Category Archives: Dhaba Delicacies

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.



Peeli Pulao with Kadai Palak Chole

Peeli Pulao 


Peeli in Hindi  means yellow in colour.


Dhaba is a road side eatery which serves fresh local food. One of my trips to Fatehpur Sikri  which is near Agra, I had a chance to meet Sweetie Singh the owner of a Dhaba on the highway to Delhi. He served us  such superb, tasty food. I tried Kadai Palak Chole there. The taste was so unique. He also told me the difference between Kadai Chole Masala and Kadai Masala. The curd he gave us was just fantastic. The pricing was so so reasonable. Also I tasted Peeli Pulao .

The Pulao was subtle and light yellow in colour throughly complimented the Jade green Kadai Palak Chole. I still cherish the memories of our trip to Fatehpur Sikri. I have given the recipe for Kadai Chole Masala. Do try the recipes. I want you all to enjoy making these recipes as much as I have enjoyed making them. Cheers ! 


Washed , soaked and drained Basmathi rice – 1 cup

Carrot – 1/2 cup ( cut to thick strips )

Beans – 1/2 cup ( cut to long pieces )

Green peas – 1/2 cup

Onion – 1 ( chopped finely )

Garlic – 6 flakes ( chopped finely )

Salt to taste

Turmeric powder – 2 pinches

For the Almond Masala Water

Blanched almonds – 3

Garlic flakes – 2 ( chopped )

Green chilli – 1 ( chopped )

Chopped ginger – 1 tablespoon

Water – 2 cups

Grind these above ingredients to a fine paste and mix it with 2 cups of water nicely and strain it n a bowl, cover and leave it aside.

To Season

Oil – 2 tablespoons

Ghee – 1 teaspoon

Cloves – 4

Cardamom – 2

Cinnamon – 2 small sticks


Heat a pan. Season all the above mentioned seasoning ingredients. Fry the onion  on sim flame till transparent. Next add the chopped garlic. Sauté for 3 minutes. Add all the veggies, salt to taste. Sauté for 3 minutes on sim flame. Add the drained Basmathi rice, turmeric powder and sauté on sim flame for 5 minutes. Add the Almond Masala Water. Once the mix boils, cover and cook on sim flame till the rice is  cooked. Switch off the stove. Serve hot with Kadai Palak Chole , pappad  and thick curds.

Chef’s Tips

1) Cook the rice on sim flame . The colour will be just excellent. Children will love this Peeli Pulao.