Chole Palak

1. 1
   prep · ~20 min

   Pressure cook the chickpeas.

   1.Drain the soaked kabuli chana and add it to a pressure cooker.

   2.Add 3 cups water and a pinch of salt.

   3.Pressure cook for 5-6 whistles until soft but not mushy.

   4.Let the pressure release naturally, then set aside.

   TIPDo not discard the cooking liquid — it adds body to the gravy.
2. 2
   prep · ~10 min

   Blanch and puree the spinach.

   1.Bring a pot of water to a boil.

   2.Add the chopped spinach and blanch for 2 minutes.

   3.Drain immediately and transfer to cold water to retain the green color.

   4.Blend to a smooth puree and set aside.

   TIPShocking in ice-cold water locks in the vibrant green color.
3. 3
   temper · ~1 min

   Make the tempering for the base.

   1.Heat oil and ghee in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom.

   3.Sauté until the spices crackle and turn aromatic, about 30 seconds.

   TIPLet the oil shimmer before adding spices — this extracts maximum flavor.
4. 4
   saute · ~10 min

   Build the aromatic onion-tomato base.

   1.Add the chopped onions and cook until deep golden brown, stirring occasionally.

   2.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute.

   3.Pour in the tomato puree and cook until the oil separates, about 4-5 minutes.

   TIPPatience with browning the onions builds the deep, savory foundation.
5. 5
   saute · ~1 min

   Bloom the ground spices.

   1.Lower the heat and add turmeric powder, coriander powder, cumin powder, red chili powder, and chole masala.

   2.Sauté the spices continuously for 30-40 seconds to prevent burning.

   TIPKeep the heat low to prevent the ground spices from scorching and turning bitter.
6. 6
   simmer · ~20 min

   Simmer the chole in the masala.

   1.Add the cooked chickpeas along with the reserved cooking liquid.

   2.Mix well, mashing a few chickpeas lightly for a thicker texture.

   3.Cover and simmer on low heat for 15-20 minutes, allowing the flavors to meld.
7. 7
   simmer · ~7 min

   Fold in the spinach puree.

   1.Stir in the blanched spinach puree and mix until fully incorporated.

   2.Add the garam masala and dry mango powder.

   3.Simmer uncovered for 5-7 minutes until the gravy reaches a silky consistency.

   TIPAvoid over-boiling after adding the spinach to maintain its bright green hue.
8. 8
   garnish

   Garnish with ginger and coriander. Serve hot.

   1.Transfer to a serving bowl and sprinkle with julienned ginger and chopped coriander leaves.

   2.Serve hot with bhature, roti, or steamed rice.

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