Palak Chhole - Quick View Click for Full View 40 mins. 9
Description:
Well Spiced Kabuli Channa And Spinach
Preparation:
1) Wash & Soak Kabuli Channa in 3 cups of lukewarm water for 6 hours.
2) Finely cut Onion, Garlic, Ginger, Green Chilies and Tomato into slices.
3) Thaw frozen Palak blocks.
Cooking:
1)On medium low flame, 3 whistle pressure cook soaked Kabuli Channa adding Salt & 1 cup of water.
2) On medium low flame heat Oil in a pan.
3) Add sliced Onion, sliced Garlic, sliced Ginger, Salt and stir well time to time until little crispy.
4) Add sliced Green Chilies, sliced Tomato, thawed Palak blocks, Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Fennel Powder, Salt and mix thoroughly.
5) Add boiled Kabuli Channa with water and cover & cook for approx 12 mins.
6) Add lemon juice and mix thoroughly.
7) TURN OFF FLAME.
8) Add Ghee and stir well.
Serve For: 4 Persons
Total cooking time: 40 mins.
Garnishing:
Serve Hot
Ingredients Quantity Add to Cart
Tomato Slices 80 Gms
Onion Slices 50 Gms
Garlic Slices 5 Gms
Ginger Slices 5 Gms
Green Chilli Slices 5 Gms
Oil 4 Tablespoon
Spinach ( Palak ) 3 Block
Red Chilli Powder 1.5 Teaspoon
Garbanzo Beans ( Kabuli Chana ) 1 Cup
Coriander Powder 1 Teaspoon
Cumin Powder 1 Teaspoon
Garam Masala Powder 1 Teaspoon
Clarified Butter ( Makhan Ghee ) 1 Tablespoon
Lemon Juice 0.5 Tablespoon
Turmeric Powder 0.25 Teaspoon
Fennel Powder 0.25 Teaspoon
Salt As Required to Taste
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