Punjabi Chole is a popular North Indian style curry. Their hearty and versatile nature makes them a sought-after ingredient in vegetarian dishes. Chloe also is known as Chana/ chickpeas or garbanzo bean are cooked in onion, tomato-based sauce and are flavored with ginger, garlic, and a variety of spices. Punjabi Chole or Rajma is essential on the menu when guests come over.
What I love about chickpeas is how versatile they are in the kitchen- able to take on many textures from the creamiest of creamy to the crispiest of crispy. Like lentils, they are comfort food in our household- comfort food that leaves us feeling energized and alive instead of tired and heavy.
Tomato Based Curry is cooked in a tomato onion gravy enriched with Indian spices makes you ask for more. Channa Masala is usually had with steaming hot rice along with lemony and spicy onion cucumber salad.
Spinach Based Curry is a north Indian delicious curry made with spinach and chickpeas. Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones. But be sure to soak them first to get rid of things called phytates, which can get in the way of your body absorbing the calcium in chickpeas. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.
Chickpea ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 3
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 2 cubes
Dry coriander leaves powder – 1/4 cup
Cumin – 1 tsp
Roasted cumin powder – 1 tbsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Chana masala- 1 tsp
Chaat masala – 1 tsp
Salt to taste
Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 2
Bay leaf – 1
Few black peppercorns
- Put soaked chickpeas with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled chickpeas into two equal parts ( 1 cup each).
- Check to see the chickpeas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
- Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
- Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds. Allow to the seeds to crackle.
- Then add Whole Garam Masalas. Saute for 15 seconds.
- Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
- Then add chopped tomato and until they’re soft. Now allow to masala to cool completely and then grind (remove bay leaf & remove black cardamom skin) it into smooth paste.
- Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, chana masala, chaat masala, salt with little water (low heat) and add pureed onion tomato mixture. Mix it well and cook until masala leaves oil on low flame.
- After masala is prepared add roasted cumin powder and cook for a minute. Then take out 1/2 cup of prepared masala (for spinach gravy) and keep it aside.
Tomato Based Gravy :
- Take 1/4 cup (From 1 cup) of boiled chickpeas on a plate. Gently mash them with a potato masher.
- Now add mashed boiled chickpeas in a prepared masala and cook for 3 minutes on the medium-low flame.
- Now the remaining boiled chickpeas, one butter cube and mix them well. Close the lid and cook chickpeas for 2-5 minutes on high flame.
- Tomato based chickpeas curry is ready to serve. Serve with plain rice.
Spinach Based Gravy :
- Heat 1 tbsp oil in a deep non-stick pan and add prepared onion tomato masala (1/2 cup).
- Now add puree spinach, little salt and boiled chickpeas. Cook on low flame for 5 minutes.
- Now add 1/2 cup water and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
- Switch off the flame and add one cube of butter. Stir it once. Serve hot with plain rice or paratha or chapati.