Hariyali Chole

March 31, 2013 in North Indian Gravies 1 Comment

I adapted this recipe from my friend Aparna kamath’s blog.I have prepared this dish couple of times.This recipe is surely a keeper.This is similar to palak paneer but instead of palak, Chick peas(Garbanzo beans or Kabuli chana) is added and that lifts the taste.Palak is a very healthy vegetable filled with loads of nutrients and so are chickpeas which is filled with proteins and many more.This recipe goes well with roti,rice or bread.

Recipe adapted from: justindianfood.com

Ingredients:
Spinach/palak-1 bunch
Garbanzo beans/Chickpeas-1 cup,cooked*
Onions-2(puree)
Tomatoes-2(puree)
Ginger-1/2″ piece
Garlic-3 cloves
Green chillies-3
Turmeric powder-1/2 tsp
Garam masala powder-1 tsp
Roasted cumin powder-1/4 tsp
Cardamom-3
Ghee or oil-2 tbsp
Salt- to taste

Method:

Wash the palak, separate the stalks from the leaves,blanch, puree and keep aside.
Grind onion,ginger,garlic and green chilly to a fine paste.
Heat ghee/oil in a pan and season cardamom.
Add onion paste and fry until the raw smell disappears.
Add all the powders and saute for a minute.
Add palak puree and tomato puree and fry until the raw smell goes.
Add cooked chana,salt to taste,chana stock or palak stock or even water,adjust the gravy and take a boil,keep it covered in simmered for 6-7 minutes,stirring in between.
Serve it hot.

How to cook chickpea:
Soak the chickpeas overnight or 9-10 hours in water.
Add enough water and cook it in cooker for 3-4 whistles and simmer for 20 minutes.
Use as needed.

How to blanch spinach:
Add the palak in a pan with a cup of water,keep it on flame and take a boil,simmer and keep for 6-7 minutes.
Off the flame,retain the boiled water if any and run the spinach in cold water to retain the colour.
Blend it until smooth in a mixer.
Use as needed.