Tuesday, August 19, 2014


Palak/Spinach                                     3 cups( 2 bunches)
Chole/whole chick peas                      3/4-1 cup
Jeera                                                  1 tsp
Bay leaf                                              1
Cloves                                                3

Cinnamon sticks                                  1/2"
Onion                                                 1 medium(finely chopped)
Green chilies                                        2
Ginger-garlic paste                             1 tsp
Tomatoes                                           2 (finely chopped)
Coriander powder                              1 tsp
Red chilies powder                            1 tsp
Garam masala powder                       1/2 tsp
Turmeric powder                               1/4 tsp
Salt                                                   as needed

1)Soak whole chick peas/chole over night. Cook chole/chick peas in cooker for 4-5 whistles (the water should be just enough to cover the peas) . Keep aside.
Chop the spinach into pieces and keep aside.
2)Heat oil in a pan, add bay leaf, jeera , cloves and cinnamon stick to it.Saute for 1 minute.
3)Now add the onion , green chilies pieces . Saute for 2 minutes until the onion turn transparent.
Add the ginger-garlic paste to it. Fry until the paste leaves the raw smell.

4)Add the chopped tomatoes and salt to it. Cover the lid and cook until the tomatoes turn mushy.(4-5 minutes)
5)Wash the chopped spinach and then add to the tomatoes mixture.
Saute till the moisture leaves the spinach. (5-6 minutes) Keep stirring in between to prevent the spinach from sticking  to the pan.

6)Add the red chilly powder, coriander powder and turmeric powder. 
Mix well . Cook covered for 2 minutes.
7)Finally add the chole /chick peas to the spinach curry.Mix well.
Add 1-11/2 cup water to the the curry. Cover the lid and then cook for 5-6 minutes.

Turn off heat.