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Palak Chole Recipe: To enhance the taste of spinach chole, add tea leaves water, know the recipe of this fun dish

Palak Chole Recipe: Palak Paneer, Corn Spinach and Aloo Spinach, you must have tasted all of them at some point or the other. Today we are going to tell such a combination with spinach, which is not only slightly different in taste, but tea leaves are used to make it. Yes, this is a dish in which boiled tea leaves are used.

We hope that you must have stopped after reading so much about this dish. This recipe made by mixing chickpeas with spinach can be made on the arrival of a special guest. With this, putting extra butter on cumin rice, naan or tandoori roti and serving it hot will enhance the taste. Let’s learn how to make this dish.

material
Chole – 2 bowls (soaked overnight)
Spinach – half kilo
Garlic – 10 buds
Onion – 2 finely chopped
Tomato – 3 finely chopped
Green chili – 4 finely chopped
Ginger paste – tbsp
Mustard oil – 3 tbsp
Coriander Powder – 2 tbsp
Kashmiri chili – 1 tsp
Cumin – 1 tsp
Cloves – 3
Big cardamom – 1
small cardamom – 2
Black pepper – 4 grains
Cinnamon – 2 pieces
Bay leaves – 1
Tea leaves – 1 tsp
Butter – 1 tbsp
Salt – as per taste

Also read: Dahi Aloo Recipe: If you are bored by eating the same vegetable, then make curd potato

How to make Spinach Chole
Take chickpeas soaked overnight and add 1 cup boiled tea leaf water (filtered), cloves, small and big cardamom, bay leaves, black pepper, cinnamon and garlic. After this, put this mixture in the cooker and boil it for 5-6 whistles. When the steam of the cooker is exhausted, then separate the remaining spices except garlic from the chickpeas. On the other hand, boil the spinach and grind it. Heat mustard oil in a pan and add cumin, ginger paste and stir it for a minute.

Also read: Kashmiri Pulao Recipe: Make Kashmiri Pulao Delicious For Guests

Now add onion and fry it on medium flame till the color of onion changes. When the onion is fried, then add tomato, coriander powder, Kashmiri chili, salt and green chili and fry it. After cooking on low flame for a while, when oil starts leaving from the spices, then add chickpeas and spinach to it. Cover it on low flame and leave it for 10 minutes, but keep stirring in between, so that the vegetable does not burn. Add water as required and switch off the gas when it comes to a boil. Lastly add butter and serve with hot roti or rice.

Tags: Food, Food Recipe, Lifestyle

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