Kadai Palak Chole

Kadai Palak Chole


A very unique recipe from Sweetie Singh’s Dhaba. As I was preparing    this dish, the flavours just wafted in and around my kitchen. The Kadai Chole Masala Powder gave a new facelift to the dish. Goes well with naan, puri, roti, Peeli Pulao and plain rice.


Boiled white Channa – 1 cup

Blanched and ground Palak purée – 1/2 cup

Finely chopped  onion – 1

Salt to taste

Sugar – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder – 1 teaspoon

Kadai Chole Masala Powder  – 1 teaspoon

Grind to a fine paste

Chopped tomatoes – 2

Chopped garlic flakes – 6

Chopped Ginger – 2 teaspoons

Chopped  green chilli – 1

Grind all the above mentioned ingredients to a fine paste in a blender.

To Season 

Oil – 3 tablespoons

Jeera – 1 teaspoon

To Garnish

Butter – 1 teaspoon

Crushed kasoori methi – little

Red chilli flakes – little

Finely chopped green coriander leaves – little


Heat a pan. Season. First fry the chopped onions on medium flame till golden. Add the turmeric powder. Sim the flame and sauté for 2 minutes. Add the ground paste. Cover and cook on sim flame till the raw smell goes and oil seeps on top. Add salt, sugar, chilli powder, Kadhai Chole Masala Powder. Sauté on sim flame for 5 minutes. Add the boiled Channa. Cook on sim flame for 5 minutes. Switch off the stove. Add the Palak purée. Mix. Garnish and serve hot with Peeli Pulao .

Chef’s Tips

1) Mash little boiled Channa lightly and add to the gravy. The consistency of the gravy will be good.

2) Can add a sprinkle of black salt in the end for that extra special touch.



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