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.
Oil – 3 tablespoons
Jeera – 1 teaspoon
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 .
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.