Chole Palak (Spinach Chickpea Curry)
Healthy Indian curry of chickpeas (chole) cooked with spinach (palak) in a mildly spiced tomato-onion gravy. Easy and nutritious main dish for roti or rice.
Ingredients
Equipment
Method
- Rinse the dried chickpeas well and soak them in enough water overnight or for at least 7–8 hours.
- Drain and rinse the soaked chickpeas. Pressure cook with fresh water and a pinch of salt until soft (about 12–15 whistles), or cook in a heavy pot until tender. Drain and set aside.
- Wash spinach thoroughly, drain, chop roughly and keep ready.
- Heat oil in a pan on medium flame. Add cumin seeds and let them splutter.
- Add chopped onion. Sauté till onion turns light golden.
- Add tomato (or tomato puree), turmeric powder, coriander powder, red chili powder and salt. Cook for 3–4 minutes until tomato softens and oil starts leaving sides.
- Add chopped spinach. Stir and cook for 4–5 minutes until spinach wilts and reduces in volume.
- Add boiled chickpeas. Mix gently. Pour about ½ cup water, stir and bring to gentle simmer.
- Cook on low-medium flame for 5–7 minutes so flavors blend and gravy thickens a little. Add garam masala and mix well. Adjust salt and water if needed.
- Turn off heat. Serve hot with roti, chapati, naan or steamed rice.
Notes
You can use canned chickpeas to skip soaking and boiling step — just rinse and add directly after spinach. Adjust water for thicker or thinner gravy as per preference. Great to serve with whole-grain roti or brown rice for a balanced meal.