Cholé Palak, served with sliced cucumbers and tomatoes, onions and lime.
Ingredients
1 1/2 cups dry chickpeas-cholé.
3 cups Chopped spinach-palak.
1/2 cup finely diced onions-pyaaz.
4 bay leaves-tej patta.
1 tb.sp. cummin seeds-jeera.
4-5 cloves finely Chopped Garlic, about 1 tb.sp.-lasun.
1/2 tsp chopped ginger-adrak.
4-5 Finely Chopped green chillis(use kitchen scissors for this)hari mirch.
1 tb. sp lemon juice-nimbu ka ras.
3 tb.sps peanut or other veg. oil or ghee.
Chickpeas need to be soaked for 5-6 hrs before cooking.
Pressure cook the chick peas in a litre of water, add a couple of bay leaves to this water for flavour.
Drain(but reserve 1/2 cup of this water) and keep aside.
Put the Chopped Spinach in boiling water, stir for a minute, remove in a colander, and cool the chopped spinach under running water, pureé and keep aside.
Take a large pan, heat ghee or oil, ad, cummin, 2 bayleaves, chopped garlic, ginger, chillies and onions and sauté, till the onions are light brown.
Add pureed spinach, stir fry for a couple of minutes, add the chickpeas and salt, the reserved 1/2 cup water and lemon juice, stir for a minute, put off flame and serve with rice or chappatis. Bon appetit.
NB: for additional flavor, heat a tb.sp of ghee in a small tempering vessel, add a tsp of chopped garlic, fry, and pour this over the palak cholé..heavenly.
This post first appeared on Bharat Mirchandani-Food & Drink Photographer, Food, please read the originial post: here
