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 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
- 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.
- 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.
- 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 cooled down before blending it.
- Heat the remaining oil in a pan. In my typical cooking, I combine ghee and oil.
- Add the cumin seeds and watch them pop. The chopped onions are now added. The onions should be transparent after sautéing.
- 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.
- The chopped tomatoes are now added. Cook it until the tomatoes are broken down into a gravy-like consistency.
- Over medium heat, add the spinach puree and bring the mixture to a boil.
- Mix thoroughly after adding the cooked chickpeas. Reboil the mixture then let it simmer for 10 minutes while stirring occasionally.
- 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.
Tips and Variations
- Cook the chickpeas the following day after soaking them overnight. My quick pot is used to prepare the dried chickpeas.
- Start 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.
FAQs
Q1: Can I use canned chickpeas for Palak Chole?
A: Yes, you can use canned chickpeas for convenience. However, if using canned chickpeas, make sure to rinse them thoroughly to remove excess salt and enhance the overall taste of the dish.
Q2: Is Palak Chole a healthy dish?
A: Absolutely! Palak Chole is not only a flavorful dish but also a healthy one. Spinach is rich in iron and other essential nutrients, while chickpeas provide a good source of protein, making it a nutritious choice for a balanced diet.
Q3: How do I ensure the spinach retains its color in Palak Chole?
A: To retain the vibrant green color of spinach in Palak Chole, blanch the spinach leaves briefly before adding them to the dish. After blanching, immerse the leaves in cold water to preserve their color.
Q4: Can I adjust the spice level in Palak Chole?
A: Yes, you can customize the spice level according to your preference. Adjust the quantity of green chilies and garam masala to achieve the desired level of spiciness.
Q5: What can I serve with Palak Chole?
A: Palak Chole pairs well with various Indian breads like naan or chapati. It also complements steamed rice, providing flexibility in choosing your preferred accompaniment.
Q6: Can I make Palak Chole in advance?
A: Absolutely! Palak Chole reheats well and can be made in advance. Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave before serving.
Q7: How long does Palak Chole last in the refrigerator?
A: When stored properly in the refrigerator, Palak Chole can last for up to 3-4 days. Ensure it is kept in an airtight container to maintain freshness
Conclusion
Indulge in the culinary masterpiece that is our Palak Chole recipe. With its irresistible taste, nutritional value, and culinary finesse, it’s a dish that stands head and shoulders above the rest. Elevate your dining experience with [Your Website Name]’s Palak Chole – a true celebration of flavor and freshness
Nutrition
| Calories | 434kcal |
| Fat | 31g |
| Sodium |
93mg
|
| Potassium |
962mg
|
| Carbohydrates | 32g |
| Protein | 11g |
| Vitamin A |
8462IU
|
| Calcium |
145mg
|
| iron | 5mg |
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