Spinach chhole
Cooking Instructions
- 1
Wash and soak the chana overnight. Next day pressure cook it with pink salt. Cook on high flame till the first whistle, then simmer it for at least 10 minutes
- 2
Boil 1/4 cup water in a big pan with haldi. Add the palak and simmer for 2 minutes. Grind it to a fine paste after cooling.
- 3
Grind or finely chop onions with green chillies, ginger and garlic. Grind the tomatoes and red chilli and keep aside.
- 4
Heat 2 tbsp oil in a big pan. Add shahjeera, when it splutters add onions paste. Once onions turn translucent add the tomatoes, 1tsp sugar and add salt according to taste. Simmer it closed for 10 minutes.
- 5
Add the palak paste, dhania powder, jeera powder, amchur powder, garam masala powder. Add water till you get your required consistency. Bring it to a boil and then simmer it for 6-8 minutes.
- 6
Crush the Kasuri methi with your hands and add it on top. Add kitchen king masala and mix well. Simmer for 2 minutes more.
- 7
Garnish with fresh dhania leaves and serve. You can add a drizzle of cream before serving.
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