Chholey Palak

Ingredients: cooked canned or frozen spinach, chholey (garbanzo beans), cilantro, tomato paste, onions finely chopped, garlic and ginger grated, badshah punjabi chholey masala, dhania powder, red chili powder, fennel (saunf) powder, turmeric, lime.

If you are using raw spinach and raw, soaked chholey, use a pressure cooker. Following recipe is for using cooked spinach and canned chholey.

Process:

• Heat oil in a wide pan, add heeng, onions. After onions become translucent, add grated garlic and ginger. Add tomato paste and one cup of chopped canned or frozen spinach. Add chopped cilantro. 
• Let this mix cook. Add fennel powder as this compliments the taste of spinach. 
• Once oil starts separating and spinach seems to be well cooked, add chholey and stir. 
• Add the dry spices--masala, red chili powder, dhania powder and turmeric. Stir and cook without lid till chholey are tender and cooked. 
• Add masala and additional garlic as per taste. Add salt and sugar. Add water. Cook for about 10-15 minutes till curry thickens. 
• Serve with a slice of lime and either hot roti or rice. This dish can also be eaten with just some chopped onions and cilantro. 

Enjoy!