Palak chole is Indian Dhaba Style Spinach and Chickpeas Curry that combines made spinach (palak) with chickpeas (chole). A healthy and delicious main course or a protein and fibre rich side dish. Tall claims but I promise this Spinach Chickpeas curry much better that anything that you have tasted till now.
Palak chole is a dish from North Indian cuisine and is known for its rich and flavorful taste. The spinach is sautéed with ginger, onions, and a blend of spices l The pureed spinach is then added to the cooked chickpeas, which are simmered in a gravy with more spices. Some variations of the dish may also include the use of yogurt or cream to add a richness to the gravy.
Palak chole is a great source of protein, vitamins, and minerals. Spinach is a leafy green vegetable that is high in vitamins A, C, K, and folate, while chickpeas are a good source of protein and dietary fiber. It is a healthy and balanced meal that can be enjoyed by vegetarians and vegans alike.
It is commonly served with rice or roti, which are Indian flatbreads, but can also be paired with naan or paratha. Some people also like to garnish it with fresh cilantro or a squeeze of lemon juice before serving.
Why should you make this recipe?
There is not just one but several reasons why one should make palak chole recipe:
- Flavorful: The dhaba style Chana palak dish is super delicious and satisfying without using too many spices.
- Healthy and Nutritious: Palak chole is a healthy and nutritious dish that is packed with vitamins, minerals, and protein. Spinach is a leafy green vegetable that is high in vitamins A, C, K, and folate, while chickpeas are a good source of protein and dietary fiber.
- Versatile: Palak chole is a versatile dish that can be enjoyed as a main course or as a side dish. It can be served with rice or roti, or even paired with naan or paratha.
- Vegetarian and Vegan-friendly: The dish is suitable for vegetarians and vegans, making it a great option for those following a plant-based diet.
- Easy to make: The recipe is easy to follow and does not require much time or effort. With the right ingredients and a bit of patience, you can make a delicious and authentic palak chole in the comfort of your own home.
Ingredients for Palak Chole
The ingredients for palak chole typically include:
- Spinach: Fresh spinach leaves are used in this dish.
- Chickpeas: Also known as garbanzo beans, they are soaked overnight and then cooked until soft.
- Onion: These are the base for the gravy and are finely chopped.
- Green Chillies: As per heat you can tolerate. I made it spicy and hot so I used a lot.
- Ginger: Finely chopped or paste, they add a lot of flavor to the dish.
- Spices: Crushed dried Pomegranate seeds, Mint powder, Chaat Masala, turmeric powder, and red chili powder.
- Ghee: Used for cooking the dish. This tastes best when cooked in ghee. Vegan’s can make a substitution with Avocado oil or any other vegetable oil of their choice.
- Salt to taste
It is important to adjust the spice level to personal preference. Additionally, some recipes may call for additional ingredients such as asafoetida, bay leaves, cinnamon sticks or cardamom pods to enhance the flavor.
Tips to Make Best Chole Palak
Here are some tips to make the best palak chole:
- Use Fresh Spinach: Fresh spinach leaves will give the best flavor and texture to the dish.
- Soak Chickpeas: Soaking the chickpeas overnight and then cooking them until they are soft will ensure that they are cooked to perfection. This will also make them easier to digest.
- Add cooked chickpeas while blending spinach and cooked onions. This is a game changer to bring perfect texture of the gravy.
- Adjust Spices to taste: Adjust the amount of spices used according to personal preference. Some people like it spicier while others prefer it milder.
- Cook Low and Slow: Cooking the dish on low heat for a longer time will allow the flavors to meld together and give a more authentic taste.
- Pair it with right bread or rice: Palak Chole goes well with jeera rice, plain rice or with bhatura, naan, tandoori roti or parantha.
What to Serve with Chole Palak
Palak chole is a hearty and flavorful dish that pairs well with a variety of different sides. Some common options include:
- Rice: Palak chole is often served with rice, such as jeera rice or plain basmati rice.
- Indian breads: The dish is also commonly served with Indian breads like roti, naan, paratha or bhatura. These breads are a great way to scoop up the flavorful gravy.
- Salad: A fresh green salad with a lemon vinaigrette dressing is a great side dish to balance out the flavors of the palak chole.
- Raita: A yogurt-based side dish like raita (yogurt mixed with some veggies) can help to cool down the spiciness of the dish and make it more palatable.
- Some people also like to add a dollop of butter or ghee to their palak chole, which can add a rich and creamy flavor to the dish.
How to Store Chole Palak
Palak chole can be stored in the refrigerator for up to 3-4 days. Here are some tips for storing it:
In the Fridge
- Allow the dish to cool completely before storing it. Hot food should not be placed in the refrigerator as it can raise the temperature inside and spoil other food.
- Store the palak chole in an airtight container. This will help to keep the dish fresh and prevent any odors from mixing with other food in the refrigerator.
- Reheat the dish thoroughly before serving. Bring the dish to a boil, then simmer for a few minutes to ensure that it is heated through.
- If you have leftovers, it's best to reheat them within a day or two.
In The Freezer
- You can also freeze the palak chole for up to 2-3 months. When you are ready to eat it, defrost it in the refrigerator overnight and then reheat it on the stove or in the microwave.
- If you are freezing, make sure the dish is cool before placing it in the freezer. Use an airtight container or freezer bags to prevent freezer burn.
More Such Recipes
- Palak Paneer Recipe
- Chole For Tikki Samosa
- Multani Chole Recipe
- Amritsari Chana Masala
- Chana Sundal
- Chickpeas (Chana) Pulao
- Kala Chana Pulao
- Pindi Chana Recipe
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How to Make Palak Chole
- 4 cups fresh spinach leaves
- 1 cup chickpeas soaked overnight and cooked
- 2 onion chopped
- 1 inch ginger sliced
- 1 teaspoon cumin
- 1 teaspoon pomegranate seeds dried and pounded
- 1 teaspoon Mint powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 3 tablespoons ghee
- Fresh cilantro for garnishing optional
- Heat 2 tablespoon ghee in a pan over medium heat. Once hot, add cumin seeds and then chopped onions, sliced ginger, green chillies and fry them.
- Cook everything on medium heat just enough to sweat the onion. Do not brown the onions just cook enough to make them translucent.
- Add the spinach leaves and sauté until they wilt. Turn off the heat and let it cool.
- Once cooled, add about 2-3 tablespoons of cooked chickpeas and then puree the spinach and onion mixture in a blender.
- Now in the pan, add 1 tablespoon of ghee and add cooked chickpeas.
- Sauté the chickpeas for 2-3 minutes on medium heat and add salt, red chilli powder and turmeric powder.
- Now add the pureed spinach mixture and Mix well
- Add chickpeas water in which chickpeas were cooked and bring it to a boil. If you are using canned chickpeas, use regular water.
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