Yet another tasty and healthy recipe for you !.. Chole palak or Channa palak recipe . It is made with chickpeas cooked with spinach gravy. I first tried this recipe, at Priya Indian Restaurant at zhubei, Taiwan. It was very amazing and surprisingly my son liked it a lot , though he is not a big fan of channa masala. But he liked chickpeas(channa) added to the spinach gravy. So I really wanted to try this recipe at home ! . Please feel free to try it at your home and leave your comments here !.
Preparation Time: 30 minutes( Not including soaking time)
Cooking Time: 30 minutes
Serves - 2- 3 people
INGREDIENTS
Chickpeas or channa - 1/2 cup
Palak leaves - a bunch
Lemon Juice - 2 teaspoon
Salt - as required
FOR ONION PASTE:
Onion - 1/2 chopped
Green or dry red chilli - 2 no.s
Garlic - 3 to 4 pods
FOR TOMATO PUREE:
Tomato - 2 no.s
SPICES:
Turmeric powder - 1/2 teaspoon
Redchilli powder - 1/4 teaspoon(Optional)
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala powder - 3/4 teaspoon
Kasuri methi(dry fenugreek leaves) - 1 teaspoon
SEASONING:
Oil - 2 tablespoon
Cinnamon - 1 inch sized
Cardamom - 1 no.
Clove - 2 no.s
Bay leaf - 1 no.
METHOD:
1. Add chopped onion,green or dry red chilli,garlic pods in to mixer and grind them in to a paste without adding water.
2. Also in the same mixer, add tomatoes and puree them in to a smooth paste without adding any water.
3. In a pressure cooker, add 1/2 cup of chickpeas and add 1 cup of water. Cook in high for 1 whistle and simmer for 15 minutes. Once the pressure settle , open the lid. filter and throw the excessive water.
4. Wash spinach leaves well. In a pan, cook spinach leaves with pinch of turmeric powder. When you cook the spinach, do not cover the pan with lid. Cook it open.
5. Allow the spinach to cool down and grind them also into a smooth paste. In a pan, add some oil. Now add items mentioned in the seasoning section( cinnamon, cardamom,clove and bay leaf)
6. Now add the onion paste which you prepared in step 1. Fry them , till they change colour and the raw smell is gone.
7. Now add tomato puree, and fry for sometime for the raw smell to go.
8. Now add the spice powders , mentioned in the "SPICES" section( Turmeric powder,red chilli powder, coriander powder,cumin powder and garam masala powder). Fry for another 2 to 3 minutes .
9. Now add the spinach paste. Also add cooked chick peas and required salt. Add some water for desired consistency. Allow it to boil for 5 minutes. Also add some dry fenugreek leaves or kasuri methi . Mix well. Squeeze some lemon juice for tangy flavour.
10. Serve with rice or rotti.
Preparation Time: 30 minutes( Not including soaking time)
Cooking Time: 30 minutes
Serves - 2- 3 people
INGREDIENTS
Chickpeas or channa - 1/2 cup
Palak leaves - a bunch
Lemon Juice - 2 teaspoon
Salt - as required
FOR ONION PASTE:
Onion - 1/2 chopped
Green or dry red chilli - 2 no.s
Garlic - 3 to 4 pods
FOR TOMATO PUREE:
Tomato - 2 no.s
SPICES:
Turmeric powder - 1/2 teaspoon
Redchilli powder - 1/4 teaspoon(Optional)
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala powder - 3/4 teaspoon
Kasuri methi(dry fenugreek leaves) - 1 teaspoon
SEASONING:
Oil - 2 tablespoon
Cinnamon - 1 inch sized
Cardamom - 1 no.
Clove - 2 no.s
Bay leaf - 1 no.
METHOD:
1. Add chopped onion,green or dry red chilli,garlic pods in to mixer and grind them in to a paste without adding water.
2. Also in the same mixer, add tomatoes and puree them in to a smooth paste without adding any water.
3. In a pressure cooker, add 1/2 cup of chickpeas and add 1 cup of water. Cook in high for 1 whistle and simmer for 15 minutes. Once the pressure settle , open the lid. filter and throw the excessive water.
4. Wash spinach leaves well. In a pan, cook spinach leaves with pinch of turmeric powder. When you cook the spinach, do not cover the pan with lid. Cook it open.
5. Allow the spinach to cool down and grind them also into a smooth paste. In a pan, add some oil. Now add items mentioned in the seasoning section( cinnamon, cardamom,clove and bay leaf)
6. Now add the onion paste which you prepared in step 1. Fry them , till they change colour and the raw smell is gone.
7. Now add tomato puree, and fry for sometime for the raw smell to go.
8. Now add the spice powders , mentioned in the "SPICES" section( Turmeric powder,red chilli powder, coriander powder,cumin powder and garam masala powder). Fry for another 2 to 3 minutes .
9. Now add the spinach paste. Also add cooked chick peas and required salt. Add some water for desired consistency. Allow it to boil for 5 minutes. Also add some dry fenugreek leaves or kasuri methi . Mix well. Squeeze some lemon juice for tangy flavour.
10. Serve with rice or rotti.
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