Chole Palak

Chole Palak

If you are lucky enough to live in Pocatello you can get the royal treatment and beautiful Himalayan cuisine at Taste of India and Nepal.  The menu is extensive and exciting.  I adore the Butter Chicken and cannot get enough of the spinach and chickpeas.  We don't live that far away but on cold dark winter days when the interstate is dangerous, I cook.  When the world outside is white and hostile it is soul warming to fill the house with spice and heat.
Last week was pretty bleak so I had a go at Chole Palak, chickpeas and spinach simmered in a savory tomato gravy.  It is not exactly like Mrs. Kasab's, but it'll do in a pinch and is made from ingredients I almost always have on hand.

Chickpeas (Chole)

Start with a can of chickpeas, rinsed and drained.  Set these aside and peel and chop some fresh ginger and rough chop a green chili--I like heat.  Put the ginger and chili into the blender with a can of tomatoes and spin them into a puree.

Cumin seed

Heat some canola oil in a heavy bottomed dutch oven.  When the oil is shimmering drop in a cumin seed, if it cracks immediately the oil is hot enough--add the rest of the seeds.

Coriander, turmeric and red pepper flakes

When the seeds are cracked, add the coriander, turmeric and red pepper flakes.  Cook for 30 seconds, just until the spices bloom and then add the tomato puree.

Oil and spices

The oil is hot and the tomato puree will spatter so be careful. (You may even want to remove the pan from the heat and then add the puree.)

Tomato puree

Cook this for about five minutes, stirring occasionally, until the tomato mixture begins to thicken and separate from the oil.

Tomato mixture separation

Then add spinach, salt and water.  Cook this with a lid on to make a savory gravy.  After about 5 minutes,  add the chickpeas.  Stir and taste, adjust the seasoning and if it is getting too thick, add a little water.  Simmer for 8 to 10 minutes. 

Spinach simmering in the tomato gravy

Finally add some garam masala, stir, make a final tasting to adjust the seasoning and serve in warm bowls.

Garam Masala (recipe below)

 Chole Palak

14 oz can tomatoes

1 TB ginger, peeled and chopped

1 green chili, rough chopped

3 TB canola oil

1 tsp cumin seed

1 TB coriander

½ tsp turmeric

½ tsp red pepper flakes

½-1 tsp salt

1 c. water

24 oz spinach, chopped (I used a bag of frozen, partially thawed)

15 oz can chickpeas, drained and rinsed

½ tsp garam masala

Puree the tomatoes, ginger and green chili in a blender.

Heat oil in a large heavy bottomed deep-sided pot.  Test the heat by adding one cumin seed to the oil, if the seed cracks right away the oil is ready.  Add the remaining cumin seeds when they crack, add the tomato puree, coriander, turmeric and red chili flakes.  Cook mixture three to four minutes on medium heat.  The tomato mixture will begin to separate from the oil and reduce to about half.

Add the spinach, salt and water.  Cook, covered, four to five minutes on medium heat.

Add the chickpeas and more water as needed to create desired consistency.  Cook on low heat for 8 minutes.  Add the garam masala, stir and serve.

 

Garam Masala:

2 TB cumin

2 TB coriander

2 t. black pepper

1 t. cardomom

1 t. cinnamon

¼ t. cloves

Put all ingredients into a small container with a tight fitting lid and shake to mix.  Store in a cool, dark cupboard.

This recipe was inspired by Manjula's Kitchen.