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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chole palak curry chickpea spinach curry lunch dinner recipe. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have chole palak curry chickpea spinach curry lunch dinner recipe using 16 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe:
  1. Get 1 cup Chickpeas
  2. Prepare 2 bunches Spinach
  3. Get 2 Big Finely chopped onion
  4. Take 2 Big Finely chopped tomato
  5. Prepare 2 tbsp Finely chopped garlic
  6. Take 1 inch Finely chopped ginger
  7. Get 1 Finely chopped green chilli
  8. Prepare 2 tbsp Oil
  9. Make ready 1 tbsp Ghee
  10. Prepare 1 tsp Cumin seeds
  11. Take 1/2 tsp Red chilli powder
  12. Get 1 tsp Coriander powder
  13. Make ready 1 tsp Chana masala
  14. Prepare 2 tsp Lemon juice
  15. Take to taste Salt
  16. Make ready 1/2 cup Pomegranate for garnishing
Instructions to make Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe:
  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.

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