5more mins.
12

Switch off. Serve with rice, Roti or paratha.