Recipe: Appetizing Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe

Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe.

You can cook Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe

1. Prepare 1 cup of Chickpeas.
2. It's 2 bunches of Spinach.
3. Prepare 2 of Big Finely chopped onion.
4. You need 2 of Big Finely chopped tomato.
5. It's 2 tbsp of Finely chopped garlic.
6. You need 1 inch of Finely chopped ginger.
7. Prepare 1 of Finely chopped green chilli.
8. It's 2 tbsp of Oil.
9. You need 1 tbsp of Ghee.
10. It's 1 tsp of Cumin seeds.
11. It's 1/2 tsp of Red chilli powder.
12. Prepare 1 tsp of Coriander powder.
13. You need 1 tsp of Chana masala.
14. It's 2 tsp of Lemon juice.
15. Prepare to taste of Salt.
16. You need 1/2 cup of Pomegranate for garnishing.

Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe step by step

1. Wash and soak chickpeas overnight. Next day, pressure cook chickpeas with 2 cups of water, salt, a pinch of turmeric for 4-5 whistles. Keep aside to cool. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green colour. Squeeze out excess water and grind it into a smooth puree..
2. Heat oil in a pan on low flame and add cumin. Allow it to crackle. Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame. Add coriander powder, red chilli powder, chanamasala, tomato puree and cook until masala leaves oil. Add boiled chickpea and let it cook with prepared masala for 4 minutes on medium-low flame..
3. Now add puree spinach, lemon juice, and salt into the cooked masala. Mix well. Now add 1/2 cup water and cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes. Switch off the flame and add ghee. Stir it once. Garnish with pomegranate and serve hot with plain rice or paratha or chapati..