Easy Palak Chole Recipe - Chana Palak Masala - Spinach & Chickpea Curry - Chana Palak Saag

Palak Chole or Chana Palak is a very delicious and nutritious Indian curry prepared with spinach (palak), chickpeas (chana) and some essential spices. Loaded with goodness of spinach and chickpeas, this North Indian style curry is a delectable and flavorsome way of incorporating leafy greens in your diet.

You can serve this delicious curry with steamed basmati rice or Indian flatbreads like roti, paratha, naan for a hearty and comforting meal. It goes so well with plain steamed rice, naan or roti.

Just like Palak paneer, Palak chole is also loved by people of all age groups. Even non spinach eaters such as little kids adore this type of curried chickpeas. Plus, making this curry is fairly simple and easy.

#indianfood
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Step-by-step recipe: https://www.mygingergarlickitchen.com...

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Yields: 6 rolls
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients For Palak Chole
2 cups chickpeas, soaked overnight
Water to cook
1-inch cinnamon stick
4-5 cloves
4-5 black peppercorns
1 bay leaf
1 teaspoon salt, or to taste
1 dried red chili
1 tablespoon ghee/oil
1 medium-sized onion, chopped
2 tablespoons ginger-garlic, crushed or paste
1 teaspoon cumin seeds
1 green chili, chopped
1 teaspoon red chili powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1-2 tablespoon chana masala powder
500 grams spinach, roughly chopped
1 large-sized, tomato, chopped
Salt, to taste
1 teaspoon garam masala powder
2-3 tablespoons cream
Lemon juice

How to Make Palak Chole

1. Add chickpeas to a large mixing bowl. Rinse the chickpeas and then soak them in enough water overnight or for 7 to 8 hours.
2. In the morning, discard the water and rinse the chickpeas again in the fresh water. Set it aside.
3. Add soaked chickpeas to a pressure cooker. Also, add salt, bay leaf, cinnamon stick, cloves, and black peppercorns. Also, add enough water, it should cover 2 inches above the chole. Stir well and cover the pressure cooker with the lid. Pressure cook chickpeas for 3-4 whistles on medium heat or till they are cooked through. Let the pressure come off completely before opening the lid. Open the lid and check the chickpeas, they should be soft. Boil for a few more minutes if they are undercooked. Keep the boiled chickpeas aside.
4. Heat ghee/oil in a heavy bottom pan over medium heat. Once hot, add cumin seeds and saute for a few seconds or until fragrant.
5. Now, add dried red chili, chopped onions and saute for 2-3 minutes. Next, add chopped green chilies, crushed ginger-garlic, or ginger-garlic paste. After that, saute for 2-3 minutes or until onions are translucent.
6. Add chopped tomatoes and fry for 3-4 minutes or until tomatoes are soft and mushy. Add red chili powder, turmeric powder, coriander powder, and 1 tablespoon of chana masala. Mix well and let the onion cook with spices for 1 minute. Add roughly chopped spinach leaves. Stir well and saute for 4 to 5 minutes on medium-low heat until spinach is cooked. Add 1/2 cup of water and cook for 1 minute. Now switch off the heat and discard the dried red chili. Using an immersion blender, blend the spinach into a puree. Alternatively, add spinach to a food processor and puree.
7. Add 1 cup of water to adjust the consistency and mix. Next, add boiled chickpeas along with the water to the pan and stir well. Add 1 tablespoon of chana masala powder, and mix well to combine. Also, add salt to taste and mix again.
8. Cover the pan with the lid and cook it for 7-8 minutes, keep stirring occasionally.
9. Uncover the pan, and add garam masala powder and lemon juice. Mix well and cook for another1 minute. Lastly, add 2-3 tablespoons of cream and mix again. Cook for 1-2 minutes.
10. Serve palak chole hot with jeera rice or any flatbread of your choice.

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