Palak Paneer / Chole

ingredients

• 3 cardamom pods
• ~1/2 tbsp cumin seeds (Penzey's)
• 1 tsp coriander seeds
• 1/2 tsp fenugreek (Penzey's)
• 1/2 tsp garam masala (Penzey's)
• cayenne powder (Penzey's)
• hot curry powder (Penzey's) as needed
• ghee (or oil AND butter)
• 350 g spinach, w stems (2 bunches at ONF)
• 1 big heirloom tomato
• 1 onion
• 1.5 tbsp fresh ginger
• 10ish garlic cloves
• 1-3 serrano, or sub cayenne powder
• 200g chickpeas OR 1 package of paneer

notes

i have no idea what im doing here as i have no connection to this culture so if you have tips... ping me

if you're hosting someone w/ that cilantro-soap gene variation, leave out the coriander seeds.

directions

if you are making chole, soak day before and then boil (or boil a can).

begin cleaning spinach so you can continue while veggies + spices cook.

use a stainless steel pan!!

heat ghee (or oil), smoosh cardamom, coriander, and cumin in that order and fry all on medium. it should be a bit crispy, and stick to pan.

cut up your onion roughly, and cook until translucent.

blanch spinach

add other spices except cayenne powder and hot curry powder for a minute or two. while those are cooking, begin boiling water to blanch spinach.

cut tomatoes into 4ths and add to pan. this should help deglaze.

cool your spinach down by draining over ice or rinsing w cold water.

add ginger, garlic, and serrano and cook until fragrant.

blend your toasted veggies with your spinach.

combine all in original pan, don't clean any remaining spices/ crisp. cook on low/medium. add salt, taste, then add cayenne and hot curry powder as needed.

fry your paneer or your chole in some ghee (or butter), coated in the hot curry powder. for paneer, make sure it gets a golden edge on at least a few sides.

combine goop w your protein

oh and i hope you were cooking rice on the side. smh if not. you better start on that now...

enjoy!!