Palak Chole / Spinach & Chickpeas Curry is from the Punjab region of India. This delicious curry pairs well with kulchas & puris. 
It’s officially winter and markets are flooded with different green vegetables. This is one of my favorite seasons. The atmosphere has serene quality and freshness. I had made this Palak Chole / Spinach & Chickpeas Curry few weeks back and this post has been lying in my drafts to be completed. That’s another case a lot of drafts I have to complete. But sometimes the circumstances become so uncertain. And I stop blogging and updating recipes. Then I think , blogging is my hobby and hobby should not be stressful. So let me go according to my pace and enjoy it. 
This recipe of Palak Chole can be done in two ways. Long procedure or short. For the long procedure, chickpeas/chole have to be soaked overnight and later boiled with salt . Or follow the short process by using the canned chicpeas. I have made both the ways and there is not much difference in taste if good quality of canned chickpeas are used.
Ingredients
(I)
1 can chickpeas OR ½ cup chickpeas soaked overnight & later boiled with salt
1 bunch spinach
(II)
3 tbsp oil
½ tsp cumin
1 medium size onion chopped
Medium size tomato chopped
1 tsp ginger garlic chopped
2 to 3 whole red chilly
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp coriander powder
Salt to taste
1 cup water
(III)
Coriander, green chilly for garnish
Method:
- Prepare the chickpeas & boil till soft. Or drain the canned chickpeas. Wash under water and keep aside.
- Pick out spinach leaves. Wash & drain completely.
- In a pan place all the spinach & cook till it leaves water. For about a minute. Cool & grind to puree. Keep aside
- In a pan, heat the oil. Once hot add the cumin till it crackles. Add whole red chilly
- Add ginger garlic, chopped onion and sauté till soft.
- Add all the dry masalas: red chilly powder, turmeric, coriander powder. Fry for few minutes
- Now add chopped tomato and boiled or canned chickpeas.
- Cover and cook on low flame till tomato has soften and oils separates. Add water time to time so the gravy does not stick to the pan.
- Lastly add pureed spinach and cook till oil is separates from the side.
- Adjust the salt seasoning.
- Garnish with coriander and green chillies and serve hot with kulchas or puri
Huma Kalim
Serves 2
Palak Chole / Spinach & Chickpeas Curry is from the Punjab region of India. This delicious curry pairs well with kulchas & puris.
30 minCook Time
30 minTotal Time
Ingredients
- (I)
- 1 can chickpeas OR ½ cup chickpeas soaked overnight & later boiled with salt
- 1 bunch spinach
- (II)
- 3 tbsp oil
- ½ tsp cumin
- 1 medium size onion chopped
- Medium size tomato chopped
- 1 tsp ginger garlic chopped
- 2 to 3 whole red chilly
- ½ tsp turmeric powder
- 1 tsp red chilly powder
- ½ tsp coriander powder
- Salt to taste
- 1 cup water
- (III)
- Coriander, green chilly for garnish
Instructions
- Prepare the chickpeas & boil till soft. Or drain the canned chickpeas. Wash under water and keep aside.
- Pick out spinach leaves. Wash & drain completely.
- In a pan place all the spinach & cook till it leaves water. For about a minute. Cool & grind to puree. Keep aside
- In a pan, heat the oil. Once hot add the cumin till it crackles. Add whole red chilly
- Add ginger garlic, chopped onion and sauté till soft.
- Add all the dry masalas: red chilly powder, turmeric, coriander powder. Fry for few minutes
- Now add chopped tomato and boiled or canned chickpeas.
- Cover and cook on low flame till tomato has soften and oils separates. Add water time to time so the gravy does not stick to the pan.
- Lastly add pureed spinach and cook till oil is separates from the side.
- Adjust the salt seasoning.
- Garnish with coriander and green chillies and serve hot with kulchas or puri
Calories
Fat
Carbs
Protein
