- 2 cups of Garbanzo/Chole
- 4 cups finely chopped spinach (palak)
- 1 large onion finely chopped
- 2 medium tomatoes chopped
- 1 spoon ginger paste/ small piece of ginger
- 1/4 teaspoon asafetida (hing)
- 1 tablespoon cumin seed
- 1 tablespoon coriander powder
- 3 tablespoon chilli powder (adjust as required)
- 1/2 teaspoon turmeric
- 1 tablespoon garam masala
- 2 tablespoon lime juice
- 4 tablespoon oil
- salt as required
- Soak the chole in water overnight.
- Pressure cook the chole with enough amount of salt. (I usually pressure cook it till chole becomes soft but not mushy).
- Meanwhile, make tomato puree without adding water.
- Heat oil in a pan. When the oil is medium hot, add the cumin seeds and hing. Fry it for few seconds.
- Add finely chopped onions and fry till it becomes slight golden (not golden brown).
- Then add the tomato puree. Also add turmeric powder, red chilli powder and coriander powder. Mix well. Keep the stove in medium low, or else the curry will get burnt quickly.
- When the tomato quantity reduces to half and oil oozes out, add the palak and pour water little.
- Add required amount of salt and stir it. Cook for few minutes on medium heat.
- When the palak shrinks and raw smell has gone, add the chole and stir it. (Usually I mash few chole so that it gives good consistency for the gravy.) Close and cook in medium flame for few mins. Add water to bring the chole palak as per the thickness required for gravy.
- Add the garam masala. Stir it for few seconds.
- Turn off the strove and add the lime juice on top of the chole palak before serving. Yum Chole Palak is ready to be enjoyed with any Indian bread or Rice or sometimes as snack as I do 😉