Today I have tried spinach chole. This is a healthy and filling dish. Chole is a famous punjabi cuisine but I also mixed spinach in that for the experiment. So let’s proceed to the recipe.
Kabuli chana (white chickpea): 2 bowls (soaked overnight)
Onion: 1 medium sized (finely chopped)
Tomato: 2 medium sized (finely chopped)
Ginger-garlic paste: 1 teaspoon
Green chillies: 2 (chopped)
Spinach: 1 bowl (drained and chopped)
Cooking oil: 2 tablespoons
Cumin seeds: 1/4 teaspoon
Asafoetida: 1 pinch
Red chilli powder: 1/2 teaspoon
Garam masala powder: 1 teaspoon
Chole masala powder: 1.5 teaspoon (easily available in market)
Turmeric powder: 1/2 teaspoon
Coriander powder: 1 teaspoon
Salt: according to taste
Water: for cooking
Chopped coriander leaves: 1 tablespoon (for garnishing)
Lemon juice: 1/2 teaspoon (for serving)
- In a pressure cooker add overnight soaked kabuli chane (white chickpeas), 1 teaspoon salt, 1/4 teaspoon turmeric powder, and 4 bowls of water. Cover the lid and put the pressure cooker on medium flame and cook till 5 whistles.
- After 5 whistles turn off the flame.
- In parallel, put a pan on medium flame and heat oil according to the ingredients.
- Now add cumin seeds and asafoetida and let them splutter.
- Add chopped onion, green chillies, and ginger-garlic paste and saute them till they turn light brown.
- Now add chopped spinach and fry them for 2 minutes on simmer flame and add chopped tomatoes.
- Fry tomatoes and add red chilli powder, garam masala powder, chole masala powder, turmeric powder, and coriander powder and mix them well and cover it for 5 minutes on simmer flame.
- After 5 minutes open the cover. In parallel, open the lid of pressure cooker, drain water, and add cooked white chickpeas in spinach mixture.
- Mix them well and add salt according to your taste. (When you cook spinach, add less salt according to your taste because the spinach is salty itself.)
- Now add 1/2 bowl of water, mix well, and cover it. Cook on simmer flame for 10 minutes.
- After 10 minutes lightly mash the chickpeas and turn off the flame.
- Garnish it with chopped coriander leaves.
- Spinach chole is ready!
- When you serve, add lemon juice.