Saucepans and Spices

View Original

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:🌶🌶