Pressure cooking the beans:

• 5 cup Dried Handi white chickpeas
• 3 cups Water

For spinach paste and tomato puree:

• 10-12 cups Spinach (palak) washed, palak
• 10 cups Water
• 6-8 Green chilies
• 2 medium Tomato

For chana palak recipe:

• 5 cup Cashew nuts powdered
• 2 tablespoon Oil
• 1 teaspoon Handi Cumin seeds
• 1 of medium or 1 cup Red onion chopped finely
• 2 teaspoon Handi Ginger paste
• 2 teaspoon Handi Garlic paste
• 2 teaspoon Kasoori methi (dried fenugreek leaves)
• Handi Salt to taste
• 1 cup Water

Method:

Cooking chickpeas:

• Wash chickpeas under running cold water till water runs clear.
• Soak them for 8-10 hours or overnight.
• Drain and take into pressure cooker. Add 1 ½ cups of water. Cover with lid and put the weight on.
• Cook for 1 whistle on high + 20 minutes on medium-low heat. Or cook it till they are soft.
• Let the pressure go down by itself and then open the lid.

Preparation:

• Bring about 5-6 cups of water to a boil.
• Add salt to it, then add spinach and cook for 3 minutes.
• Drain all the water and run cold water over it so that it stops cooking. Keep in the colander.
• Now let the water come to a boil again. Make a cross at the bottom of the tomato.
• Blanch it into water for 4-5 minutes or till the skin starts to comes off.
• Immediately drop into cold water to stop cooking. Peel the skin off.
• Process the cashew powder into a grinder.
• After that, puree the tomato.
• And then puree the spinach with green chilies and keep them aside.

Making chole palak recipe:

• Heat the oil in a pan on medium heat.
• Once hot, add the cumin seeds and let them sizzle a bit.
• Then add chopped onions. Add some salt and let it cook till it becomes light brown.
• Add ginger paste, garlic paste. Cook for a minute.
• Add pureed tomato. Cook till the moisture evaporates.
• Add coriander powder, garam masala and kasoori methi. Mix and cook for a minute.
• Add the pureed spinach and mix well.
• Once curry comes to a boil, sprinkle cashew nut powder over it and mix it properly.
• Add the cooked chana and mix it.
• Add water if needed to adjust the gravy consistency. Let it simmer for 5 minutes.
• Then turn off the stove.
• Serve warm with your preferred flat bread.