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24 Comments

  1. I would like to blend the spinach. Would it work with this recipe? Could I skip pureeing onions and tomatoes and just do them all together at the end? Or sauté and blend spinach separately, blend, and add to the onions and tomatoes?
    Thank you,

    1. Yes blending spinach would work. I would suggest to blend onions and tomatoes separately as they take more time to cook, especially onions. While spinach will cook faster.

      Both onions and tomatoes form the masala base of palak chole and have to be sautéed really well. As a quicker option you can blend both the onions and tomatoes together and sauté this paste.

  2. Hi Dassana, made this today, came out extremely well. I don’t have much experience cooking masala-flavored dishes, my wife is the master in that arena.

    I followed the recipe directions and it came out so good it impressed the wife. Thank you for publishing such good recipes.5 stars

  3. Thank you for sharing your wonderful recipes. I enjoy trying new recipes and you make it easy.5 stars

  4. An excellent recipe with a wonderful balance of flavors. Here in the US, a company called Earthbound Farms sells a prepackaged mix of young and tender (“baby”) spinach, kale and chard under the name “Power Greens.” For those with access to a Costco store, they can be bought in big 1.5 lb bags (about 680 g). I used one of these bags and doubled all of the other quantities in the recipe. To save time I used 3 cans of cooked chickpeas rather than cooking from scratch, and pureed a 400 g can of diced tomatoes (good ripe tomatoes being very difficult to find out of season here).

    Because the greens were so tender I gave them considerably less cooking time than is called for here, so they would retain some fresh taste.

    This was the fourth or fifth recipe I’ve made from your site and everything has been delicious. Making Indian food at home is a fairly new interest for me and I’m so glad I found my way here!5 stars

    1. thanks a lot steve. i wish in india we would get “power greens”. we do get spinach but chard and kale is not easily available. luckily an online store where i live sells kale. when the greens are tender, we don’t need to cook them more.

      glad that the recipes you have made so far have been good. happy cooking and do try more of indian food.

  5. Hi D

    My son has a food sensitivity to chickpeas. Can I substitute the chickpeas with any other, say black eyed peas or so?

    Uma.5 stars

  6. 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! Liz5 stars

    1. 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.

  7. Made this last night. Excellent balance of flavors & way better than my usual version. Best I’ve had. Thanks for sharing!5 stars

  8. 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 🙂