Palak Chole Recipe (Spinach & Chickpea Curry)
A high protein North Indian Recipes recipe with kabuli chana (white chickpeas) - soaked overnight, spinach leaves (palak) - washed and roughly chopped, onion - finely chopped. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To make Palak Chole Recipe first clean, wash and soak chickpeas in water overnight or atleast 5 - 6 hours
kabuli chana (white chickpeas) - soaked overnight(1 cup) - 2
While chickpea is soaked make puree of tomato and green chili using 2 - 3 tablespoon of water in blender
kabuli chana (white chickpeas) - soaked overnight(1 cup)tomato - finely chopped(1)green chilli - slit(1) - 3
Heat a teaspoon of oil in a pan; add in the chopped spinach and sautee until the spinach is soft and tender
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1) - 4
Keep this aside
- 5
Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different
spinach leaves (palak) - washed and roughly chopped(1 cup) - 6
Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes
spinach leaves (palak) - washed and roughly chopped(1 cup) - 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
cardamom (elaichi) pods/seeds(2) - 8
Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(2) - 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
onion - finely chopped(1)tomato - finely chopped(1)salt - as per tasteteaspoons garam masala powder(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 10
Add the chickpeas along with the water it was soaked in into the masala and stir well
kabuli chana (white chickpeas) - soaked overnight(1 cup)teaspoons garam masala powder(2) - 11
Add in additional water so that the water level is atleast 2 inches above the soaked chola/ chickpeas
kabuli chana (white chickpeas) - soaked overnight(1 cup)inch ginger - grated(1) - 12
Give it a good stir and cover the pressure cooker and place its weight on
- 13
Cook the chola in the pressure cooker until you hear 4 to 5 whisles
- 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
- 15
Allow the pressure to release naturally
- 16
This will take another 15 minutes
- 17
Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir
spinach leaves (palak) - washed and roughly chopped(1 cup) - 18
Check the salt and spice levels and adjust to suit your taste
salt - as per taste - 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
- 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
spinach leaves (palak) - washed and roughly chopped(1 cup)
Rate this recipe
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Palak Chole Recipe (Spinach & Chickpea Curry)
A high protein North Indian Recipes recipe with kabuli chana (white chickpeas) - soaked overnight, spinach leaves (palak) - washed and roughly chopped, onion - finely chopped. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
20 steps- 1
To make Palak Chole Recipe first clean, wash and soak chickpeas in water overnight or atleast 5 - 6 hours
kabuli chana (white chickpeas) - soaked overnight(1 cup) - 2
While chickpea is soaked make puree of tomato and green chili using 2 - 3 tablespoon of water in blender
kabuli chana (white chickpeas) - soaked overnight(1 cup)tomato - finely chopped(1)green chilli - slit(1) - 3
Heat a teaspoon of oil in a pan; add in the chopped spinach and sautee until the spinach is soft and tender
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1) - 4
Keep this aside
- 5
Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different
spinach leaves (palak) - washed and roughly chopped(1 cup) - 6
Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes
spinach leaves (palak) - washed and roughly chopped(1 cup) - 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
cardamom (elaichi) pods/seeds(2) - 8
Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color
spinach leaves (palak) - washed and roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(2) - 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
onion - finely chopped(1)tomato - finely chopped(1)salt - as per tasteteaspoons garam masala powder(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 10
Add the chickpeas along with the water it was soaked in into the masala and stir well
kabuli chana (white chickpeas) - soaked overnight(1 cup)teaspoons garam masala powder(2) - 11
Add in additional water so that the water level is atleast 2 inches above the soaked chola/ chickpeas
kabuli chana (white chickpeas) - soaked overnight(1 cup)inch ginger - grated(1) - 12
Give it a good stir and cover the pressure cooker and place its weight on
- 13
Cook the chola in the pressure cooker until you hear 4 to 5 whisles
- 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
- 15
Allow the pressure to release naturally
- 16
This will take another 15 minutes
- 17
Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir
spinach leaves (palak) - washed and roughly chopped(1 cup) - 18
Check the salt and spice levels and adjust to suit your taste
salt - as per taste - 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
- 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
spinach leaves (palak) - washed and roughly chopped(1 cup)
Rate this recipe
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