Palak chole

Palak chole | Chana | Spinach Chickpeas recipe

When looking for a healthy and easy side dish/curry to make, this Palak chole or chickpeas and spinach curry is the best recipe ever. Made with fresh spinach and chickpeas, this curry tastes delicious with roti or rice.

So if you love Palak Paneer, You will definitely love this Palak Chole. Also, this is a great dish to incorporate into your meals.

Essentially made on medium heat, this interesting spinach gravy has a nice zing of green chilies, ginger-garlic, coriander powder, garam masala, and cumin seeds, making it a nice and spicy that gets a nice bite from chickpeas.

For different variations, you can add paneer, potato, mushroom, lotus seeds, beetroot, carrot, cauliflower, corn, baby corn, mustard greens, red kidney beans, lentils, or kofta in this gravy

Why you will love this palak chole

  • Perfect for everyday meals
  • Easy to make
  • Rich in Iron and Protein
  • Vegan
  • Gluten-Free

Ingredients for Palak chole

  • 2 cups spinach/ palak
  • ½ cup Chana
  • 2 Tomatoes (chopped)
  • 1 Onion (chopped)
  • 3-4  Green chilies OR Chili powder
  • 1  teaspoon Ginger Garlic paste
  • 1/2 teaspoon Turmeric powder
  • 2  teaspoon Chana masala
  • 1 teaspoon Garam masala
  • 1 teaspoon Cumin seeds
  • 2 tablespoon Oil
  • Salt as taste

Instructions for Palak chole

  1. With sufficient water, soak the chickpeas overnight. Salt is added, and the water is replaced before being pressure cooked. If using canned chickpeas, empty the can contents into a colander and give them a thorough rinsing.
  2. The spinach leaves should be washed before being cooked in a skillet with 1 teaspoon of oil. It takes very little time. If you’re using frozen spinach, defrost it in the microwave or cook it in a pan until it’s tender.
  3. Blend the cooked greens till they are perfectly smooth. To ground it, you might use a hand blender or a blender. Wait until the spinach has totally cooled down before blending it.
  4. Heat the remaining oil in a pan. In my typical cooking, I combine ghee and oil.
  5. Add the cumin seeds and watch them pop. The chopped onions are now added. The onions should be transparent after sautéing.
  6. Salt, garam masala, red chili powder, and turmeric powder should all be added. Remember that we salted the chickpeas before cooking them. So, adjust your salt intake.
  7. The chopped tomatoes are now added. Cook it until the tomatoes are broken down into a gravy-like consistency.
  8. Over medium heat, add the spinach puree and bring the mixture to a boil.
  9. Mix thoroughly after adding the cooked chickpeas. Reboil the mixture then let it simmer for 10 minutes while stirring occasionally.
  10. Serve with rice or pulkas!

Suggestions for Serving

Almost any type of Indian bread, including naan, phulka, tawa paratha, laccha paratha, Punjabi Missi roti, and other varieties, go wonderfully with this palak chole.

Additionally, it pairs well with steamed rice, jeera rice, matar pulao, Bargara pulao, or any other pulao that has a little spice.


  • Is the curry recipe palak chana vegan?

Palak chana, a fantastic substitute for palak paneer, is vegan, so yes. It is also free of gluten. To ensure there is no cross-contamination, be sure to purchase or ground your own spices that have been verified gluten-free.

  • What can I pair the palak chana with?

I enjoy eating Palak Chana with plain Jeera Rice or Roti. I also prepare it as a side dish for my quinoa, which I frequently use in place of rice.

  • How should I keep the leftover curry made with spinach and chickpeas?

If I’m going to utilize the leftovers in the following day or two, I put them in the refrigerator. Curry should be frozen if it will be used in the future. To make thawing and reheating easier, make sure to freeze it in parts.

Tips and Variations

  • Cook the chickpeas the following day after soaking them overnight. My quick pot is used to prepare the dried chickpeas.
  • Start off with a lot of spinach. They drastically shrink.
  • Salted chickpeas should be cooked. It gains flavor as a result.
  • With chapati, paratha, poori, naan, steamed rice, jeera rice, biryani rice, ghee rice, and an onion-lemon salad, serve hot palak chole.
  • They can also be placed in a lunchbox together with rice, roti, poori, paratha, and other foods.


Calories 434kcal
Fat 31g
Carbohydrates 32g
Protein 11g
Vitamin A
iron 5mg

Palak chole

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