Palak Chole Recipe
Palak Chole Recipe: Boiled Chickpeas cooked in soft spinach gravy. A very comforting restaurant style gravy based dish which can be done easily at home.
Palak Paneer is known to everyone and is favourite for many because of its bursting flavours. Palak Chole is something similar to this, but little bit more masaledar. Instead of making just chole curry for poori next time, try this spinach flavoured Palak Chole recipe. I am sure you will love it.
First time I tried this dish in Sanjeev Kapoor’s Yellow Chilli restaurant. A nice roasted garlic taste in the gravy is what pulled me to this recipe. Of course it is little bit time consuming as we have to pressure cook the chickpeas after soaking them over night.
The speciality of this recipe is that it calls for common ingredients unlike Chole masala which requires special masala powder and other spices. Of course both of them taste great and different. I am just explaining the complexity of this recipe.
Let us see how to make this Palak Chole Recipe
- Chickpeas: 1 cup
- Fresh Spinach: 1 big bunch
- Onions: 1 roughly chopped
- Green chillies: 3 to 4
- Garlic: 4-5 pods
- Jeera (Cumin) powder : 1 spoon
- Dhania(Coriander) powder : 1 spoon
- Garam Masala Powder : ½ spoon
- Oil: 2 tbsp
- Fresh Cream (optional) : 1.5 tbsp
- Salt: As per taste.
- Wash chickpeas under running water and soak in water in a big vessel. Leave it over night.
- Next day drain out the water from the chickpeas and pressure cook for 2 to 3 whistles and keep it aside.
- Wash the spinach leaves and cut the stems.
- Drop the spinach leaves in a pot of boiling water and blanch for 2 to 3 minutes.
- Strain out the water from the spinach and immediately drop the blanched spinach in a bowl cold water. This is to retain the green colour of the spinach.
- Grind the spinach along with green chillies.
- Heat oil in a pan and once hot add in the chopped garlic and fry until they into slight brown colour.
- Add the chopped onions and fry until soft.
- Add in jeera powder, dhania powder and garam masala powder and mix well.
- Add in the spinach mixture and mix well and simmer for 2 to 3 mins.
- Now add in ½ cup of water or more to attain the required consistency and bring it to a boil.
- Add in the boiled chickpeas along with salt and mix well.
- Finally add in fresh cream if using, mix well and simmer for another 2 minutes.
- Serve it with roti, puri or hot rice.