Monday, July 13, 2015



I like to make dishes out of chickpeas as they go well with rotis. In this blog, you will find recipes for Kadhai Chole, and Pindi Chole.

I was delighted to come across this dish made of chickpeas, cooked with spices, spinach and fenugreek leaves. This is from the Thermalchu blog, from where I have adapted this recipe for Saag Chole .

It is a very nutritious dish with the inclusion of greens cooked with chickpeas. We enjoyed having this with rotis.

  • Kabuli Chana (Chickpeas), 1 cup
  • Palak, (Spinach), 1 cup
  • Fenugreek Leaves ( Methi leaves), 1 cup
  • Onion, 1
  • Tomato, 1
  • Green Chillies, 3
  • Ginger Garlic Paste, 1/4 tsp
  • Turmeric Powder, 1/4 tsp
  • Amchur Powder ( Dry Mango Powder), 1/4 tsp
  • Coriander-Cumin Powder, 1 and 1/2 tsp
  • Chilli Powder, 1 tsp, or to taste
  • Garam Masala Powder, 1/2 tsp
  • Salt, to taste
  • Oil, 2 tsp
  • Fresh Coriander Leaves, chopped, 1 tbsp, for garnish

Wash and soak the chickpeas for 8-10 hours or overnight. 
Wash the palak leaves and chop them
Wash and chop the methi leaves
Chop the onion, tomato, and green chillies
Cook the soaked chickpeas in a pressure cooker for 4-5 whistles or till done, and keep aside
In a small pan, dry roast the coriander and cumin seeds, powder it once it cools and keep aside
In a thick-bottomed kadhai, heat oil and when it gets hot add the chopped green chillies and onion and saute till the onion turns golden brown
Add ginger garlic paste and saute till the raw smell goes
Next, add turmeric powder, roasted coriander-cumin powder, chilli powder, amchur powder and garam masala powder. Stir to prevent the spices from getting burnt
Add the chopped tomato, salt, and cook till the tomato becomes soft
Now add the cooked chickpeas, chopped palak and methi leaves and a little stock of the cooked chickpeas. Mix well.
Cook till the palak and methi leaves get done and are well-blended with the chickpeas 
Garnish with chopped coriander leaves, and serve hot with rotis.

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