Thursday, June 3, 2010

Chole Palak ki sabji (Spinach chickpeas curry)

This recipe is inspired by BrijMohan Restaurant in Cincinati. We went to Cincinati couple of weeks back and we had Chole Palak for lunch. It was great and I had to try it.
I made it just 2 days back. It was a great success since Nitin liked it a lot. We had this with Parathas and it tasted awesome.

1 lb frozen spinach
1 Can Chole/Chickpeas/Garbanzo beans
2 big tomatoes
1 big onion
1/2 inch ginger
1 full garlic
2 tbsp oil
1 tsp cumin seeds
1 tbsp kasoori methi
4 tbsp evaporated milk
1/2 tsp turmeric powder
1 tsp chilli powder (or as per your taste)
2 tsp coriander powder
1 tsp garam masala
salt for taste

In a grinder grind onion, ginger and garlic. Keep this paste aside. In the same grinder, grind 2 tomatoes.
Heat pan and put oil. When oil is hot, put cumin seeds. When seeds crackle, add the onion, ginger, garlic paste freshly grinded. When the paste leaves oil on the side, add coriander powder, turmeric powder, garam masala, chilli powder and salt. After 1-2 minutes, add tomatoes. Keep stirring. Now add Spinach and chickpeas. Put evaporated milk. Cook on low heat for 10 minutes. Add kasoori methi. Cook for 2 more minutes. The delicious curry is ready.

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