WV13 ~ Palak Chole

Tella Mandaram (White Hibiscus) from Front Yard
Tella Mandaram (White Hibiscus) from Front Yard

Morning:
Sprouted moong + sprouted chickpeas combined with generous amounts of ginger, green chilli, cumin and salt, ground into smooth batter. The batter is then made into dosa. I had one dosa for breakfast with tomato chutney.
A glass of ragi ganji without sweetener

Noon:
Sprouted moong + sprouted chickpea dosa
A cup of palak chole
A small cup of cucumber and carrot slices

Evening:
A glass of ginger buttermilk

Night:
1 sprouted moong + sprouted chickpea dosa
A small cup of palak chole
A glass of tomato soopa (rasam)
A glass of cold ginger buttermilk

Workout:
Made another batch of biyyam vadiyalu for Sun-drying in the morning
Pillow covers are done and now on to curtains sewing project – evening

In Retrospect:
Busy but beautiful day. No carbo cravings and reduced appetite.

Palak Chole:

2 cups – cooked (or canned) chickpeas (Chole)
6 cups – chopped fresh spinach (Palak)
1 onion and 1 tomato- finely chopped
1×1 inch piece – fresh ginger, skin peeled
2 tablespoons – chana masala powder
1/2 teaspoon – salt, or to taste
1/2 teaspoon each – turmeric and red chilli powder
1/4 cup each – fresh cilantro and lemon juice to garnish
From masala dabba: tadka ingredients

Step 1: Take quarter cup of cooked or canned chickpeas in a mixer. Add ginger and blend to fine paste. Remove the paste to a cup and keep aside. (This is added to thicken the chole gravy.)

Step 2: Heat a tablespoon of peanut oil in a deep pan. Add and toast a teaspoon each – cumin, black cumin and kasuri methi to fragrance. Add onion and tomato. Saute to soft. Next goes the spinach. Saute spinach until it has collapsed. Add chickpeas, chickpea-ginger paste, chana masala powder, salt, red chilli powder and turmeric. Add about two cups of water. Mix well. Cover and simmer on medium heat, stirring in-between for 15 to 20 minutes. Garnish with cilantro and lemon juice, and serve warm with rice or roti. Good on it’s own too.

Palak Chole
Palak Chole for Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

15 Comments

  • By Manasi, July 31, 2009 @ 4:53 pm

    I love tossing palak in everything, from soups to dals, such lovely flavor and then I feel slightly less guilty for eating a bowl more than I should have! Of all the things I put palak into, chole is definite favorite. Is the detox diet making you feel different? More energetic, lighter etc…

  • By PARI, July 31, 2009 @ 9:01 pm

    Hi Indira. This ia a perfect recipe with prominent flavors. Thanks for sharing.

  • By Cilantro, July 31, 2009 @ 11:51 pm

    As always a great recipe and the flowers from your garden are all very pretty. I enjoyed looking at them all and I truly miss the Jasmine.

  • By arundati, August 1, 2009 @ 12:20 am

    never tried palak chole, but this seems to be very popular… nice to combine greens and protein rich chole… love the bright centre of the tella mandaram…

  • By Kay, August 1, 2009 @ 12:46 am

    Did I tell you that I learnt the art of combining beans and greens from you? :) The palak chole looks yummmm!

  • By DK, August 1, 2009 @ 4:36 pm

    I absolutely love chole and make it quite often. I try to include greens at least 3 times every week in some form or the other and being vegetarians – beans being the one of the major protein sources – the combo of these two turn out to be so convenient.

    They are so filling too – arent they?

  • By RedChillies, August 3, 2009 @ 11:00 pm

    The chole looks fabulous. After looking at the picture I had been craving to make some myself. I made chole today using methi instead of Palak though. Thanks Indira!

  • By Rashmi, August 5, 2009 @ 9:19 am

    The dish looks so appetizing and I especially love all the flowers you post from your yard. You seem to be both a great cook and a master gardener. I am so in awe of you :)

  • By Chilli, August 21, 2009 @ 1:41 am

    Beautiful hibiscus! We used to call them shoe-flowers…I love the sound of this recipe. Chole..but healthier!

  • By Shital, August 26, 2009 @ 7:16 pm

    Hi,
    You seem to have a beautiful garden and I love your recipes, may be due to my love for Hyderabad. I am a Gujarati and a typical Bombayite ( I do take pride in being a Bombayite, Aamchi Mumbai). I lived in Hyderabad for 7 years and developed an immense love for the city. Food was one aspect, but loved the people and the place.
    I am so happy to see this chole palak on your website. I cooked the same long time back and I was laughed and mocked at for the same. Hats off and thanks.

  • By nithya at hungydesi, August 30, 2009 @ 5:46 pm

    This looks great – we make palak chole as a variation of palak paneer but I’ve never added pureed chickpeas to the gravy. Seems like it would impart a really rich, nutty flavor. Will try that out next time!

  • By Jennifer, October 6, 2009 @ 12:03 pm

    Oooh this sounds fantastic! I love chole and spinach- never thought to combine them!

  • By Dee, October 15, 2009 @ 3:26 pm

    Hi Indira, you have certainly created a cook in me (atleast wannabe cook) since your food blog- wonderful recipes, smart writing and pictures. I keep coming back for more and it is always a pleasure.
    I have a question about mixie/grinder. If I had no way of buying a sumeet, which US market blender or food processor would you recommend that is suitable for the indian cooking(chutney, some dosa/idli batter). Please do chip in if you have any suggestions for me.

    Thank you and keep up the great work

  • By Liza, January 5, 2010 @ 7:05 am

    I made this last night. I came out beautiful and tasted great but it didn’t look like yours. The consistency was more of a soup with a thin gravy-like base and veg. Your photo looks much more condensed. Did I do something wrong?

  • By Latha, April 3, 2010 @ 12:22 pm

    Indira,

    such a wonderful marriage of spinach and chole. i’ve had this before with spinach pureed to form gravy which i simply can’t eat:( this was heavenly with phulkas for our dinner today. thank you for always coming up with simple, close-to-heart recipes.

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