Name: Palak Chole curry recipe by Tulasi Spandana at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: chickpea/chole/chana - 1 cup boiled; spinach (palak) - 3 cups finely chopped; Onions - 2 medium size chopped; tomatoes - 2 medium size chopped; ginger garlic paste - 1/2 teaspoon; cumin seeds - 1 teaspoon; coriander powder - 1/2 tablespoon; Jeera powder - 1/2 teaspoon; 1/2 teaspoon turmeric (haldi); 1/2 teaspoon chilli powder; 1/2 teaspoon salt; 1/2 teaspoon garam masala; 3 tablespoon oil

ABOUT Palak Chole curry RECIPE

It's a healthy and tasty chole recipe, made with spinach to be served with some roti on the side.

Ingredients Serving: 2

chickpea/chole/chana - 1 cup boiled
spinach (palak) - 3 cups finely chopped
onions - 2 medium size chopped
tomatoes - 2 medium size chopped
ginger garlic paste - 1/2 teaspoon
cumin seeds - 1 teaspoon
coriander powder - 1/2 tablespoon
jeera powder - 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil

Instructions

Drain the chickpeas/chole/chana and rinse well.
Heat the oil in a pan.
Add cumin seeds to the oil; if seed cracks right away, oil is ready.
When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
Add ginger garlic paste and cook for 2 mins.
Then add chopped tomato and fry until it smooth.
Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
Cook on low heat for seven to eight minutes.
Add the garam masala.
Serve with roti, paratha or plain rice.

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