A combination of two healthy and nutritious ingredients; spinach and chickpeas. Dried chickpeas are soaked overnight and cooked in a pressure cooker until soft. Then, simmered in a spicy gravy with chopped fresh spinach leaves incorporated at the end. Soft in texture, the leaves wilt quickly with heat. Absolutely delectable and a perfect dish to incorporate spinach into your family's diet. Packed with protein and vitamins, palak chole is filling, comforting and can be served with naan, roti or rice.
Chickpeas or garbanzo beans are rich in vitamins, minerals and protein. They are low in fat and helps in controlling weight. Also, with a low glycemic index, ideal for diabetics. Reduces bad cholesterol levels. Excellent source of dietary fibre and good for maintaining a healthy colon.
Spinach is a great source of iron and potassium. Low in calories, high in vitamins including dietary fibre, calcium and protein. An excellent source of valuable nutrients. Controls blood sugar levels, prevents cancer, asthma, regulates blood pressure, improves bone health, promotes healthy digestive tract, skin and hair.
Chickpeas or garbanzo beans are rich in vitamins, minerals and protein. They are low in fat and helps in controlling weight. Also, with a low glycemic index, ideal for diabetics. Reduces bad cholesterol levels. Excellent source of dietary fibre and good for maintaining a healthy colon.
Spinach is a great source of iron and potassium. Low in calories, high in vitamins including dietary fibre, calcium and protein. An excellent source of valuable nutrients. Controls blood sugar levels, prevents cancer, asthma, regulates blood pressure, improves bone health, promotes healthy digestive tract, skin and hair.
Palak Chole (Spinach & Chickpeas)
(Serves 8)
Ingredients:
2 cups dried chickpeas
1 large bunch of spinach
1 large onion (chopped)
2 green chillies (chopped)
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1 large tomato (chopped)
2 tablespoons tomato paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons Everest chole masala powder
1 teaspoon chaat powder
1 teaspoon dried fenugreek leaves
2 tablespoons sour cream or yogurt
2 tablespoons oil
salt
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with 5 cups of water and salt for two whistles. Preserve the water used for cooking the chickpeas.
Chop spinach, wash and drain well using a colander.
On medium flame heat a pan, add oil and brown onion. Then add garlic, ginger, green chillies and tomato. When tomato is soft and pulpy, stir in the tomato paste along with the spice powders. Fry well, add the chickpeas along with three cups of reserved water. Simmer on medium heat until chickpeas blend with the rest of the ingredients. Sprinkle fenugreek leaves and mix in the chopped spinach. Cook for a couple of minutes until the leaves wilt. Check for seasoning and add salt. Finally, incorporate the sour cream.
Serve palak chole accompanied with naan.
Note:
(Serves 8)
Ingredients:
2 cups dried chickpeas
1 large bunch of spinach
1 large onion (chopped)
2 green chillies (chopped)
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1 large tomato (chopped)
2 tablespoons tomato paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons Everest chole masala powder
1 teaspoon chaat powder
1 teaspoon dried fenugreek leaves
2 tablespoons sour cream or yogurt
2 tablespoons oil
salt
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with 5 cups of water and salt for two whistles. Preserve the water used for cooking the chickpeas.
Chop spinach, wash and drain well using a colander.
On medium flame heat a pan, add oil and brown onion. Then add garlic, ginger, green chillies and tomato. When tomato is soft and pulpy, stir in the tomato paste along with the spice powders. Fry well, add the chickpeas along with three cups of reserved water. Simmer on medium heat until chickpeas blend with the rest of the ingredients. Sprinkle fenugreek leaves and mix in the chopped spinach. Cook for a couple of minutes until the leaves wilt. Check for seasoning and add salt. Finally, incorporate the sour cream.
Serve palak chole accompanied with naan.
Note:
- Spinach contains oxalic acid that leaves a lingering bitter taste. Hence, sour cream is added to cut through the slight bitterness.
- Do not overcook the spinach.
- The level of heat in the chilli powder used is high hence, only 1/2 teaspoon is added in most recipes. Adjust accordingly at your end.
