Friday, January 21, 2011

Chole Palak (Chickpeas with Spinach)

Seriously, seriously delicious. I am currently of the belief that I could eat this every day and never tire. Plus, it only gets better as a leftover. Highly recommended.

Chole Palak (Chickpeas with Spinach)
Manjula's Kitchen

1 15-oz can chickpeas
3 c spinach, chopped
2 medium tomatoes
1/2" piece ginger
1 green chili
3 T oil
1/4 tsp asafetida (opt)
1 tsp cumin seed
1 T coriander
1/2 tsp turmeric
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp garam masala

Drain the liquid out of the chickpeas and rinse well.

Blend tomatoes, chiles and ginger to make a puree.

Heat oil in a suacepan. Add asafetida and cumin seeds. When the cumin seeds start to pop, add tomato puree, coriander powder, turmeric, and cayenne. Cook for 4 minutes on medium heat.

Tomato mixture will start leaving the oil and will reduce to about half in quantity.

Add spinach, salt and 1/2 c of water. Let it cook covered for 4-5 minutes on medium heat, covered.

Add chickpeas and mash lightly with a spatula so they soften. Add more water as needed to get the gravy to your liking. Let cook on low heat for 7-8 minutes.

Add garam masala and let cook for another minute.

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