Palak/Spinach 3 cups( 2 bunches)
Chole/whole chick peas 3/4-1 cup
Jeera 1 tsp
Bay leaf 1
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.
Turn off heat.
SERVE HOT WITH CHAPATHI/RICE