Jul 13, 2016

Palak Chole

This recipe is the hybrid of two popular north indian recipes, Palak Paneer and Chole Masala. As my son is fond of Palak Paneer, I wanted to try something healthy and variety with Palak (Spinach) without loosing the protein content in the recipe and this Palak Chole resulted in the kitchen. It tasted so good, subtle in spices and perfect for kiddos to infuse some greens and protein in their diet. This is a keeper and here is the recipe, njoy!

Chick Peas / Garbanzo  / Chana - 1 Can
Spinach - 2 cup ( leaves)
Onion - 1
Tomato - 1
Green Chili - 1
Ginger Garlic Paste - 1/2 tsp
Cumin Seeds - 1/2 tsp
Cinnamon - 2
Clove - 1
Bay leaf - 2
Oil - 1 Tbsp + 1 tsp
Salt - 1 tsp
Red Pepper Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1/2 tsp
Chole Masala - 1 tsp ( Shaan or Everest Brand)

Preparatory Steps:

  • Open the can and wash Chickpeas under lukewarm water and drain in a colander. Heat nonstick pan add 1 tsp oil to the pan and add drained chickpeas to the pan. Add 1/2 tsp turmeric + 1/2 tsp salt to the chana and saute them well for 5 min and switch off the stove. 
  • Add 2 Cups of water to the stock pot and heat water for few minutes, until hits boiling stage. Add spinach to the boiling water and leave it for 5 min. You notice spinach leaves getting wilted. After 5 min, switch off the stove, drain spinach leaves and cool them in colander. Once it is cooled, grind in a mixie or magic/nutri bullet until it becomes smooth paste.


  1. Heat non-stick pan and 1 Tbsp of Oil. Once the oil is hot, add cinnamon stick, clove, cumin seeds and bay leaf. After 1 min, add chopped onions, green chili. Saute the onions slightly until they become transparent, add add ginger garlic paste, mix well with onions. After 3 min, add chopped tomato to the onion mixture and mix it well, close the lid and simmer for 2 min. 
  2. Add remaining salt, coriander powder, red chili powder. mix everything well and close the lid and simmer for 3 min. After that you notice the gravy coming together, then add spinach puree to the pan and mix well with onion and tomato mixture. As the gravy starts boiling add sauteed chickpeas to the pan and combine well until coated with spinach gravy and spices. Add chole masala to the pan, mix well and close the lid and simmer for 5 min on medium to low heat.
  3. After 5 min, open lid, taste and adjust any seasonings as needed and switch off the stove. 
  4. Transfer Palak Chole to a serving bowl and it is ready to be served with warm roti / pulka / chapathi / naan. 


  • In this recipe, use less salt than usual as spinach and canned chana will salty already.
  • As i am in rush time I have used canned chana in this recipe. If you have time to plan ahead, you can use fresh chana ( Chick Peas / Garbanzo beans). Soak 1 cup chana overnight and pressure cook in the cooker until they become slightly soft and still firm. ( up to 1 whistle in pressure cooker)
  • While serving roti with this dish, you can serve cucumber + onion + cilantro salad on the side. 

Hope you liked this fusion recipe, will be back with another new dish
until then take care and happy cooking

1 comment:

  1. Looks so yumm... I never tried this palak chole....Love the combo... :)



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