Garbanzo beans, also known as Chhole, have gained popularity in Indian restaurants and homes alike. Palak Chhole is a delicious way to enjoy spinach, which takes on a creamy texture without the need for much cream. This is a delicious vegan alternative to Palak Paneer. The combination of spinach and beans served with rice or roti creates a satisfying and nutritious 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
note:
You can use canned beans or dried beans. For instructions on how to cook dried beans, click here.
preparation:
- Cook spinach until just wilted, either on the stovetop or in a microwave oven.
- Finely chop spinach when it is cool enough to touch or 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, and saute for a few seconds.
- Add curry powder and 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 the pot from the stove and blend it in 1/4 cup of sour cream.
- Taste and adjust seasonings, adding more sour cream if needed.
- Serve over rice!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.