Today we will explore a new recipe of Palak Chole instead of the old dal palak and aloo palak. This dish can be easily made at home. Let’s learn how:
material:

Chole – 2 bowls (soaked overnight)
Spinach – half kilo

Garlic – 10 buds

Onion – 2 finely chopped

Tomato – 3 finely chopped

Green chili – 4 finely chopped

Ginger paste – 2 tbsp

Mustard oil – 3 tbsp

Coriander Powder – 2 tbsp

Kashmiri chili – 1 tsp

Cumin – 1 tsp

Cloves – 3

Big cardamom – 1

small cardamom – 2

Black pepper – 4

Cinnamon – 2 pieces
bay leaves – 2

Tea leaves – 1 tsp

Butter – 1 tbsp

salt – as per taste

process:

Step 1: Soak chickpeas overnight and add 1 cup boiled tea leaf water (filtered), cloves, small and large cardamom, bay leaves, black pepper, cinnamon and garlic.

Step 2: After this, put this mixture in the cooker and boil it for 5-6 whistles. Then separate the remaining spices except garlic from the chickpeas.

Step 3: Boil the spinach on the other side and grind it.

Step 4: Heat mustard oil in a pan and add cumin, ginger paste and stir for a minute.
Step 5: Now add onions and fry on medium flame till the color changes. After frying the onion, add tomato, coriander powder, Kashmiri chili, salt and green chili and fry it.

Step 6: After cooking for some time on low flame, when oil starts leaving in the spices, then add chickpeas and spinach to it. Cover it on low flame and leave it for 10 minutes, but keep stirring it in between, so that the vegetable does not burn.

Step 7: Add water as required and switch off the gas when it comes to a boil. Lastly, add butter.
It takes only 25 minutes to prepare this recipe. This dish can be served with rice or roti for dinner.

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