palak chole recipe with step by step photos – chana palak is another chole or chickpea recipe, which is liked my many. this palak chole or spinach with chickpeas is made in north indian style.
the palak chole recipe is like the north indian chole/chickpea curry and just has the addition of spinach. basically an onion-tomato paste sauted with spices to which the spinach and then the chickpeas are added.
the palak chole recipe can be made with regular spinach or baby spinach. instead of using dried chickpeas, which require cooking, canned chickpeas can also be used.
this is a healthy dish obviously due to the combination of spinach and chickpeas. together with rotis or rice it becomes a complete meal. another recipe which is similar to this is methi chole.
you can serve palak chole with roti, naan, steamed rice or jeera rice.
palak chole recipe card below:
- 4.5 or 5 cups chopped spinach or palak
- 1 cup dried white chickpeas (chole or kabuli chana or safed chana)
- 1 large tomato - pureed
- 1.5 to 2 cups water
- 3 to 4 tablespoon oil
- ¾ teaspoon pomegranate seed - dry roasted and crushed OR ½ to ¾ teaspoon dry mango powder (amchur powder)
- 1 teaspoon kasuri methi - crushed (dry fenugreek leaves)
- salt as required - for boiling chole and for the gravy
- 1 large onion, roughly chopped
- 1 or 2 green chilies (hari mirch), chopped
- 3 to 4 garlic cloves (garlic), chopped
- ½ inch ginger (adrak), chopped, optional
- 1 inch cinnamon (dalchini)
- 3 cloves (lavang)
- 2 green cardamom (hari elaichi or choti elaichi)
- 1 black cardamom (badi elaichi)
- 1 tej patta (indian bay leaf)
- ½ teaspoon cumin powder (jeera powder)
- 1 teaspoon coriander powder (dhania powder)
- ½ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi)
- ¾ teaspoon punjabi garam masala powder or chana masala powder or garam masala powder
soak the dried white chana/chole overnight or for 7 to 8 hours.
drain and add chole/chickpeas with 3 to 4 cups of water in the pressure cooker. sprinkle ¼ teaspoon salt or as required.
pressure cook the chole/chickpeas till they are cooked completely. you can also cook the chickpeas in a pot or pan.
meanwhile, prepare the onion paste with green chilies, ginger and garlic. also prepare the tomato puree. keep aside.
rinse palak (spinach leaves) very well in water. then chop them. also drain the cooked chole and keep aside.
in a pan heat oil. fry all whole spices till fragrant.
add the onion paste. saute till light brown.
add the tomato puree and all the spice powders mentioned in the above list.
- fry till oil leaves the sides of the masala and the masala is well browned.
now add the chopped palak and salt. stir and saute for 4 to 5 minutes.
- add the cooked chole and stir. pour 1.5 to 2 cups water.
add crushed pomegranate seeds powder or dry mango powder.
- also mash a few chole with the back of the spoon. simmer till the gravy thickens and becomes smooth.
lastly add crushed kasuri methi and simmer for 1 to 2 minutes.
- serve palak chole hot with rotis, naan or steamed rice or jeera rice and onion-lemon salad
how to make palak chole recipe:
1. rinse and then soak 1 cup of dried white chana (chole) overnight or for 7-8 hours.
2. drain the soaked chole.
3. add chole with 3 to 4 cups of water in the pressure cooker.
4. sprinkle ¼ teaspoon salt or as required.
5. pressure cook the chole (chickpeas) till they are cooked completely. you can also cook the chickpeas in a pot.
6. the boiled chole (chickpeas) should be soft and tender.
7. meanwhile add 1 large onion, 1 to 2 green chilies, ½ inch ginger and 3 to 4 garlic in a grinder or blender jar.
8. grind to a smooth paste. no need to add water while grinding or blending. remove and keep aside.
9. in the sam jar, add one large sized chopped tomato. grind to a smooth puree. no need to add water while grinding or blending.
10. rinse the palak (spinach leaves) very well in water.
11. then chop the spinach leaves. keep aside. you will need 4.5 to 5 cups of chopped palak.
12. measure and keep all the ingredients ready for the palak chole recipe.
13. drain the boiled chole and keep aside.
14. heat oil in a kadai. fry 1 inch cinnamon, 3 cloves, 2 green cardamoms, 1 black cardamom and 1 tej patta till they are fragrant.
15. add the onion paste.
16. saute and keep stirring often. saute till the onion paste turns light brown.
17. then add the tomato puree.
18. stir and mix very well.
19. sprinkle ½ teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric and ¾ teaspoon garam masala powder.
20. stir and mix well again.
21. continue to saute till oil leaves the sides of the masala and the masala is well browned.
22. then add 4.5 to 5 cups of chopped palak. mix well.
23. sprinkle salt.
24. stir and saute for 4 to 5 minutes.
25. add the cooked chole.
26. stir well.
27. pour 1.5 to 2 cups water.
28. add crushed pomegranate seeds powder or dry mango powder. i used ¾ teaspoon of dry mango powder (amchur).
29. stir well.
30. also mash a few chole with the back of the spoon.
31. simmer till the gravy thickens and becomes smooth.
32. lastly add crushed 1 teaspoon of crushed kasuri methi (dry fenugreek leaves).
33. simmer for 1 to 2 minutes.
serve palak chole hot with rotis, naan or steamed rice or jeera rice and onion-lemon salad.
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