Chole Palak with Jeera Rice

Instructions

1. 1

   Cook the Chickpeas

   • Drain the overnight-soaked chickpeas. Place them in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on high heat for 4-5 whistles, then lower the heat and simmer for 15-20 minutes.
   • Allow the pressure to release naturally. The chickpeas should be soft and easily mashable. Do not discard the cooking water.
2. 2

   Prepare the Spinach Puree

   • While the chickpeas cook, bring a large pot of water to a boil. Add the spinach leaves and blanch for exactly 2 minutes until they wilt.
   • Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.
   • Once cooled, drain the spinach completely and blend it into a smooth puree. You can add 1-2 tablespoons of water if needed to help it blend.
3. 3

   Make the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds, bay leaf, and the crushed black cardamom. Let them sizzle for 30 seconds.
   • Add the asafoetida, followed by the finely chopped onion. Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating at the edges.
4. 4

   Combine Spices and Spinach

   • Reduce the heat to low. Add the powdered spices: turmeric powder, red chili powder, coriander powder, and chole masala. Stir continuously for 1 minute to toast the spices without burning them.
   • Pour in the prepared spinach puree and add the remaining 1 tsp of salt. Mix well and cook for 3-4 minutes, allowing the spinach to cook with the masala.
5. 5

   Simmer the Curry

   • Add the cooked chickpeas along with all of their cooking water to the pan. Stir everything together gently.
   • Using the back of your ladle, lightly mash a few chickpeas against the side of the pan to help thicken the gravy.
   • Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld beautifully.
6. 6

   Finish and Serve

   • Turn off the heat. Stir in the garam masala and the crushed dried fenugreek leaves (kasuri methi).
   • Finally, add the fresh lemon juice and give it one last mix.
   • Let the curry rest for 5 minutes before serving. Serve hot with jeera rice, basmati rice, roti, or naan.