Palak Chole Recipe

Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 2 cups fresh spinach leaves, washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Water as needed

Special equipment needed:
- Pressure cooker or Instant Pot
- Blender or food processor

Step-by-step instructions:

1. Drain the soaked chickpeas and rinse them with water. In a pressure cooker or Instant Pot, add the chickpeas and enough water to cover them. Cook for 20-25 minutes or until tender.

2. In a blender or food processor, puree the spinach leaves with a little water until smooth.

3. In a pan, heat the oil and add the cumin seeds. When they start to sizzle, add the chopped onion and green chilies. Saute until the onion turns translucent.

4. Add the ginger-garlic paste and saute for a minute.

5. Add the chopped tomatoes and cook until they turn soft and mushy.

6. Add the coriander powder, garam masala, turmeric powder, and salt. Mix well and cook for a minute.

7. Add the pureed spinach and mix well. Cook for 5-7 minutes or until the spinach is cooked and the mixture thickens.

8. Add the cooked chickpeas along with the water they were cooked in. Mix well and cook for another 5-7 minutes.

9. Adjust the seasoning as needed and serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 40-45 minutes
Temperature:
- Cook the chickpeas in a pressure cooker or Instant Pot according to the manufacturer's instructions.
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 230
- Fat: 8g
- Carbohydrates: 31g
- Protein: 10g
- Fiber: 9g

Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas. Drain and rinse them before using.
- You can use frozen spinach instead of fresh spinach. Thaw it before pureeing.
- You can use canned tomatoes instead of fresh tomatoes. Drain them before using.

Variations:
- You can add boiled potatoes to the recipe for a more filling dish.
- You can add cream or yogurt to the recipe for a creamier texture.
- You can add other vegetables like carrots, peas, or bell peppers to the recipe for more flavor and nutrition.

Tips and tricks:
- Soak the chickpeas overnight for best results.
- Puree the spinach with a little water to make it easier to blend.
- Adjust the amount of green chilies according to your taste.
- Serve the Palak Chole with rice or naan bread.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the Palak Chole in a pan or microwave until heated through.

Presentation ideas:
- Serve the Palak Chole in a bowl or on a plate.
- Garnish with fresh cilantro leaves or chopped onions.

Garnishes:
- Fresh cilantro leaves
- Chopped onions

Pairings:
- Rice
- Naan bread
- Roti

Suggested side dishes:
- Raita
- Papadum
- Pickles

Troubleshooting advice:
- If the Palak Chole is too thick, add more water or vegetable broth to thin it out.
- If the Palak Chole is too thin, cook it for a few more minutes to thicken it up.

Food safety advice:
- Make sure to cook the chickpeas thoroughly to avoid any risk of foodborne illness.

Food history:
- Palak Chole is a popular dish in North Indian cuisine. It combines the flavors of chickpeas and spinach in a spicy and flavorful gravy.

Flavor profiles:
- Spicy
- Tangy
- Earthy

Serving suggestions:
- Serve the Palak Chole hot with rice or naan bread.

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Region: Indian

Taste: Spicy, Tangy, Savory, Earthy, Aromatic