A unique and delicious fusion of spinach and chickpeas!PALAK CHOLE (Serves - 4)Ingredients 2 cups chickpeas (kabuli chana), soaked overnight and boiled with salt1 bunch spinach leaves washed, stems removed 1-2 green chilliesSalt to taste2 teaspoons lime juice3 tablespoons oil1 teaspoon cumin seeds1 tablespoon chopped garlic1 medium onion, finely chopped1 teaspoon ginger chilli pasteGinger, thinly sliced for garnishFresh cream for garnishMethod1. Boil sufficient water in a deep non-stick pan and add spinach. Blanch for 30 seconds - 1 minute. Drain and transfer spinach in a pan. Add in a bowl filled with cold water or running water.2. Drain water and add blanched spinach in a blender, add green chillies, salt, 1 teaspoon lime juice and make a fine puree. Don’t over grind as spinach would heat and turn black.3. Heat a deep non-stick pan and heat oil, add cumin seeds, chopped garlic, onion . Sauté till onion turns soft. Add little salt and sauté for a minute till onions turn golden brown. Add spinach puree and add chickpeas. Add ginger chilli paste and remaining lemon juice. Mix well. Cook for 2-3 minutes on medium heat. Switch off heat.4. Transfer in a serving bowl.5. Serve hot garnished with ginger juliennes or fresh cream.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #PalakChole
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