'A unique and delicious fusion of spinach and chickpeas! PALAK CHOLE (Serves - 4) Ingredients 2 cups chickpeas (kabuli chana), soaked overnight and boiled with salt 1 bunch spinach leaves washed, stems removed 1-2 green chillies Salt to taste 2 teaspoons lime juice 3 tablespoons oil 1 teaspoon cumin seeds 1 tablespoon chopped garlic 1 medium onion, finely chopped 1 teaspoon ginger chilli paste Ginger, thinly sliced for garnish Fresh cream for garnish Method 1. Boil sufficient water in a deep non-stick pan and add spinach. Blanch for 30 seconds - 1 minute. Drain and transfer spinach in a pan. Add in a bowl filled with cold water or running water. 2. Drain water and add blanched spinach in a blender, add green chillies, salt, 1 teaspoon lime juice and make a fine puree. Don’t over grind as spinach would heat and turn black. 3. Heat a deep non-stick pan and heat oil, add cumin seeds, chopped garlic, onion . Sauté till onion turns soft. Add little salt and sauté for a minute till onions turn golden brown. Add spinach puree and add chickpeas. Add ginger chilli paste and remaining lemon juice. Mix well. Cook for 2-3 minutes on medium heat. Switch off heat. 4. Transfer in a serving bowl. 5. Serve hot garnished with ginger juliennes or fresh cream. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor #PalakChole'
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