palak chole
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5 from 6 votes

palak chole

palak chole or chana palak is a north indian style delicious curry made with spinach, chana (white chickpeas), onions, tomatoes, herbs and spices. 
Prep Time8 mins
Cook Time45 mins
Total Time53 mins
Course: side dish
Cuisine: indian, punjabi
Servings: 4
Author: Dassana Amit


main ingredients for palak chole

  • 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

to be ground to paste

  • 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

whole spices for palak chana

  • 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)

spice powders for palak chole

  • 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


preparation for palak chole recipe

  • 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 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.

making palak chole

  • 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 palak chole 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