Chole Palak (Chickpeas and Spinach)

A vegetarian chickpea and spinach curry, which is simple to create.

The other ingredients are: diced onion, garlic, ginger, cloves, cinnamon, bay leaf, ground in a mortar, which should be stir-fried until the onions are golden brown.

For the Palak sauce, I used some left over tinned tomato, two handfuls of spinach leaves, turmeric, three Indian finger chillies, Some asfoetida, garam massala curry powder, a dessert spoonful of ground coriander, and salt. Blend.  I added a dessert spoonful of cornflour for thickening. Maize or Gram flour may be used instead.

Add the chickpeas and the stir-fried ingredients to the Palak sauce, plus a handful of finely chopped spinach and some chopped potato (optional), and simmer for at least ten to fifteen minutes. Serve with basmati rice, cooked with a pinch of sumac. Delicious!

Aloo Palak Curry

A vegetarian potato curry, which is essentially simple to create, though I have seen recipes which look like a lot of work.

The ingredients are: diced onion, garlic, ginger, cloves, cinnamon, bay leaf, ground in a mortar, for frying in a small pan.

For the Palak sauce, I used some left over tinned tomato, two handfuls of spinach leaves, turmeric, three Indian finger chillies, Some Asfoetida, garam massala curry powder, and salt. All blended. I added a dessert spoonful of cornflour, though maize or gram flour would be more traditional.

Add the stir-fried ingredients to the Palak sauce, and simmer for ten to fifteen minutes.

The potatoes were boiled before being added to the dish. Some julianed ginger was added as a garnish, along with some spinach leaves.