Palak Chole (Spinach Chickpeas Curry)
An Easy, Healthy, and Flavorful North Indian Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Chickpeas (Kabuli Chana) | 1 cup (soaked overnight) |
| Fresh Spinach | 1 cup (washed and roughly chopped) |
| Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Green Chilli | 1 (slit) |
| Ginger | 1 inch (grated) |
| Garlic | 2 cloves (grated) |
| Salt | As per taste |
| Garam Masala Powder | 2 tsp |
| Turmeric Powder | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Bay Leaf | 1 |
| Green Cardamom | 2 |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: High Protein, Vegetarian
Instructions:
To prepare Palak Chole, start by washing the chickpeas (Kabuli Chana) thoroughly. Soak them in water for 5 to 6 hours, preferably overnight, to soften. Once soaked, drain and set aside.
Next, in a blender, combine chopped tomatoes, green chili, and a little water. Blend them into a smooth puree and set it aside for later use.
In a large pan or kadhai, heat some oil. Add the spinach to the pan and sauté until it wilts and softens, which should take around 3-4 minutes. Once done, remove the spinach from the pan and set it aside.
Now, take a pressure cooker and heat some more oil. Once the oil is hot, add the bay leaf and cardamom pods. Let them splutter for about a minute to release their aroma.
Next, add finely chopped onions, grated ginger, and garlic to the pressure cooker. Cook them until the onions turn golden brown and soften, about 4-5 minutes.
After the onions are golden, add the prepared tomato puree, salt, turmeric powder, garam masala powder, coriander powder, and red chili powder. Stir well and cook the mixture for another minute to let the spices release their flavor.
Once the spices are well combined with the tomato mixture, add the soaked chickpeas to the cooker. Mix them thoroughly with the spices and tomato puree.
Add water to the pressure cooker as needed to create a gravy-like consistency. Close the lid of the pressure cooker and cook the chickpeas for about 4-5 whistles. Then reduce the heat and let it simmer for 15 minutes.
After the cooking time is up, turn off the heat and allow the pressure to release. Open the lid and stir in the cooked spinach. Gently mash the spinach with the back of your spoon and mix it into the chickpeas, allowing the flavors to blend together.
Let the curry cook for an additional 1 minute to combine all the flavors. Your Palak Chole is now ready to be served.
Serve this comforting and nutritious dish hot with steamed rice, jeera rice, or soft phulkas (Indian flatbreads). A side of fresh kachumber salad or a bowl of dal (lentil soup) will complement the meal perfectly.
Palak Chole is a perfect blend of protein-packed chickpeas and nutrient-rich spinach, making it an ideal dish for a wholesome lunch. The spices create a rich, flavorful curry that’s both delicious and filling. Plus, it’s a great way to enjoy leafy greens in a hearty, satisfying way!
