Palak chole | palak chole gravy
Palak chole is a delicious dish which is liked by people of all age groups. Palak chole by parveen has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 peoples. You can find Palak chole at many restaurants and you can also prepare this at home. This authentic and mouthwatering Palak chole takes 20 mins for the preparation and 20 mins for cooking. When you want to prepare something delicious for a party or special occasion then Palak chole is a good option for you. The flavour of Palak chole is tempting and you will enjoy each bite of this. Try this Palak chole on weekends and impress your family and friends. You can comment and rate the Palak chole recipe on the page below.
Ingredients (240 ml cup used)
- 2 cups soaked Kabul channa / chole / senagalu / chickpeas
- 3 cups or 2 cups finely chopped palak / palakura / spinach
- ¾ tsp. Coriander / daniya powder
- ¼ tsp. Cumin / jeera powder
- 1/8 tsp cumin / jeera
- 2 to 4 green chilies
- ½ tsp. Pepper corn (optional)
- ½ inch ginger sliced thinly or grated ginger
- 2 tsps. light Oil
- Pinch of hing
- 1/8 tsp. Turmeric
- coconut for garnishing (optional)
- Amchur powder or tamarind paste or lemon juice as needed
How to make the recipe
Wash and soak chickpeas in lot of water for at least 6 to 8 hours
Add them to a pot and cook them till fully done. They can be pressure cooked too.
To a blender jar, add 1/3 to ½ cup of boiled chickpeas,spinach and stock left after cooking chickpeas . Grind them to smooth and keep aside.
Add oil to a pan and heat up. Throw in cumin, pepper corn, ginger. Fry till the ginger turns aromatic, add hing
Add left over chick peas and any leftover stock, amchur, turmeric, coriander powder, cumin powder. Cover and simmer for 2 minutes
Add pureed mix and cook until the gravy leaves the sides of the pan.You can add in a dash of butter or cream if you prefer to enhance the taste
Garnish with grated coconut or cream.
Serve hot palak chole with rice or chapathi