Thursday, 16 April 2009

Palak Chole

Palak: 350 gms
Chole: 400 gms
Methi (fresh/ dry): 1/4 cup
Ginger garlic paste: 2 tbs
Onion: 1 medium
Tomato: 3 medium
Garam masala: 3 tbs
Chole masala: 3 tbs
Thin ginger slices for garnish
Salt to taste

Soak Chole for 8-12 hours and boil it for 30-40 minutes till they are soft. Use chole tin for easy option.

Wash palak and mix it with methi add very little water and boil it in pressure cooker for two pressures. Remove pressure cooker from the heat and allow pressure to drop by its own. This may take 5 - 10 minutes. Open the pressure cooker after that and remove access water.
Make smooth paste of boiled palak and methi.

Peel onions and make smooth paste, add very little water if necessary.
Wash and cut tomatoes to make smooth paste, do not add water as it is not required.

Heat the pan and add 3 tbs of oil. Add garam masala to the hot oil and roast it for 1 minute but don't let it burn. Add onion gravy and roast it for 1 minute. Keep stirring the gravy so it doesn't stick. Add tomato gravy and stir well. Keep the lid and let it heat for 4-5 minutes. Stir occasionally to prevent sticking of gravy. Gravy will start leaving the oil out and that’s the indication of proceeding to the next step.

Add palak gravy. Add salt to taste. Mix well. Add chole masala mix well for 1-2 minutes. Add chole. Reduce the flame and put the lid on and let it cook for 10 minutes. Sqeeze half lemon to make it more tangy.

If you like ginger taste garnish it with finely chopped ginger sticks and serve hot. Enjoy with paratha.

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