27 October, 2015
PALAK CHOLE a no onion no garlic recipe| ಪಾಲಕ್ ಛೋಲೆ
When Iron (Palak) & Protein (chickpeas) are put together, it creates a nutritious and healthy dish and an awesome accompaniment.
Genuinely I never knew that Palak chole tastes such awesome before tasting it. Recently I ate it in a restaurant, and as I know how to make chole (plain) I could easily recreate it. I have Just added ground palak to it and adjusted the spices accordingly…. And believe me it turned out extremely Palatable. Here I have used brown chickpeas.
However I guess the home made chole masala powder also enhanced the taste to some more extent. Such a finger licking dish, Which I would like to make time and again from now.
Be it with roti, Phulka, chapati, layered paratha, plain paratha or with steaming hot rice it is truly a delicious delicacy to relish on any day any time. Next time I’m definitely going to add sauteed Paneer cubes as well to this tempting curry/gravy.
Do not forget to check, one of our south Indian special curry/huli made using chickpeas which is to be eaten with Plain rice. You can check the recipe here – chickpeas/chole salad + huli/dal/curry You need to make it to believe how yummy it tastes !
You can also find the recipes of Chole paratha , Palak chole , chole almond tikki chat , yeast/soda/eno free bhature , Punjabi satvik chole , Hyderabadi aloo-chole , chole huli/dal , achari chole pulao/biryani , kadalekalu southekayi avalakki/poha , chole/chana sweet poha , chole salad/usli , chole corn salad/usli , fresh chole salad/usli here on my blog.
Ingredients : measuring cup used – 250 ml,
- Brown chickpeas – 1 cup
- Water – 3 to 4 cups
- Spinach/Palak (chopped) – 3 cups
- Tomato – 1 big or 2 medium
- Oil – 2 tsp
- Onion, cut into long – 1 big (In case you wish to add but you can also make without adding onion)
- Grated beetroot – 2 tbsp
- Cumin seeds – 1/2 tbsp
- Slit/chopped green chilies – 2 to 3 nos.,
- Ginger (grated) – 1/2 tbsp
- Curry leaves – 2 sprigs
- Red chili powder (Kashmiri) -1 tsp
- Coriander powder – 1/2 tbsp
- Cumin powder – 1 tsp
- Garam masala Powder – 1 tsp
- Chole masala Powder – 2 tbsp
- Tamarind juice (thick) – 1 tbsp
- Salt to taste – I have put 1 heaped tbsp of rock salt
- Carom seeds – 1 tsp
- Ghee – 1/2 tbsp
PROCEDURE :
- Wash well and soak chickpeas overnight, add water and pressure cook until soft.
- Puree chopped spinach by adding 1 or 2 tbsp of water, and tomato (coarsely, without adding water) separately and set aside
- Heat oil in a pan, Put cumin seeds, green chili, ginger and curry leaves, onion (if you are adding) and beetroot, saute for a minute
- Now put the pureed Palak, stir for a minute on medium high heat, then add pureed tomato, stir while mixing, reduce the heat a little, cover and cook for two minutes
- Now add in all the spice powders, stir well so that everything gets mixed up well
- Grind around 1/2 cup of cooked chickpeas by adding its water into a fine paste and add it to the Palak mixture
- Now add in remaining cooked chickpeas, stir once, add tamarind juice and salt and let it boil well for a minute or two
- Put carom seeds by crushing it between your Palms and stir again
- Turn off the heat and add 1/2 tbsp ghee, cover it and let it rest for five minutes
- You can pair this yummy curry, Palak chole with any kind of roti/bread or rice
Check here to check the recipe of home made Chole masala Powder
