Palak Chole
Palak Chole is a Spinach and Chickpea curry. The spinach is pureed and added to the chickpeas and other ingredients and makes for a very delicious side dish.
Ingredients
- 1 15 oz chickpeas canned, drained and rinsed
- 3 cups chopped spinach , fresh or frozen
- 15 oz diced tomatoes
- 1.5 cups water , more or less to desired consistency
- 1 large white onion , diced
- 1 teaspoon garlic paste
- 1/2 inch fresh ginger , peeled and sliced
- 3 tablespoon oil
- 2 teaspoons garam masala powder
- 1/2 teaspoon cumin powder
- 1 tsp coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red pepper , add more or less to taste
- 0.5 tsp salt , more or less to taste
- 0.25 tsp ground pepper , more or less to taste
Instructions
- In a saucepan over medium heat, add the onions and oil. Cook until the onions are transparent and begin to soften, about 3 minutes. Do not brown the onions.
- In a blender, prepare the ginger and garlic into a paste.
- Next add the tomatoes and all the spices and cook until the spices become fragrant.
- Now add the chickpeas and season with salt and ground pepper, to taste. Saute for 4-5 minutes. Add 1-1/2 to 2 cups water to simmer.
- Into a blender, add the chopped spinach and about 1/2 cup of the chickpeas from the sauce pan - being careful as they are hot.
- Puree this to your desired consistency and then add it into the pot to simmer. The gravy will thicken and become smooth.
- Serve with rotis, naan or steamed rice.
Notes
If you plan to serve this as a side, use less water than is suggested for the curry version which results in a much thicker dish.