Chole Palak

How to Prepare

1. Heat 6 tablespoons of oil in a large pot or kadhai over medium heat.
2. Add 3 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 5 finely chopped onions and sauté until golden brown (about 8-10 minutes).
4. Add 5 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 10 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy (about 10 minutes).
6. Add 5 teaspoons of turmeric powder
7. 5 teaspoons of red chili powder
8. 5 teaspoons of coriander powder
9. 3 teaspoons of garam masala, and salt to taste. Mix well and cook for 2-3 minutes.
10. Add the cooked chickpeas (chole) to the pot and mix well to coat them with the masala.
11. Add the blanched and pureed spinach (palak) to the pot and stir to combine.
12. Add 2-3 cups of water to adjust the gravy consistency and bring it to a boil.
13. Simmer the gravy for 15-20 minutes on low heat, stirring occasionally.
14. Garnish with fresh coriander leaves and a dollop of cream (optional).
15. Serve hot with roti, naan, or jeera rice.