Palak Chole (Spinach Chickpea Curry)
A comforting North Indian curry made with chickpeas simmered in a spiced spinach gravy.
525 minPrep: 480 minCook: 45 minNorth IndianVegan
palak cholechana palak
Method
- 1
Soak chickpeas overnight, then pressure cook until soft and tender.
- 2
Blend onion, garlic, ginger and green chillies into a paste.
- 3
Heat oil and sauté whole spices until fragrant.
- 4
Add onion paste and cook until lightly golden.
- 5
Add tomato puree and cook until oil separates.
- 6
Stir in turmeric, chilli powder, cumin and coriander.
- 7
Add chopped spinach and cook until wilted.
- 8
Add cooked chickpeas and water, then simmer until gravy thickens.
- 9
Mash a few chickpeas to thicken the curry.
- 10
Finish with garam masala, fenugreek leaves and amchur.
- 11
Serve hot with rice or flatbreads.
Ingredients
- •1 cup dried chickpeas (soaked overnight)
- •3–4 cups water for cooking chickpeas
- •1 large onion
- •1–2 green chillies
- •3–4 garlic cloves
- •1 inch ginger
- •3–4 tbsp neutral oil
- •1 large tomato (pureed)
- •4–5 cups spinach, chopped
- •1½–2 cups water for gravy
- •½ tsp turmeric
- •½ tsp chilli powder
- •1 tsp coriander powder
- •½ tsp cumin powder
- •¾ tsp garam masala
- •½–¾ tsp amchur (dry mango powder)
- •1 tsp dried fenugreek leaves
- •Salt to taste
Notes
- •Use canned chickpeas to skip the soaking step.
- •Add a squeeze of lemon before serving for extra brightness.