Palak chole or chana palak is a North Indian style delicious curry made with spinach, chana (white chickpeas), onions, tomatoes, herbs and spices.
4.5 or 5
dried white chickpeas
(chole or kabuli chana or safed chana)
1.5 to 2
3 to 4
- dry roasted and crushed or ½ to ¾ teaspoon dry mango powder (amchur powder)
- crushed (dry fenugreek leaves)
salt as required
- for boiling chole and for the gravy
to be ground to paste
1 or 2
3 to 4
, chopped, optional
whole spices for palak chana
(indian bay leaf)
spice powders for palak chole
red chili powder
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 chickpeas with 3 to 4 cups of water in the pressure cooker. Sprinkle ¼ teaspoon salt or as required.
Pressure cook the 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 spinach leaves very well in water. Then chop them. Also drain the cooked chickpeas 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 chickpeas 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
full recipe -