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HomeLifestylePalak Chole Recipe: To Enhance The Taste Of Spinach Chole Add This

Palak Chole Recipe: To Enhance The Taste Of Spinach Chole Add This

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Palak Chole Recipe: Palak Paneer, Corn Spinach and Potato Spinach; you must have tasted all of them at some point or the other. Today, we will tell such a combination with spinach, slightly different in taste, but tea leaves are used to make it. Yes, this is a dish in which boiled tea leaves are used.

We hope you must have stopped after reading so much about this dish. This recipe made by mixing chickpeas with spinach can be made on the arrival of a special guest. With this, putting extra butter on cumin rice, naan or tandoori roti and serving it hot will enhance the taste. Let’s learn how to make this dish.

Ingredients

  1. Chole – 2 bowls (soaked overnight)
  2. Spinach – 1/2 kg
  3. Garlic – 10 buds
  4. Onion – 2 Finely Chopped
  5. Tomatoes – 3 Finely Chopped
  6. Green Chillies – 4 Finely Chopped
  7. Ginger Paste – Tablespoon
  8. Mustard Oil – 3 tbsp
  9. Coriander powder – 2 tbsp
  10. Kashmiri chilli – 1 tsp
  11. Cumin – 1 tsp
  12. Clove – 3
  13. Big cardamom – 1
  14. Small cardamom – 2
  15. Black pepper – 4 grains
  16. Cinnamon – 2 pieces Bay
  17. Leaves – 1
  18. Tea leaf – 1 tsp
  19. Butter – 1 tbsp
  20. Salt – as per taste

How to make Spinach Chole

Take chickpeas soaked overnight and add 1 cup boiled tea leaf water (strained), cloves, small-large cardamom, bay leaves, black pepper, cinnamon and garlic. After this, put this mixture in the cooker and boil it for 5-6 whistles. When the cooker’s steam is exhausted, separate the remaining spices except for garlic from the chickpeas. On the other hand, boil the spinach and grind it. Heat mustard oil in a pan, add cumin and ginger paste and stir it for a minute.

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Now add onion and fry it on medium flame till the colour of the onion changes. Add tomato, coriander powder, Kashmiri chilli, salt, and green chilli when the onion is fried. After cooking on low flame for a while, add chickpeas and spinach to it when oil starts leaving from the spices. Cover it on low flame and leave it for 10 minutes, but keep stirring so that the vegetable does not burn. Add water as required and switch off the gas when it comes to a boil. Lastly, add butter and serve with hot roti or rice.

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Abhay Singh
Abhay Singh
Abhay Singh is Our Journalist at Spot News 18. He Loves to Gather News and to Provide Authentic News to Our Readers. He Is very Passionated about his Work.

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