Written recipe for Palak chole

Prep time: 1 hour
Cooking time: 45 mins
Serves: 4

Ingredients:
• White chickpeas (Kabuli chana) 250 gm
• Water to soak
• Garlic cloves 6-7 nos.
• Cinnamon stick 1 inch
• Black cardamom 1-2 nos.
• Green cardamom 1-2 nos.
• Cloves 3-4 nos.
• Black peppercorns 5-6 nos.
• Bay leaf 2-3 nos.
• Ajwain 1 tsp
• Black tea concoction (Boil 2 tbsp black tea powder in 250 ml water)
• Spinach 1 big bunch
• Boiling water for blanching
• Fresh coriander handful
• Green chillies 2-3 nos.
• Ghee 1 tbsp
• Jeera 1 tsp
• Dry red chilli 1-2 nos.
• Hing 1 tsp
• Onion 1 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder 1/4th tsp
• Anardana powder 2 tbsp
• Tomatoes 1 medium size (chopped)
• Salt to taste
• Garam masala 1 tsp
• Lemon juice

Method:
• Wash the white chickpea and soak into water for at least 5 hours or overnight, drain the excess water and cook it in a cooker with garlic cloves, whole spices, black tea concoction and salt to taste. Add water and cover 2 inches above the chole.
• Stir and pressure cook on medium flame for 3-4 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir. Keep aside for later use.
• Blanch the entire bunch of spinach for 2 minutes. Dip into ice cold water immediately.
• In a blending jar add the blanched spinach, fresh coriander and green chillies, grind into a fine paste.
• Heat ghee in a wok or kadhai, add jeera and dry whole red chilli, sauté for 30 seconds add hing, onions and sauté until translucent.
• Add ginger garlic paste and sauté for a minute, add powdered spices and sauté for a minute.
• Add tomatoes and salt to taste and cook until they are mushy, add the boiled chole cooked with spices and black tea concoction. Add the spinach puree and cook until 4-5 minutes.
• Add garam masala and lemon juice, mix well and serve hot with paratha or roti of your choice.


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