palak chole recipe, how to make palak chole recipe | spinach chickpeas

palak chole recipe

palak chole 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 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

if you are looking for similar recipes then do check paneer cholepunjabi chole masala, chana masala, palak paneer, palak dal, easy chana masala, kadai chole and amritsari chole.

palak chole recipe details below:

5.0 from 3 reviews
palak chole recipe
palak chole - spinach with chickpeas. north indian style white chickpea curry.
CUISINE: punjabi, indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 4.5 or 5 cups chopped spinach or palak
  • 1 cup dried white chickpeas or chole or kabuli chana
  • 1 large tomato, pureed
  • 1.5 to 2 cups water
  • 3 to 4 tbsp oil
  • ¾ tsp pomegranate seed, dry roasted and crushed or ½ to ¾ tsp dry mango powder
  • 1 tsp kasuri methi/dry fenugreek leaves, crushed
  • salt as required
to be ground to paste
  • 1 large onion
  • 1 or 2 green chilies
  • 3-4 garlic
  • ½ inch ginger (optional)
whole spices
  • 1 inch cinnamon/dal chini
  • 3 cloves/lavang
  • 2 green cardamom/hari elaichi/choti elaichi
  • 1 black cardamom/badi elaichi
  • 1 small bay leaf/indian tej patta
spice powders:
  • ½ tsp cumin powder/jeera powder
  • 1 tsp coriander powder/dhania powder
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp turmeric powder/haldi
  • ¾ tsp punjabi garam masala powder or chana masala
  1. soak the dried white chana/chole overnight or for 7-8 hours.
  2. drain and then pressure cook the chole/chickpeas in 3 to 4 cups water till they are cooked completely. you can also cook the chickpeas in a pot.
  3. meanwhile, prepare the onion paste with green chilies, ginger and garlic. also prepare the tomato puree.
  4. rinse and chop the spinach/palak leaves. drain the chole and keep aside.
  5. heat oil. fry all whole spices till fragrant.
  6. add the onion paste. fry till light brown.
  7. add the tomato and all the spice powders mentioned in the above list.
  8. fry till oil leaves the sides of the masala and the masala is well browned.
  9. now add the chopped palak and salt. stir and saute for 4-5 minutes.
  10. add the cooked chole and stir. pour 1.5 to 2 cups water.
  11. add crushed pomegranate seeds powder or dry mango powder and salt.
  12. also mash a few chole with the back of the spoon. simmer till the gravy thickens and becomes smooth.
  13. lastly add crushed kasuri methi and simmer for 1-2 minutes.
  14. serve palak chole hot with rotis, naan or steamed rice or jeera rice and onion-lemon salad

{ 12 Responses }

  1. Elizabeth says

    Hi D,

    Made this today! its turned out superb! this is inspite of not adding the whole masalas(dont have those as currently living the nomad life). Awesome dish. thank you!!

    I tried the besan ladoo yesterday – the besan got a bit darker that the displayed one(am guessing it got a bit burnt). I cant figure out when to sptop cooking it. Also i put fine sure which dint melt – so the final product had these grains of sugar to bite into. overall the dish is delicious – except for these minor issues.
    Is there point at which i should stop cooking the besan to avoid the extra browning – also i kept stirring it for long in the hope of melting the sugar!Help!

    Happy cooking! Liz

    • says

      nice to to know that the palak chole was good even without the whole spices. when you start getting the nutty fragrance from besan and it just turns a shade darker and you see the ghee from the sides, then you move to the next step. continuous stirring also gives a uniform color and does not allow the besan to get burnt. best is to use powdered sugar. the sugar i used is organic unrefined sugar and they are so fine, that they got melted. basically depends on the quality of sugar. next time you can use powdered sugar.

  2. Jason says

    Made this last night. Excellent balance of flavors & way better than my usual version. Best I’ve had. Thanks for sharing!

  3. says

    Hi Dassana, Nice combination of Palak with Chhole to make for a one pot lunch or dinner. One dish including greens and proteins. Such recipes make life a lot easier :)