Sunday, April 29, 2018

Palak Chana Chole / Spinach Chick Peas Curry with Eggs.

“Palak Chana Chole / Spinach Chick Peas Curry (White Whole Bengal Gram / Kabuli Chana Curry) With Eggs and served with Ghee Rice … Chole as we all know is a delicious curry from Punjabi Cuisine that is popular all over the world. Today I have prepared the same with addition of Palak, a nutritious leafy vegetable and the two blend very well together … A Delicious~Spicy~Aromatic Curry that is best relished with Bhatura / Poori but I served with Ghee Rice … Yummilicious ...... 

** Chole is a thick spicy gravy masala side dish prepared using chick peas / kabuli chana / white whole chana. This is a Punjabi / North Indian specialty that has been widely spread all round the world for many years now. Children and elders, all love this dish when served along with Bhatura a deep fried poori. The same can be enjoyed with paratha, naan or simple poori too. I previously posted a very old recipe that dated 40 yrs back a few weeks ago. Today I have prepared chole with the addition of palak / spinach a lovely green leafy vegetable enjoyed all over the world. The inclusion of fresh palak ground and added gives it more nutritional touch along with the eggs I added on it is just perfect for a Sunday Lunch. Eggs are high in proteins and must be relished at least once in week if you eat fish etc. during other days. Palak as we all know is very good for health, so do try this out and enjoy with either bathura, poori or ghee rice like me. I added 

** Here is Recipe for Palak Chana Chole / Spinach Chick Peas Curry .... 

** Ingredients : 
Chick Peas / Kabuli Chana / White Whole Chana : 1 cup 
Hard Boiled Eggs : 2-3 
Palak / Spinach : One bunch (You should have about 5 cups of chopped leaves) 
Onion / Kanda / Piyav: 1 small sized finely chopped 
Haldi / Turmeric Powder : ¼ tsp 
Red Chilly Powder : ½ tsp 
Butter (homemade saltless) : One lemon sized 
Cream : 2 tblsp (beaten) 
Lemon wedges for serving. 
Oil: 2-3 tblsp 
Salt to taste 

** Masala to be Ground 1 : 
Onion : One large sized cut into pieces. 
Ginger : 1 inch piece cut into small pieces 
Garlic : 8-10 cut into pieces. 

** Masala to be Ground 2 : 
Curry Leaves / Kadi Patta / Karbev : 6-8 fresh one’s 
Green Chillies : 6-8 depending upon individual spice level
Tomato : 1 large sized cut into small pieces 
Garam Masala Powder : ½ tsp 
Coriander / Dhania Powder : 1 tsp 
Cumin / Jeera Powder : ½ tsp 
Fennel / Badisep Powder : ½ tsp 
Tamarind / Imli : a small marble sized 

** Wash and soak kabuli chana in plenty of water for 6-8 hours or overnight. Wash in plenty of water and put them in pressure cooker pan with haldi, chilly powder, pinch of salt and water. The level of the water should be just slightly above the chana level in the cooker. Do not add too much water as it gets mushy if over cooked in too much of water. Now pressure cook on medium heat to 2 whistles, remove from heat and keep aside for 2 hours. This soaks up the water and the chana gets well done. If in hurry you can straight away start cooking once you are able to open the pressure cooker lid. 

** Hard Boil the eggs, shell them and keep them ready. You can check up the link given at the bottom of this recipe for perfectly hard boiled recipe / method, if you are new. Hard boiling of eggs is easy, but remember the bluish ring on the outer side of the yolk should never be formed for pefect hard boiled eggs, it is not the right way and is the result of overcooking. Check on the link for proper method. 

** Pick the leaves from the bunch of palak and chop them into medium sized pieces. Wash / rinse well under running water to remove all dust and dirt particles. Drain off excess water as much as possible. Put it in a thick bottomed kadai and cook on low heat for 5 minutes. Keep mixing in between to avoid getting stuck to the bottom. Do not add in any water. The water that clings to the leaves after complete drained is more than enough to cook spinach as spinach itself contains water too. Remove, cool and grind to a puree / paste with a hand blender and keep it ready aside. 

** Add all the ingredients under masala no. 1 into a mixer grinder and grind to a smooth paste. Again do not add in any water. The onion and garlic has enough water content in them to be ground into a smooth paste. Remove and keep it in a bowl aside ready. 

** Now add in the masala to be ground no.2 into the mixer grinder and grind all the ingredients to a smooth paste. Tomato contains water so again there is no need to add in water. But if need be you can add in little bit of water or spinach cooked water to bring it to a smooth paste. Remove and keep this in a bowl ready aside too. 

** Heat oil in a thick bottomed kadai, when hot enough lower the heat to minimum and add in the finely chopped onion and fry till it turns light brown in color. Now add in the ground onion, garlic, ginger paste and further fry till you get a nice aroma or the rawness of the ground ingredients are done off. It will take some 2-3 minutes. Be careful and do not bunr the masala, you can lower the heat to minimum if you find it difficult. 

** Now add in the second ground masala of tomato and other ingredients and further fry well for 3-4 mins. Till you see bubble bursting or oil leaving sides, now add in the palak puree and the cooked chana and mix well. Add salt to taste and check the consistency. If too thick add some water and mix well. This curry is supposed to be thick in texture, so do not add in much of water. Cook till you see bubbles appearing. 

** Lastly add in lemon sized fresh homemade butter or 2 tblsp of beaten cream and mix all together till well blended. Remove from fire and add in the eggs. Keep the curry covered aside for 20 minutes for all the flavors to get seeped in properly. You can garnish with kasoori methi or coriander leaves and mix well, I have not as I prefer the palak taste to remain intact. Also do not overcook the dish much or else the dark color of palak in the dishes turns darker in colour. 

** "Palak Chana Chole / Spinach Chick Peas Curry with Eggs and served with Ghee Rice" is done and ready to be served. You can serve it with Bathura, poori, parathas or mildly spiced pulav or ghee rice too. I served it with ghee rice as I love the combo of the two. While serving garnish with some sliced onions and a slice or wedges of lemon. Do try this delicious palak chana chole and enjoy with your family and friends. 

** You can use the search option for "Chole and Palak" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** For Perfectly Hard Boiled Eggs Method, Please follow the link given below ….. 

** For Ghee Rice Recipe, Please follow the link given below ….. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring". 

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