PALAK PANEER CHOLE
INGREDIENTS FOR CHOLE MASALA
1 ½ tbsp dried pomegranate seeds
2green cardamom
½ javitri
2star anise
2tsp coriander seeds
1 ½ tsp cumin seeds
2small pieces of cinnamon
1-2 dry red chillies
1tbsp Chana dal
½ tsp ajwain seeds
salt
½ tsp hing
1 ½ tsp fennel seeds
4-5 black peppercorns
1tsp dry mint powder
2tsp mango powder
½ tsp Saunth ( dry ginger powder)
¼ cup coriander leaves
2-3 small tomatoes, chopped
1tsp ginger paste
1tsp garlic paste
1-2 green chillies
INSTRUCTIONS
GRIND everything to a fine paste
OTHER INGREDIENTS
2 cups chole( chickpeas) soaked overnight and boiled ( 90 % )
1Cup Spinach purée
Mustard oil
2tsp Kasuri Methi
1Tsp Kashmiri chilli powder
2Tsp Coriander seed powder
Salt
Magic masala
½ tsp Turmeric powder
2medium Grated Onion
GratedTomato paste
1tsp Ginger, chopped
1tsp Garlic, chopped
2tbsp butter
1tbsp Lemon juice
Ghee
2tbsp Milk powder
50 gms Grated paneer
Paneer cubes
1tomato cut into big chunks
INSTRUCTIONS
HEAT mustard oil in a pan( with a little salt )
Add the boiled chole
Add Kasuri Methi, Kashmiri chilli powder, turmeric powder, magic masala and salt
Fry everything well on med-high flame
Remove and keep aside to use later
In the same pan add more mustard seed oil
Add Kashmiri chilli powder, ginger, garlic and fry
Add grated onion and fry until it turns brown
Add grated tomato and fry well
Add the ground chole masala paste
Fry everything well on med flame stirring continuously
Add water ( little by little) and continue to fry the masala until oil separates on the surface ( may take up to 10 mins on low flame )
Add spinach purée and mix well
Now add the chole
Add butter and mix
Add lemon juice
Add grated paneer, ghee and milk powder
Mix well
Add water if required and cover and cook for 5-10 mins on low flame
Add tomato and paneer cubes
Cover and cook for another 10 mins on low heat
That’s it, it’s ready
Garnish with grated paneer and coriander leaves
Enjoy with naans, puris, pulav
I’ve served it with whole-wheat puris, papad and salad
SPICE LEVEL:🌶🌶