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Tasty and Healthy palak recipe with chickpeas - North Indian Style
Published On: 16 Dec 2008
for more details, click the name of the ingredient
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Bengali: Laban / Noone
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Wash and soak chickpeas in 4 - 5 cups of water for 5 - 6 hours.
Drain, add 3 cups of fresh water and pressure-cook till done. Drain and refresh.
Remove stalks, wash and blanch spinach in boiling water for 2 minutes. Drain, refresh and blend to a puree.
Remove stems and wash green chillies.
Peel and wash ginger and garlic.
Grind the three to a coarse paste using a little water.
Heat ghee in a kadai.
Add cumin seeds and sautT till it changes colour.
Add green chillies-ginger-garlic paste and fry for a while.
Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the sides of the pan.
Add spinach puree and chick peas and stir gently.
Cover and allow to simmer on low heat for 5 - 6 minutes.
Garnish with ginger juliennes. :- Serve hot.
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