- Chickpeas – 100gms
- Turmeric Powder – A Pinch (To Cook Chickpeas)
- Salt – 1/2tsp (To Cook Chickpeas)
- Spinach – 70gms
- Dried Fenugreek Leaves – 1Tbsp
- Onion – 45gms (Chop)(For Paste)
- Chopped Ginger – 1/2tsp
- Chopped Garlic – 1/2tsp
- Chopped Green Chilies – 1tsp
- Tomato – 45gms (Chop)
- Cinnamon – Small Piece
- Clove – 1
- Big Cardamom – 1/2(Powder Cinnamon, Clove & Big Cardamom)
- Coriander Powder – 1/2tsp
- Red Chili Powder – 1/2tsp
- Turmeric Powder – 1/4tsp
- Salt to Taste
- Onion – 45gms (Chop)
- Cumin Seeds – 1/4tsp
- Milk – 50ml
- Oil – 5tsps
Wash & soak chickpeas overnight. If forgot to soak the chickpeas overnight, here is the tip. Take a flask & add the chickpeas. Add hot water to the chickpeas in the flask. Cover tightly and keep it aside for 3 to 4 hours. When removed chickpeas will appear as if they were soaked overnight. Remove water and take the soaked chickpeas in a bowl. Add a pinch of turmeric powder and 1/2tsp salt. Add 100ml water and place this bowl in a pressure cooker and cook. After first whistle, lower the flame and cook the chickpeas for 15 minutes. When the cooker cools down remove the bowl. The chickpeas will be soft to touch yet they retain their shape.
Wash spinach and take it into a microwave safe bowl. Add fenugreek leaves and 25ml water. Place this bowl in oven and cook on high power for 2 minutes. Cool the spinach till warm and take it into a mixie jar. Add around 25ml water and grind the spinach to a paste. Take the spinach paste into a bowl and keep it aside.
Take a mixie jar and add chopped onions, chopped ginger, chopped garlic, chopped green chilies, chopped tomato and ground spice powder. Grind this onion mixture to a smooth paste and keep it aside.
Heat a pan and add oil to it. When oil is hot add the cumin seeds. When the seeds splutter add the chopped onions and fry till they are translucent. Add the onion paste and fry till the mixture becomes dry. Add coriander powder, turmeric powder and red chili powder and mix well. Add milk little at a time stirring continuously. Now add the boiled chickpeas and mix well. Add spinach paste, mix well and add salt. Mix well. Cover and cook on low flame for 3 to 5 minutes. Remove the lid and mix well. The dish is ready to serve with roti, naan, paratha or even with rice. Serve hot garnished with onion rings, tomato rings and green chilies.
Points to Remember:
Adding salt to the chickpeas while cooking, help them retain the shape without becoming mushy. At the same time do not add too much of salt otherwise the chickpeas will not be cooked properly.
Add milk little by little stirring continuously. This will help in thickening the gravy.
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I just saw your Chole Palak recipe, its very new and healthy recipe and i think it also tastes good...i will definitely try this recipe, thanks for your efforts.October 12, 2009 8:43 PM
hello, gayatri garu.
October 2, 2009 2:07 PM
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