Vegan Palak Chole
This healthy dish is made with spinach and chickpeas and spices with onion tomato base. It's equally delicious and nutritious. Serve with parantha or rice with a side of salad.
Servings: 4 servings
Ingredients
- 1 1/2 cups boiled chickpeas (3/4 cup dry)
- 3 cups spinach approx. 10 oz
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 medium onion chopped
- 2 to matoes
- 2 tbsp ginger grated
- 3 cloves garlic grated
- 1 green chili
- 1 tbsp cashew nuts
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 -2 tsp garam masala
- Salt to taste
Instructions
- In a pot or pan, blanch roughly chopped spinach until wilted with cashews and ½ cup water for 2 minutes on medium heat. Let it cool down and blend it into smooth sauce.
- Take 2 tbsp. ghee or oil in a pan on medium heat. Once it is hot, add cumin seeds. As soon as they splutter, add chopped onions, garlic, ginger and green chili. Sauté it for few seconds or until onions turn translucent.
- Once the onions are cooked, add the tomatoes. Saute for another few seconds and add the boiled chickpeas. Add the spices and salt. Add ¼ cup water and let it simmer for 5 minutes. Once the water reduces, add the spinach sauce/gravy and mix well.
- Let it cook for 1-2 minutes or until it has thickened to a consistency if your preference.
- Serve it with hot paranthas or steamed rice with side of salad.
Notes
- You can boil chickpeas at home or use canned chickpeas.
- You can increase or decrease spices to your liking.
- You can add 1 tbsp. heavy cream or cashew cream, optional.