CHOLE- PALAK (Garbanzo Bean and Spinach Curry)
 
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • 2 cups cooked garbanzo beans
  • 4 cups spinach
  • 2 tablespoons ghee or oil
  • 1 cup tomatoes, diced
  • 2 inch piece of ginger, finely grated
  • ½ jalenpeno, finely grated
  • ½ cup mint, finely chopped
  • ½ teaspoon cumin seeds
  • ½ teaspoon crushed fennel seeds
  • ⅛ teaspoon hing
  • ½ teaspoon turmeric
  • ½ teaspoon black salt
  • 2 teaspoon garam masala
  • 2 teaspoon salt
  • ½ -1 cup black tea, brewed and strained
  • ½ cup cilantro, finely chopped
  • Garnish with a squeeze of lemon juice.
Instructions
  1. In a small food processor or blender, combine tomatoes, ginger, jalapeno and mint into a paste.
  2. Warm oil on medium heat. Once warm add cumin and crushed fennel seeds. When seeds begin popping, add hing, turmeric and garam masala. Mix for a few seconds and then add the paste.
  3. Saute paste for 2-3 minutes, then add garbanzo beans salt, black salt and black tea. Add spinach. Bring to a simmer, then turn temperature to low and cook covered for 5-7 minutes or until beans are cooked to desired consistency.
  4. Garnish with cilantro and lemon juice before serving.
Notes
Vegan: Use oil instead of ghee.
Gluten Free: Totally gluten free!
Yogic: Pitta Dosha- Replace spinach with kale and eat with dollop of yogurt.
Vata Dosha- Cut the amount of garbanzos in half and add more veggies. Pair with rice. Kapha Dosha- ENJOY!
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/chole-palak-and-cooking-the-afternoon-away/