CookingBook.in
Palak Chole Recipe (Spinach & Chickpea Curry)

Palak Chole Recipe (Spinach & Chickpea Curry)

By Admin
Prep Time Total in 60 M
Course Lunch
Cuisine North Indian Recipes
Diet High Protein Vegetarian

Palak Chole is nothing but Chickpeas cooked with spinach in spicy gravy. Chickpeas are a great source of protein for vegetarians and spinach is a storehouse of iron. During winter fresh bunches of spinach are available in every nook and corner of the cities in India and this dish makes a delicious combination of the two wholesome foods.  With adding spinach in this dish both health and taste dimension are intensified. Palak Chole can be relished with your choice of Indian breads for dinner or in the for lunch along with Jeera Rice. 

Ingredients

  • 1 cup Kabuli Chana (White Chickpeas)
  • soaked overnight
  • 1 cup Spinach Leaves (Palak)
  • washed and roughly chopped
  • 1 Onion
  • finely chopped
  • 1 Tomato
  • finely chopped
  • 1 Green Chilli
  • slit
  • 1 inch Ginger
  • grated
  • 2 cloves Garlic
  • grated
  • Salt
  • as per taste
  • 2 teaspoons Garam masala powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 Bay leaves (tej patta)
  • 2 Cardamom (Elaichi) Pods/Seeds

Instructions

Step 1

To make Palak Chole Recipe first clean, wash and soak chickpeas in water overnight or atleast 5 - 6 hours

Step 2

While chickpea is soaked make puree of tomato and green chili using 2 - 3 tablespoon of water in blender

Step 3

Heat a teaspoon of oil in a pan; add in the chopped spinach and sautee until the spinach is soft and tender

Step 4

Keep this aside

Step 5

Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different

Step 6

Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes

Step 7

In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma

Step 8

Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color

Step 9

Once onion is ready add tomato puree, salt, turmeric powder, garam masala, coriander powder, red chili powder until you see the mixture coming together and thickening a little bit

Step 10

Add the chickpeas along with the water it was soaked in into the masala and stir well

Step 11

Add in additional water so that the water level is atleast 2 inches above the soaked chola/ chickpeas

Step 12

Give it a good stir and cover the pressure cooker and place its weight on

Step 13

Cook the chola in the pressure cooker until you hear 4 to 5 whisles

Step 14

After 4 to 5 whistles, turn the heat to low and simmer the chola for another 15 minutes and then turn off the heat

Step 15

Allow the pressure to release naturally

Step 16

This will take another 15 minutes

Step 17

Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir

Step 18

Check the salt and spice levels and adjust to suit your taste

Step 19

Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Chole is ready to be served

Step 20

Serve the Palak Chole (Spinach & Chickpea Curry) along with a choice of Indian breads for dinner or in the for lunch along with Jeera Rice

Share this recipe