Greens with Chick Peas

Instead of the traditional palak panner, I decided to use another variety of greens (the common ones available in the market) and have chick peas instead of paneer. It was one of those weekends when I usually have the kitchen to myself, and this is what I was left with - Greens and chick peas! The recipe came out beautifully. What I loved best was the flavor of the spices mingled with the greens, and the boiled chick peas added its own zing to it, a bit mild and spicy at the same time.

Boiled chick peas

Finely chopped coriander
Cloves (2)
Green chillies (1)
Crushed pepper corns
Ginger juliennes
Ginger-garlic paste
Chilli powder
Garam masala
Ghee (2tbs)

1. Wash the greens well in cold water. Allow it to drain.
2. Then finely chop the greens and keep aside.
3. Heat oil in a wok and splutter cumin.
4. Add the chillies, ginger, garlic, cloves, pepper corns and hing. Saute
5. Now add the onions and fry it until it turns a golden brown.
6. Add the ginger-garlic paste and mix well.
7. Throw in the rest of the spices and stir.
8. Now add the greens and mix well.
9. Sprinkle water over the greens and cover with lid.
10. After a couple of minutes, remove the lid and stir. Repeat this until the greens and spices have cooked well.
11. Remove from stove and allow it to cool.
12. Now transfer the contents from the wok to a mixie and grind to a smooth paste.
13. In a wok, heat ghee and transfer the paste into the wok.
14. Now add the chick peas. Mix well.
15. When the greens and the ghee separate, you can remove from fire.
16. You may add an extra helping of the spices if you require.
17. Before you serve, add a dash of cream.
18. Sprinkle coriander leaves and serve.


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