Palak Chole

Palak Chole or Chana Palak is a delicious way to incorporate greens in your meal.  This dish has the goodness of spinach, chick peas, tomato puree – indeed one of the best palak recipes, it is!  Here is how to make it.

Essentially made on medium heat, this interesting recipe has a nice zing of green chillies, ginger garlic, coriander powder, garam masala and cumin seeds as well.

Though can also make this a pressure cook recipe, the important thing is to let all the ingredients simmer really well with the desired cups of water.

You could serve it with Laccha Parathas, fluffy Puris or Jeera Rice.

They taste delicious with any combination. 

Variations

I’ve also tried to make Methi Chole and that is also an amazing recipe. Instead of using Spinach or Palak, use Methi or Fenugreek leaves to make this delicious variation.

Ingredients

Step by Step Recipe

Pick the leaves from the spinach bunch and discard the stems. Heat water in a big vessel and let it come to a boil. Add 2 tsp salt and baking soda and spinach leaves in the boiling water. Cook for 2 minutes.

Drain the spinach and run under ice cold water. Blend in a blender to make a smooth paste.

Heat oil in a heavy bottom pan.

When the oil is hot, add cumin seeds and dry red chilies.

Add onion, garlic and ginger and fry till onions are slightly browned.

Now add tomatoes and fry for a minute.

Add coriander powder, red chilli powder, garam masala powder and salt and fry for a minute. Add half cup water and fry for 3-4 minutes.

Add the spinach puree and a cup of water. Cook for 2-3 minutes.

Add the boiled chickpeas and salt to taste. Cook for another 2-3 minutes.

Add lemon juice and mix well. Garnish with fresh cream and serve hot.

4.34 from 3 votes

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Palak Chole Recipe

Palak Chole or Chana Palak is a delicious way to incorporate greens in your meal. The spinach is blanched & pureed & is blended with an onion tomato gravy.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Calories 215 kcal

Author Neha Mathur

Ingredients

• 250 g Spinach Washed and chopped
• 1 pinch Baking soda
• 5 tbsp Oil
• 3-4 Dry red chilies
• 1 tsp Cumin seeds
• 1 cup Onion Finely copped
• 5-6 cloves Garlic Chopped
• 1 inch Ginger Chopped
• 1/2 cup Tomato Chopped
• 3 tsp Coriander powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 1 cup Dry Chole / Chickpeas Soaked overnight and boiled with salt
• Salt to taste
• 2 tbsp Lemon juice
• Fresh cream for garnishing

Instructions

1. Pick the leaves from the spinach bunch and discard the stems.
2. Heat water in a big vessel and let it come to a boil.
3. Add 2 tsp salt and baking soda and spinach leaves in the boiling water.
4. Cook for 2 minutes.
5. Drain the spinach and run under ice cold water.
6. Blend in a blender to make a smooth paste.
7. Heat oil in a heavy bottom pan.
8. When the oil is hot, add cumin seeds and dry red chilies.

9. Add onion, garlic and ginger and fry till onions are slightly browned.

10. Now add tomatoes and fry for a minute.

11. Add coriander powder, red chili powder, garam masala powder and salt and fry for a minute.

12. Add half cup water and fry for 3-4 minutes.
13. Add the spinach puree and a cup of water.
14. Cook for 2-3 minutes.
15. Add the boiled chickpeas and salt to taste.

16. Cook for another 2-3 minutes.

17. Add lemon juice and mix well.

18. Garnish with fresh cream and serve hot.

Recipe Notes

You can add paneer or corn in place of chole in this curry.

Nutrition Facts

Palak Chole Recipe

Amount Per Serving

Calories 215 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 1g6%

Sodium 132mg6%

Potassium 604mg17%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 5g6%

Protein 4g8%

Vitamin A 6463IU129%

Vitamin C 78mg95%

Calcium 93mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.