Garbanzo beans or Chhole have become really popular at Indian restaurants and homes. Palak Chhole is a great way to serve spinach which tastes creamy without much cream. The combination of spinach with beans, served with rice or roti, makes a wholesome meal.
1 lb. spinach, fresh or frozen
2 Tbsps. butter or oil
1 medium onion chopped (about 1 cup)
3 cloves garlic, minced
3/4 inch cube ginger, minced
1 Tbsp. Curry Powder
1 medium tomato diced
2 bay leaves
1/2 tsp. cayenne pepper
3/4 tsp. salt
2 cups cooked garbanzo beans (see note)
1 tsp. Garam Masala
1/4-1/2 cup low fat sour cream
- Cook spinach until just wilted, either on the stove top or in a microwave oven.
- Finely chop spinach when cool enough to touch or chop it with an immersion blender. (I find it easier to chop cooked spinach than raw spinach). Set aside.
- In a medium saucepan, heat butter.
- Add onions and saute until golden brown, about 5-7 minutes.
- Add ginger and garlic, saute for a few seconds.
- Add curry powder, stir for a few seconds.
- Add tomatoes, bay leaves, cayenne pepper and salt.
- When tomatoes start to simmer, add spinach and garbanzo beans.
- Bring to a boil, adding 1/2 cup of water if needed; do not cover the pot.
- Add Garam Masala, lower heat and simmer Palak Chhole for 5-6 minutes.
- Remove pot from stove, blend in 1/4 cup sour cream.
- Taste and adjust seasonings adding more sour cream if needed.
- Serve over rice!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.