Palak Chole

Ingredients 

• 1 cup chickpeas (kabuli chane) soaked overnight, drained and boiled in fresh water
• 1 large bunch fresh spinach leaves stems removed and washed
• 1-2 green chillies
• Salt to taste
• 2 teaspoons lemon juice
• 1 1/2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon chopped garlic 
• 1 medium onion, finely chopped
• 1 tablespoon ginger-green chilli paste
• Ginger, cut into thin strips to garnish

Method

1. Boil sufficient water in a deep non-stick pan, add spinach and let them blanch for 30 seconds-1 minute. Drain and transfer into a bowl of ice-cold water or cool under running water.
2. Drain the spinach and put them into a blender jar, add green chillies, salt and 1 tsp lemon juice and blend to a fine puree.
3. Heat oil a deep non-stick pan, add cumin seeds and let their colour change. Add garlic and saute till the raw smell disappears. Add onion, mix and sauté till translucent.
4. Add a little salt and sauté for till onion turns golden brown. Add spinach puree and chickpeas and mix well.
5. Add ginger-green chilli paste and remaining lemon juice, mix well and cook for 2-3 minutes on medium heat. Switch off heat.
6. Transfer into a serving bowl, garnish with ginger strips and serve hot.