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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, North Indian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup dried white chickpeas (kabuli chana) soaked overnight and boiled
  • 4 cups fresh spinach (palak) washed and chopped
  • 1 large onion finely chopped
  • 1 tomato finely chopped or pureed
  • 1 tbsp oil neutral oil like sunflower or mustard
  • 1 tsp cumin seeds (jeera)
  • ½ tsp turmeric powder (haldi)
  • 1 tsp coriander powder (dhania)
  • ½ tsp red chili powder adjust to taste
  • ½ tsp garam masala
  • salt to taste
  • ½ cup water for gravy (add more if needed)

Equipment

  • Pressure cooker or heavy pot

Method
 

  1. Rinse the dried chickpeas well and soak them in enough water overnight or for at least 7–8 hours.
  2. 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.
  3. Wash spinach thoroughly, drain, chop roughly and keep ready.
  4. Heat oil in a pan on medium flame. Add cumin seeds and let them splutter.
  5. Add chopped onion. Sauté till onion turns light golden.
  6. 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.
  7. Add chopped spinach. Stir and cook for 4–5 minutes until spinach wilts and reduces in volume.
  8. Add boiled chickpeas. Mix gently. Pour about ½ cup water, stir and bring to gentle simmer.
  9. 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.
  10. 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.