Palak chole is something we usually make . Since I was running out of soaked cholesterols (white chickpea) I used kala chana literally translating to black chickpea. I tend to make palak(spinach) every week- best way to include iron.
Need –
- Soaked Kala chana – 4 cups
- Palak – 1 bunch
- Onion – 1 – small
- Tomato – 1 – small
- Ginger – 1 inch
- Jeera – 1 tsp
- Kalonji (onion seeds) – 1 tsp
- Green chilli – 2
- Garam masala – 2 tsp
- Amchur – 1 tsp
- Ghee – 2 tsp
- Bay leaf – 1
- Salt
Process –
- Soak the chana overnight. Clean and blanch the spinach
- Grind the palak ,tomato , half onion, half the ginger, green chilli.
- In a pressure cook take ghee and temper jeera , kalonji, chopped ginger and bayleaf
- Add the chopped onions and when cooked add the puree and cook till oil seperates.
- Add 1 tsp garam masala, chole and water. Pressure cook for 4 whistles
- When pressure subsides open , adjust water , add garam masala , amchur and salt.
TamarindtoAmchur 