Recipe of Favorite Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe

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We hope you got insight from reading it, now lets go back to chole palak curry chickpea spinach curry lunch dinner recipe recipe. You can have chole palak curry chickpea spinach curry lunch dinner recipe using 16 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe:

1. You need 1 cup of Chickpeas.
2. Prepare 2 bunches of Spinach.
3. Use 2 of Big Finely chopped onion.
4. You need 2 of Big Finely chopped tomato.
5. Get 2 tbsp of Finely chopped garlic.
6. You need 1 inch of Finely chopped ginger.
7. Provide 1 of Finely chopped green chilli.
8. Get 2 tbsp of Oil.
9. You need 1 tbsp of Ghee.
10. Provide 1 tsp of Cumin seeds.
11. Get 1/2 tsp of Red chilli powder.
12. Prepare 1 tsp of Coriander powder.
13. Use 1 tsp of Chana masala.
14. Provide 2 tsp of Lemon juice.
15. Prepare to taste of Salt.
16. Provide 1/2 cup of Pomegranate for garnishing.

Instructions to make Chole Palak Curry Chickpea Spinach Curry Lunch Dinner Recipe:

1. Wash and soak chickpeas overnight. Next day, pressure cook chickpeas with 2 cups of water, salt, a pinch of turmeric for 4-5 whistles. Keep aside to cool. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green colour. Squeeze out excess water and grind it into a smooth puree..
2. Heat oil in a pan on low flame and add cumin. Allow it to crackle. Then add chopped onions and saut on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame. Add coriander powder, red chilli powder, chanamasala, tomato puree and cook until masala leaves oil. Add boiled chickpea and let it cook with prepared masala for 4 minutes on medium-low flame..
3. Now add puree spinach, lemon juice, and salt into the cooked masala. Mix well. Now add 1/2 cup water and cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes. Switch off the flame and add ghee. Stir it once. Garnish with pomegranate and serve hot with plain rice or paratha or chapati..

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