Palak Chole Recipe (Spinach & Chickpea Curry)
Embark on a delightful culinary journey with this vibrant and nutritious Palak Chole recipe, a beloved North Indian dish that combines the earthy flavors of chickpeas with the fresh, green goodness of spinach. This recipe is perfect for a hearty lunch or dinner, bringing together the rich heritage of Indian cuisine with a dish that is high in protein, vegetarian-friendly, and full of aromatic spices. Whether served alongside fluffy jeera rice or warm, buttery naan, Palak Chole is sure to become a favorite in your household.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked overnight) |
| Spinach Leaves (Palak) | 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 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Bay Leaves (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 10g |
| Carbohydrates | 32g |
| Dietary Fiber | 10g |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Sodium | 300mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Servings
- Servings: 4
Cuisine and Dietary Information
- Cuisine: North Indian Recipes
- Course: Lunch or Dinner
- Diet: High Protein Vegetarian
Instructions
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Soak the Chickpeas: Begin by thoroughly cleaning and washing the Kabuli Chana (white chickpeas) before soaking them in water overnight or for a minimum of 5 to 6 hours. This soaking process is essential as it softens the chickpeas and reduces cooking time.
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Prepare the Tomato Puree: While the chickpeas are soaking, prepare the tomato and green chili puree. In a blender, combine the chopped tomato and slit green chili with 2 to 3 tablespoons of water and blend until smooth. Set this puree aside for later use.
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Sauté the Spinach: In a pan, heat about 1 teaspoon of oil over medium heat. Add the washed and roughly chopped spinach leaves, sautéing them until they become soft and tender. This should take just a couple of minutes. Once done, remove the spinach from the heat and set it aside. Note that spinach cooks quickly, while chickpeas require longer cooking times.
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Cook the Aromatics: In a pressure cooker, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the bay leaf and cardamom pods. Sauté these spices for about a minute, or until they start releasing their enticing aroma.
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Add Onion, Ginger, and Garlic: Introduce the finely chopped onion, grated ginger, and grated garlic to the pressure cooker. Sauté this mixture over medium heat until the onions turn light brown, releasing their sweetness.
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Incorporate the Tomato Puree: Once the onions are ready, pour in the prepared tomato puree. Add salt, turmeric powder, garam masala, coriander powder, and red chili powder. Stir the mixture well and cook it until it thickens and begins to come together, approximately 5 to 7 minutes.
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Combine with Chickpeas: Add the soaked chickpeas to the masala mixture, along with the water they were soaked in. Stir well to ensure the chickpeas are coated with the spices. If needed, add additional water until the level is at least 2 inches above the chickpeas.
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Pressure Cook the Chickpeas: Cover the pressure cooker with its lid and place the weight on. Cook the chickpeas on medium heat until you hear 4 to 5 whistles. Once the whistles have stopped, reduce the heat to low and simmer the mixture for another 15 minutes. After this, turn off the heat.
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Release the Pressure: Allow the pressure to release naturally, which will take an additional 15 minutes. Once the pressure has released, carefully open the cooker and add the sautéed spinach. Stir well to incorporate the spinach into the chickpea mixture.
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Final Adjustments: Taste the dish and adjust the salt and spice levels according to your preference. To thicken the gravy slightly, gently mash some of the chickpeas with the back of a ladle.
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Serve: Your delicious Palak Chole (Spinach & Chickpea Curry) is now ready to be served! Dish it out alongside a choice of Indian breads such as naan or roti, or serve it with aromatic jeera rice for a satisfying meal.
Enjoy!
Delight in the wholesome goodness of this Palak Chole recipe, perfect for family gatherings or weeknight dinners. With its rich flavors, vibrant colors, and nutritious ingredients, this dish truly embodies the spirit of Indian cuisine while providing a hearty and satisfying meal that everyone will love. Enjoy the delightful combination of spinach and chickpeas, and savor each bite as you share this culinary treasure with your loved ones!
