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Palak Chole

1 Nov

Palakura Senagala Masala Kura


Chickpeas 1 cup
Spinach 4 cups packed
Tomato 2 small
Onion 1
Green Chiles 4
Ginger 1 inch piece
Garlic 3 pods
Cumin Seeds 1 tsp
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp
Cinnamon 1 inch piece
Cloves 3
Cardamom 1 pod
Salt to taste
Oil 2 tbsps

Method of preparation:

Soak chickpeas overnight, drain and pressure cook in 3 cups of fresh water for 3 whistles or until done.
Remove stalks, wash and blanch spinach in boiling water for 3 – 5 minutes.
Puree the blanched spinach and keep aside.
Remove stems, wash and slit green chiles.
Wash and finely chop tomato.
Peel and finely chop onion.
Peel and mince ginger and garlic.

Heat oil in a pan, add cumin seeds, cinnamon, cloves, cardamom, ginger, garlic, green chiles and onion.
Once onion turns light brown, add chopped tomatoes, red chile powder and coriander powder.
Then stir in cooked chickpeas, pureed spinach and salt.
Lightly mash the chickpeas and add half a cup of water if required.
Cook on low flame for 5 – 10 minutes and remove from heat.
Serve hot with roti.

Notes: Make sure chickpeas is thoroughly cooked before making the curry.