Palak Chole

Garbanzo/Chickpeas - 1 lb 

Onions - 2

Tomatoes - 3

Green Chilis - 2

Grated ginger - 1 inch

Crushed garlic - 2 cloves

Spinach leaves - 2 cups

Milk - 1/2 cup

Red chili powder - 1 tbsp

Chole masala - 1 tbsp

Salt - to taste

Oil - 1 tbsp

Cumin seeds - 1 tsp

Soak the chickpeas for 8 hrs and pressure cook for 3 to 4 whistles until soft.

Alternately, you can use the canned ones, but make sure to drain and wash them well before using.

In a pan, add the oil and the cumin seeds. When they splutter, add the onions and green chilis.

Fry till soft, and add the ginger and garlic.

When fragrant, add the tomatoes.

When soft, add the salt, chili powder, chole masala (or garam masala). Fry till the raw smell disappears.

Add the chickpeas and 1/2 cup water.

Add the milk for creaminess and the spinach.

When the spinach is wilted, turn off the heat and serve.