Saturday, July 18, 2015

Chhole Palak | Chickpeas in Spinach gravy

Yum
Rainy days are here. Instead of going out to shop for vegetables, I try to get stuff out from shelves in the kitchen. May not completely true, I lie sometimes. I had to go out for spinach. And I came back with a lot more than just that - a bag full of fruits and vegetables to be true.


Now the first thing I think of when I see spinach is Palak Paneer. The famous spinach curry with cottage cheese. It's so famous, it is there on Wikipedia as well. But recently we went to The Yellow Chilli - Sanjeev Kapoor's restaurant and had the palak pindi chhole and loved it. I wish I could smuggle that recipe out from the chef who prepared it, but until then, I'm trying out my own versions.


Paneer goes brilliantly with palak and so does a warm bowl of chickpeas. You can serve this with some rice or bread or roti. Or be innovative and try some other grains or pastas. If you do, please leave me a comment about how that turned out for you.


I have another sneaky reason for using chickpeas - I always cook a little more than required so I can make my Chhole Chat or Chickpea Salad.

I always make enough for 2 and then a little more. So enjoy it.

Chhole Palak | Chickpeas in Spinach Gravy


Chickpeas cooked in a spiced gravy made with spinach

Recipe Type:  Main Course
Cuisine:          North Indian
Prep Time:     8 hours 
Cook time:     45 minutes
Yield:              2 Servings

Ingredients:


1 cup uncooked Chickpeas (Chhole) or 1 Tin of Chickpeas
3 cups chopped Spinach
1 Onion
2-3 cloves of Garlic
1/2 inch piece Ginger
1 tsp Red chilli powder
1/2 tsp Garam Masala
1 tsp Cumin seeds
3-4 tsp Oil 
Salt

Method:


Soak the chickpeas overnight or for 6-8 hrs (if using uncooked ones).
Boil them with 1-2 tsp of salt and water until they are done and not mushy.
Drain the water and keep aside. This water makes a tangy garlicky soup, good for rainy days.
Wash the spinach thoroughly and chop it fine.
Grind the ginger and garlic to a paste.
Heat oil in a kadhai/pan and add the cumin seeds.
Once they are slightly browned, add finely chopped onion and ginger-garlic paste and fry until the onion is translucent.
Add the spinach and mix well.
Add 2-3 tbsp of the chickpea water and allow it to cook. It should get all mushy.
Once the spinach is done, add the spices and the chickpeas and cook for another 2-3 mins.
Add salt. Be aware of the fact that the chickpeas are already salted.
Serve hot with rice/roti/bread.

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