Vegan Masala Recipe

Palak Chole (Spinach Chickpea Curry)

Name: Palak Chole (Spinach Chickpea Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 4 garlic cloves, minced; 1 large onion, finely chopped; 1 inch ginger, grated; 2 green chillies, finely chopped; 1/2 tsp turmeric; 1 tsp chilli powder; 1 tsp garam masala; 2 tsp coriander powder; 1 medium tomato, chopped; 200 g spinach, chopped; 1 tin chickpeas, drained and rinsed; 1 cup water; 1 tsp salt; 1 tsp cumin powder; 1 tsp amchur (dry mango powder); 1 tsp dried fenugreek leaves

A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

40 minPrep: 10 minCook: 30 minServes 4North IndianVegan

palak cholechana palakchickpeas curry

Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Soak 1 tin chickpeas, drained and rinsed overnight, then pressure cook until soft and tender, about 20 minutes.
2
Blend 1 large onion, finely chopped, garlic, ginger, and green chillies into a paste.
3
Heat 2 tbsp oil in a pan and sauté the onion paste until lightly golden and fragrant.
4
Add the chopped 1 medium tomato, chopped and cook until the oil separates from the mixture.
5
Stir in turmeric, chilli powder, cumin, and coriander, cooking for another minute.
6
Add the chopped spinach and cook until wilted, about 3-4 minutes.
7
Add the cooked 1 tin chickpeas, drained and rinsed and water, then simmer until the gravy thickens, about 10 minutes.
8
Mash a few 1 tin chickpeas, drained and rinsed with the back of a spoon to thicken the curry.
9
Finish with garam masala, fenugreek leaves, and amchur, stirring well.
10
Serve hot with rice or flatbreads.

Gather everything first

Ingredients

•2 tbsp oil
•4 garlic cloves, minced
•1 large onion, finely chopped
•1 inch ginger, grated
•2 green chillies, finely chopped
•1/2 tsp turmeric
•1 tsp chilli powder
•1 tsp garam masala
•2 tsp coriander powder
•1 medium tomato, chopped
•200 g spinach, chopped
•1 tin chickpeas, drained and rinsed
•1 cup water
•1 tsp salt
•1 tsp cumin powder
•1 tsp amchur (dry mango powder)
•1 tsp dried fenugreek leaves

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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