Home / North Indian Recipes / Palak Chole Recipe (Spinach & Chickpea Curry) Step By Step
Palak Chole Recipe (Spinach & Chickpea Curry) Step By Step
Lunch

Palak Chole Recipe (Spinach & Chickpea Curry) Step By Step

This homemade Palak Chole Recipe (Spinach & Chickpea Curry) Step By Step recipe is flavorful, easy to prepare and suitable for Lunch diets....

⏱️

20 Min Prep

🔥

40 Min Cook

🍽️

4 Servings

🥗

High Protein Vegetarian

Ingredients

  • 1 cup Kabuli Chana (White Chickpeas) - soaked overnight
  • 1 cup Spinach Leaves (Palak) - washed and roughly chopped
  • 1 Onion - finely chopped
  • 1 Tomato - finely chopped
  • 1 Green Chilli - slit
  • 1 inch Ginger - grated
  • 2 cloves Garlic - grated
  • Salt - as per taste
  • 2 teaspoons Garam masala powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 Bay leaves (tej patta)
  • 2 Cardamom (Elaichi) Pods/Seeds

Instructions

1
To make Palak Chole formula first sanitize, wash and soak chickpeas in moisture overnight or atleast 5 - 6 hours.While chickpea is soaked make puree of tomato and green chili using 2 - 3 tablespoon of moisture in blender.bring to temperature a teaspoon of oil in a wok; introduce in the cut up spinach and sautee until the spinach is soft and yielding.
2
Keep this aside.Note: We oven-cook the spinach separately from the chola, as the preparing times for the chickpeas and spinach are very different.
3
Spinach takes a couple of mins, while the chola/ chickpeas take 20 to 30 mins.In a pressure cooker bring to temperature oil over medium bring to temperature, once oil is heated introduce in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma.Now introduce in cut up bulb greens, ginger and garlic and saute over medium bring to temperature until bulb greens turn light brown in color.Once bulb greens is ready introduce tomato puree, table salt, turmeric dusting scented element, garam masala, coriander dusting scented element, red chili dusting scented element until you see the mixture coming together and thickening a little bit.
4
introduce the chickpeas along with the moisture it was soaked in into the masala and swirl around well.
5
introduce in additional moisture so that the moisture level is atleast 2 inches above the soaked chola/ chickpeas.Give it a good swirl around and wrap the pressure cooker and place its weight on.
6
oven-cook the chola in the pressure cooker until you hear 4 to 5 whisles.
7
After 4 to 5 whistles, turn the bring to temperature to low and low-boil the chola for another 15 mins and then turn off the bring to temperature.Allow the pressure to release naturally.
8
This will take another 15 mins.
9
Once the pressure releases naturally, open the cooker, introduce in the sauteed spinach and give it a good swirl around.Check the table salt and scented element levels and adjust to suit your essence.
10
Gently mash the chickpeas little bit with the back of the ladle to thicken the coulis little bit and the Palak Chole is ready to be served.dish up the Palak Chole (Spinach & Chickpea Curry) along with a choice of Indian breads for dinner or in the for lunch along with Jeera Rice.

Recipe Information

Cuisine
North Indian Recipes
Course
Lunch
Diet
High Protein Vegetarian
Total Time
60 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

40 mins

Total Time

60 mins
#northindianrecipes #lunch #highproteinvegetarian
Author

Master Chef

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