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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
Cook the Chickpeas
Prepare the Spinach Puree
Make the Masala Base
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 326.56 calories per serving with 12.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Spices and Spinach
Simmer the Curry
Finish and Serve
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.
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.
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.
Chickpeas are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish very satisfying.
Spinach is packed with iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood. This helps combat fatigue and prevent anemia.
Both chickpeas and spinach provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
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.
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.
A typical serving of Chole Palak (approximately 1 cup or 375g) contains around 300-350 calories. The exact count can vary based on the amount of oil used and any additional ingredients like cream.
Absolutely! To save time, you can use two 15-ounce cans of chickpeas. Make sure to drain and rinse them thoroughly to remove excess sodium. Add them in Step 5 along with about 1.5 cups of water or vegetable broth and simmer as directed.
The key is to blanch the spinach for only 2 minutes and then immediately transfer it to a bowl of ice-cold water. This process, called 'shocking', stops the cooking and locks in the chlorophyll, keeping the color vibrant.
Store leftover Chole Palak in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen and become even more delicious the next day. Reheat gently on the stovetop or in the microwave.