VegetarianMain

Palak Chole

Name: Palak Chole
Yield: 4
Cuisine: Indian
Ingredients: Chole (Chickpeas) – 1 cup (soaked overnight or 6-8 hours); Bayleaf – 1; Cinnamon Stick – 1 inch; Black Cardamom – 1; Cloves – 2 to 3; Black Peppercorns – 4 to 5; Boiling Water – 5 to 6 cups; Spinach (Palak) – 250gms; Mint Leaves – 5 to 6; Green Chilies – 3 to 4; Oil – 4 tbsp; Cumin Seeds (Zeera) – ½ tsp; Mustard Seeda (Rai) – ¼ tsp; Turmeric (Haldi) Powder – ¼ tsp; Salt – to taste; Red Chili Powder – 1 ½ tsp; Cumin (Zeera) Powder – ½ tsp; Coriander (Dhania) Powder – ½ tsp; Heavy Cream – ¼ cup

Palak Chole is a rich, comforting, and nutritious dish that brings together the earthy goodness of chickpeas (chole) and the vibrant flavors of fresh spinach (palak). This curry is a wholesome combination of soft, creamy chickpeas simmered in a luscious spinach gravy, heightened with aromatic spices like cumin, black cardamom, and cinnamon. The silky texture of spinach, complemented by a subtle heat from green chilies and the smooth richness of heavy cream, makes this a perfect dish for anyone seeking a delicious vegetarian meal packed with flavor and nutrients. Served with zeera rice or warm naan, it’s a delightful, mouthwatering treat for your taste buds!

Serves4

Also known asPaalak Chole · Spinach Chickpea Curry

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Method

Before you start:

Soak and Cook the Chole

Soak 1 cup of chole (chickpeas) overnight or for at least 6-8 hours. Drain and add the soaked chole to a pressure cooker along with 1 bay leaf, a 1-inch cinnamon stick, 1 black cardamom, 2-3 cloves, and 4-5 black peppercorns. Add enough water to cover the chickpeas and pressure cook for 4 whistles. Once done, let the cooker cool down, open the lid, and simmer until ¾ of the water evaporates, leaving the chole soft but not mushy.

Blanch the Spinach

Bring a pot of water to a boil and add 250gms of spinach, 5-6 mint leaves, and 3-4 green chilies. Boil for about 5 minutes until the spinach wilts and softens. Immediately transfer the spinach mixture into ice-cold water to stop the cooking process and preserve its bright green color. Let it cool for 2 minutes and then blend into a smooth puree.

Cook the Spinach Puree

Heat 4 tablespoons of oil in a large pan over medium heat. Once hot, add ½ teaspoon cumin seeds (zeera) and ¼ teaspoon mustard seeds (rai) and let them splutter, releasing their nutty aroma. Add the spinach puree to the pan and stir well. If the puree seems too thick, add ¼ cup of water to adjust the consistency. Let the spinach cook on medium-low heat for about 5-7 minutes.

Spice It Up

After the spinach has cooked, add salt to taste, ¼ teaspoon turmeric powder, and 1 ½ teaspoons red chili powder, ½ teaspoon zeera powder and ½ teaspoon dhania powder. Stir well to combine the spices with the puree and cook for another 2-3 minutes, allowing the flavors to meld together.

Combine with the Chole

Now, transfer the cooked chole (chickpeas) to the spinach mixture. Give everything a good mix so that the chickpeas are well-coated with the spinach gravy. Cover the pan and let it simmer on low heat for another 5-7 minutes, allowing the chickpeas to absorb the vibrant spinach flavor.

Cook Until Oil Separates

Uncover the pan and continue cooking until the oil starts to separate from the gravy, enhancing the richness and depth of flavor.

Finish with Cream

Stir in ¼ cup of heavy cream, which adds a luxurious richness to the dish. Let the curry simmer for another 5 minutes, allowing the cream to blend with the spinach and chole, giving the curry a smooth, velvety finish.

Serve with

Palak Chole is best served hot, accompanied by fragrant zeera rice or freshly made naan. The creaminess of the spinach, combined with the tender chickpeas, creates a perfect harmony of flavors and textures that will leave your guests coming back for more!