Wednesday, June 23, 2010

Palak chole/chick peas

This is a very famous recipe but I tried it with a little bit of a twist. For seasoning I used Panch Pooran a unique spice mix. It has cumin, fennel, methi, kalonj and mustard seeds. It gave the dish a nice fresh flavor.

- 1 cup cooked Chole/Garbanzo beans/Chick peas (Canned is fine too)
- 3 cups chopped spinach
- 1 small onion chopped
- 2 tomatoes chopped
- 1 small piece ginger
- 2 green chilies (adjust to taste)
- 1 tsp chili powder
- 1/4 tsp turmeric
- 1 tsp freshly ground cumin & coriander powder
- salt to taste

Seasoning :
- 1 tsp oil
- 1 tbsp panch pooran

1. In a pan add the oil and the panch pooran. Once the mustard seeds in it start to pop add the chilies, ginger and onion. Sauté till the onion turns color.
2. Add the chopped spinach and cover the vessel. The spinach will sweat and start releasing water. It will wilt to 1/3 its original quantity. Now add the tomatoes
3. Saute all these till the tomato turns mushy. Now add the spices - turmeric, cumin corriander powder and chili powder. Add salt and let it all cook for another minute or two.
4. Mix in the chick peas and add water if it is too thick. Cover and let it simmer for at least 15 minutes. If possible keep it for a longer time at a very slow flame. This gives the chick pea's an opportunity to blend well with the spices.

Serve it hot with roti or even rice.

This goes to Healing food hosted by started by sri


Priya (Yallapantula) Mitharwal

Love any kind of beans dear and a combo with greens is always wonderful.

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