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Preparation Time : 480
Cook Time : 30
Total Time : 510
Chole/ Chickpeas 1 cups
Palak/Spinach bunches,which yield almost 11/2 cup paste after boiling 2-3 nos
Medium Onion, Paste 2 nos
Garlic Paste 1 tsp
Green Chilli Paste 1 tsp
Lime Juice 1 tsp
Coriander Powder 1 tsp
cumin powder 1 tsp
Refined Oil 3 tbsp
Cinnamon Stick 1/2 inch
Salt (as per taste) 1 1/2 tsp
Soak the chickpeas overnight or 7 to 8 hours.
Later drain the water and pressure cook the chickpeas for 3 to 4 whistles so that they are soft but at the same time retain their shape.
Choose the clean leaves from palak/spinack bunches and blanch them for few minutes.
Drain the water and make a smooth green puree.
Now heat oil in a pan and add a cinnamon stick into it.
After that add onion and garlic paste into the oil and cook well.
Once the raw smell of onion is gone add palak/spinach puree and green chilli paste.
Keep on stirring it under low to medium flame.
Once the palak is well cooked, add coriander powder, cumin powder and salt according to the taste.
Mix all the spices and now add the boiled chickpeas into the gravy.
Now add 1/2 cup of water and allow the curry to boil for 3 to 4 minutes.
Finally add lime juice and switch off the gas.
Serve hot chole palak with any Indian bread.
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