In this recipe of Palak Chole, I have used boiled white chole and the cooking time of this recipe doesn't include the boiling time of Chana. To save time, you can also use canned chickpeas also. To prepare this recipe, you can use any spinach- regular or baby spinach. It is a healthy recipe as it contains the nutrients of both Spinach and Garbanzo beans/ Kabuli Chana. You can check some more Spinach/ Palak Recipes like Palak Corn Recipe, Palak Paratha Recipe, Palak Idli Recipe, Palak Patta Chaat Recipe etc.
With these recipes, you can also check some more Chole Recipes like Shahi Chole Recipe, Chili Chana Recipe, Chana Masala or Sukhe Chole Recipe, Healthy Chickpea Salad Recipe etc.
Finally, I would like you to visit and try more Indian Curry Recipes which includes more Punjabi Curry Recipes like
Yellow Dal Tadka etc.
Instructions for how to make Dhaba Style Palak Chole:
- Firstly, clean and wash 1 bunch spinach leaves thoroughly.
- Boil 4 cups of water in a large vessel and then turn off the flame. Add spinach immediately to it. Soak the palak in water for 3-4 minutes.
- After 3 minutes, transfer the spinach into ice cold water. This helps to retain the bright green colour of palak.
- Once the palak has cooled completely, drain off the palak. Blanched Spinach is ready and then transfer to a grinder jar. Also add 1 inch ginger, and 2 green chili to it. If you like garlic then add 2 cloves of garlic also.
- Blend to smooth puree without adding any water. Keep it aside.
- Now, in a kadai heat 3 tsp clarified butter/ Desi Ghee and then add 1/3 tsp fenugreek seeds/ Methidana.
- Add 2 finely chopped onion to it and sauté till onion turns golden brown. Then add 1 tbsp ginger garlic paste to it.
- Add tomato puree of 2-3 tomatoes to it and then add salt to taste. Sauté until ghee leaves the sides.
- Next, add spices- 1/2 tsp Red Chili Powder, 1/2 tsp dried mango powder(Amchur), 1/2 tsp cumin powder, 1/2 tsp garam masala and 1 tsp coriander Powder to it.Roast all the spices for a minute.
- Then add 2 cups of boiled chickpeas to it and mix them well with spices.
- Add 1 to 1.5 cups of water to it and bring a boil. Adjust consistency according to your preference.
- Finally, add spinach puree and 2 tbsp chopped fresh coriander leaves to it.
- Mix them well and cook for 5-7 minutes on low flame.
- Garnish with ginger julienne and Dhaba Style Palak Chole are ready to serve. Enjoy hot Chana Palak with Chapati, Paratha, Naan or Rice.
1. Firstly, clean and wash 1 bunch spinach leaves thoroughly.
2. Boil 4 cups of water in a large vessel and then turn off the flame. Add spinach immediately to it. Soak the palak in water for 3-4 minutes.
3. After 3 minutes, transfer the spinach into ice cold water. This helps to retain the bright green colour of palak.
4. Once the palak has cooled completely, drain off the palak. Blanched Spinach is ready and then transfer to a grinder jar. Also add 1 inch ginger, and 2 green chili to it. If you like garlic then add 2 cloves of garlic also.
5. Blend to smooth puree without adding any water. Keep it aside.
6. Now, in a kadai heat 3 tsp clarified butter/ Desi Ghee and then add 1/3 tsp fenugreek seeds/ Methidana.
7. Add 2 finely chopped onion to it and sauté till onion turns golden brown.
8. Then add 1 tbsp ginger garlic paste to it.
9. Add tomato puree of 2-3 tomatoes to it and then add salt to taste. Sauté until ghee leaves the sides.
10. Next, add spices- 1/2 tsp Red Chili Powder, 1/2 tsp dried mango powder(Amchur), 1/2 tsp cumin powder, 1/2 tsp garam masala and 1 tsp coriander Powder to it.
11. Roast all the spices for a minute.
12. Then add 2 cups of boiled chickpeas to it and mix them well with spices.
13. Add 1 to 1.5 cups of water to it and bring a boil. Adjust consistency according to your preference.
14. Finally, add spinach puree and 2 tbsp chopped fresh coriander leaves to it.
15. Mix them well and cook for 5-7 minutes on low flame.
16. Garnish with ginger julienne and Dhaba Style Palak Chole are ready to serve. Enjoy hot Chana Palak with Chapati, Paratha, Naan or Rice.
Tips:
- Do not over blanch spinach as the nutrients will be lost.
- Add green chili according to your preference.
- You can also add crushed Kasuri Methi and fresh cream at the end if you like.
- Adjust consistency according to your preference, if you like semi- dry then add less water.
- Dhaba Style Palak Choley tastes great when garnished with Ginger julienne and served hot.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, clean and wash 1 bunch spinach leaves thoroughly.
2. Boil 4 cups of water in a large vessel and then turn off the flame. Add spinach immediately to it. Soak the palak in water for 3-4 minutes.
3. After 3 minutes, transfer the spinach into ice cold water. This helps to retain the bright green colour of palak.
4. Once the palak has cooled completely, drain off the palak. Blanched Spinach is ready and then transfer to a grinder jar. Also add 1 inch ginger, and 2 green chili to it. If you like garlic then add 2 cloves of garlic also.
5. Blend to smooth puree without adding any water. Keep it aside.
6. Now, in a kadai heat 3 tsp clarified butter/ Desi Ghee and then add 1/3 tsp fenugreek seeds/ Methidana.
7. Add 2 finely chopped onion to it and sauté till onion turns golden brown.
8. Then add 1 tbsp ginger garlic paste to it.
9. Add tomato puree of 2-3 tomatoes to it and then add salt to taste. Sauté until ghee leaves the sides.
10. Next, add spices- 1/2 tsp Red Chili Powder, 1/2 tsp dried mango powder(Amchur), 1/2 tsp cumin powder, 1/2 tsp garam masala and 1 tsp coriander Powder to it.
11. Roast all the spices for a minute.
12. Then add 2 cups of boiled chickpeas to it and mix them well with spices.
13. Add 1 to 1.5 cups of water to it and bring a boil. Adjust consistency according to your preference.
14. Finally, add spinach puree and 2 tbsp chopped fresh coriander leaves to it.
15. Mix them well and cook for 5-7 minutes on low flame.
16. Garnish with ginger julienne and Dhaba Style Palak Chole are ready to serve. Enjoy hot Chana Palak with Chapati, Paratha, Naan or Rice.
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