Chole Palak
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About Chole Palak
Chole Palak, also known as Chickpeas in Spinach Gravy, is a wholesome and nutritious twist on the classic chole masala. By blending protein-rich chickpeas with vibrant spinach, this dish brings a healthy dose of green leafy goodness to your table, making it both flavorful and nourishing.
Unlike the traditional chole, Chole Palak stands out for its unique combination of earthy chickpeas and creamy spinach gravy, infused with aromatic onion, garlic, and green chilli paste. It's a delightful way to incorporate more greens into your family's diet, and the rich, hearty flavors are sure to be a hit.
This versatile curry pairs beautifully with any Indian bread—like roti, naan, or paratha—or even with steamed rice, making it a perfect choice for both lunch and dinner. Treat your loved ones to this delicious and healthful side dish that elevates everyday meals.
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Recipe Time & More
Ingredients
- 1 cup Chickpeas (Kabuli Chana, or chole chole)
- 2 bunches Spinach (or palak, or palak which yield almost paste after boiling)
- 2 Onion Paste (medium)
- 1 tsp Garlic Paste
- 1 tsp Green Chilli Paste (Hari Mirch)
- 1 lime lime juice (juice)
- 1 tsp Coriander (Dhania)
- 1 tsp Cumin Seed (Jeera)
- 3 tbsp Refined Oil
- 1 stick Cinnamon
- 1.5 tsp Salt (or as per taste)
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Instructions
- Soak the chickpeas for 4 to 5 hours. You can soak overnight too.
- Later drain the water and pressure cook the chickpeas for 3 to 4 whistles so that they are soft but at the same time retain their shape.
- Choose the clean leaves from palak/spinack bunches and blanch them for few minutes.
- Drain the water and make a smooth green puree.
- Now heat oil in a pan and add a cinnamon stick into it.
- After that add onion and garlic paste into the oil and cook well.
- Once the raw smell of onion is gone add palak/spinach puree and green chilli paste.
- Keep on stirring it under low to medium flame.
- Once the palak is well cooked, add coriander powder, cumin powder and salt according to the taste.
- Mix all the spices and now add the boiled chickpeas into the gravy.
- Now add 1/2 cup of water and allow the curry to boil for 3 to 4 minutes.
- Finally add lime juice and switch off the gas.
- Serve hot chole palak with any Indian bread or rice.
Recipe Notes
Additional Tips
- For a richer, creamier texture, add a tablespoon of cashew or almond paste when sautéing the onion and garlic paste; this not only enhances the mouthfeel but also balances the tanginess from the lime juice.
- If you prefer a smoky flavor, finish the cooked Chole Palak with a quick dhungar (smoke infusion) by placing a lit piece of charcoal in a small bowl within the curry, drizzling a few drops of ghee on it, and covering for 2-3 minutes before serving.
- To retain the vibrant green color of the spinach, blanch the leaves for 1-2 minutes, then immediately transfer them to ice water before blending into a paste—this prevents the gravy from turning olive or brownish as it cooks.
- Leftovers can be thickened and used as a filling for wraps or stuffed parathas the next day; simply reduce the gravy slightly in a pan and mash the chickpeas before assembling.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 378kcal | Carbohydrates: 36g | Protein: 11g | Fat: 24g | Polyunsaturated Fat: 7.2g | Monounsaturated Fat: 14.4g | Sodium: 1710mg | Fiber: 11g | Sugar: 7g
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Amrita Roy
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What a delicious recipe! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.
Absolutely mouthwatering! Great share.
What a delicious idea! Thanks for sharing.