Lunch Ideas
Palak Chole with Roti
Punjabi chole cooked down with a big handful of spinach, served with two rotis. More iron and fibre than regular chole, same weekend taste.
470
kcal
20g
protein
80g
carbs
9g
fat
Per serving · makes 3 · 45 minutes
Ingredients
- •150 g kabuli chana, soaked overnight
- •200 g spinach, blanched and pureed
- •1 large onion (100 g), finely chopped
- •2 tomatoes (150 g), pureed
- •1 tsp ginger-garlic paste, 1 green chilli
- •1 tbsp oil
- •1.5 tsp chole masala, half tsp each of turmeric, red chilli and cumin
- •Salt, lemon
- •180 g atta for 6 rotis (2 per person, counted in the numbers)
Method
- 1.Pressure cook the chana with salt for 5 to 6 whistles until soft. Keep the water.
- 2.Heat the oil, add cumin, then the onion. Cook until golden.
- 3.Add ginger-garlic paste, chilli and the tomato puree. Cook until the oil separates, then add the spices.
- 4.Add the chana with some of its water and simmer 10 minutes. Stir in the spinach puree and cook 5 more minutes.
- 5.Finish with lemon and serve with 2 rotis per person.
Coach’s note
A squeeze of lemon on spinach and chana helps your body absorb the iron. Worth doing if you have been told your iron is low.
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