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a bowl of chole palak served along with onion rounds and naan
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Spinach and Chickpea Curry | Chole Palak

The comfort of chole along with goodness of spinach come together to make this delicious and heartwarming, winter special Spinach and Chickpea Curry that tastes delicious with garlic naan!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 persons
Author: Richa

Equipment

Ingredients

  • ½ cup white chick peas chana (soaked overnight or for 8 hours) (refer note.1)
  • 3 tablespoons oil
  • 1 teaspoon jeera
  • 1 bay leaf
  • 1 black cardamom
  • 1 inch cinnamon dalchini
  • 2 cloves
  • 2 green cardamoms
  • 2 teaspoons finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ¾ cup finely chopped onions 2 medium onions
  • 1 green chilli finely chopped
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon chole masala
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt
  • ½ cup + 2 tablespoons finely chopped tomatoes 2 medium tomatoes
  • 3 ¼ cups + 2 tablespoons water divided
  • ½ teaspoon garam masala
  • ½ teaspoon roasted & crushed kasuri methi
  • 3 cups tightly packed palak 150 gms
  • ½ cup coriander leaves & stems

Instructions

Cooking chana:

  • Heat oil in a pressure cooker, add jeera and once it crackles, add bay leaf, black & green cardamoms, cinnamon, cloves & saute for 8-10 seconds.
    3 tablespoons oil, 1 teaspoon jeera, 1 bay leaf, 1 black cardamom, 1 inch cinnamon, 2 cloves, 2 green cardamoms
  • Add ginger, garlic and saute on high for a few seconds till fragrant. Add onions & fry till they turn golden brown.
    2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic, ¾ cup finely chopped onions, 1 green chilli
  • Add spice powders - coriander, cumin, turmeric, red chilli, chole masala, salt, tomatoes and cook on low for 3-4 minutes till the tomatoes are mushy.
    1 tablespoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon chole masala, 1 teaspoon red chilli powder, 1 teaspoon salt, ½ cup + 2 tablespoons finely chopped tomatoes
  • Add soaked chick peas, give a good mix, add 1 ¼ cups of water, cover the lid of the pressure cooker and cook on high till the first whistle, on low for 20 minutes or 4-5 whistles till the chick peas are cooked well.
    ½ cup white chick peas, 3 ¼ cups + 2 tablespoons water

Making palak puree:

  • Heat a pot with 2 cups of water, bring to a boil, add palak, coriander leaves. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a bowl with water and ice cubes in it. Strain the palak & coriander leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind to a fine paste.
    3 cups tightly packed palak, ½ cup coriander leaves & stems

Making chole palak:

  • Open the pressure cooker, Add garam masala, kasuri methi, mix and cook for 2-3 minutes.
    ½ teaspoon garam masala, ½ teaspoon roasted & crushed kasuri methi
  • Add palak puree and cook for 3-4 minutes till the puree absorbs all the masalas. You may add 1-2 tablespoons of water to adjust the consistency to a thick gravy and serve.

Video

Notes

  1. ½ cup of soaked chick peas yields approx. 1 ⅓ cups.
  2. Leftovers will stay good for 2-3 days when refrigerated in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 663mg | Potassium: 365mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2570IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 3mg