Chole Palak
A wholesome and flavorful North Indian curry where tender chickpeas are simmered in a vibrant, spiced spinach gravy. It's a nutritious twist on classic chole, perfect with roti or rice.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Drain the overnight-soaked chickpeas. Place them in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
- c.Pressure cook on high heat for 4-5 whistles, then lower the heat and simmer for 15-20 minutes.
- d.Allow the pressure to release naturally. The chickpeas should be soft and easily mashable. Do not discard the cooking water.
- 2
Step 2
- a.Prepare the Spinach Puree
- b.While the chickpeas cook, bring a large pot of water to a boil. Add the spinach leaves and blanch for exactly 2 minutes until they wilt.
- c.Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.
- d.Once cooled, drain the spinach completely and blend it into a smooth puree. You can add 1-2 tablespoons of water if needed to help it blend.
- 3
Step 3
- a.Make the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds, bay leaf, and the crushed black cardamom. Let them sizzle for 30 seconds.
- c.Add the asafoetida, followed by the finely chopped onion. Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- e.Pour in the tomato puree. Cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating at the edges.
- 4
Step 4
- a.Combine Spices and Spinach
- b.Reduce the heat to low. Add the powdered spices: turmeric powder, red chili powder, coriander powder, and chole masala. Stir continuously for 1 minute to toast the spices without burning them.
- c.Pour in the prepared spinach puree and add the remaining 1 tsp of salt. Mix well and cook for 3-4 minutes, allowing the spinach to cook with the masala.
- 5
Step 5
- a.Simmer the Curry
- b.Add the cooked chickpeas along with all of their cooking water to the pan. Stir everything together gently.
- c.Using the back of your ladle, lightly mash a few chickpeas against the side of the pan to help thicken the gravy.
- d.Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld beautifully.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala and the crushed dried fenugreek leaves (kasuri methi).
- c.Finally, add the fresh lemon juice and give it one last mix.
- d.Let the curry rest for 5 minutes before serving. Serve hot with jeera rice, basmati rice, roti, or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a shortcut, you can use two 15-ounce cans of chickpeas. Drain, rinse well, and add them in Step 5, along with 1.5 cups of water or vegetable broth.
- 2To retain the bright green color of the spinach, do not over-blanch it and be sure to shock it in ice water immediately.
- 3Mashing a few chickpeas is a natural way to thicken the gravy without adding any flour or cream.
- 4Always add garam masala and lemon juice at the very end to preserve their fresh flavors and aromas.
- 5The flavor of the curry deepens as it rests. It often tastes even better the next day.
- 6For a richer, creamier texture, you can stir in 2-3 tablespoons of heavy cream or cashew cream at the end of cooking.
Adapt it for your goals.
Creamy Chole Palak
Stir in 3 tablespoons of heavy cream, coconut cream, or a smooth paste of 10-12 soaked cashews at the end of cooking for a richer, creamier gravy.
Chole Palak PaneerChole Palak Paneer
Add 150g of cubed paneer to the curry during the last 5 minutes of simmering. You can lightly pan-fry the paneer cubes before adding for better texture.
Spicier VersionSpicier Version
Increase the amount of green chilies to 3-4 and add an extra 1/2 teaspoon of red chili powder along with the other spices for more heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish very satisfying.
Excellent Source of Iron
Spinach is packed with iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood. This helps combat fatigue and prevent anemia.
High in Dietary Fiber
Both chickpeas and spinach provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Boosts Bone Health
Spinach is a great source of Vitamin K, which plays a vital role in bone health by improving calcium absorption and strengthening the bone matrix.
Frequently asked questions
Yes, Chole Palak is very healthy. It's an excellent source of plant-based protein and dietary fiber from chickpeas, and rich in iron, Vitamin A, and Vitamin K from spinach. It supports digestive health, muscle maintenance, and provides essential minerals.