Palak Chole
User Reviews
4.8
39 reviews
Excellent
-
Prep Time
8 hrs
-
Cook Time
mins
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Total Time
8 hrs 45 mins
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Servings
4
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Calories
331 kcal
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Course
Main Course
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Cuisine
Indian
Palak Chole
Report
Palak chole or chana palak is a North Indian style delicious curry made with spinach, chana (white chickpeas), onions, tomatoes, herbs and spices.
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Ingredients
For cooking chickpeas
- 1 cup dried white chickpeas - 200 grams
- 3 cups water
- ¼ teaspoon salt or as required
To be ground to paste
- 1 large onion - roughly chopped or ¾ to 1 cup
- 1 or 2 green chilies - chopped or ½ to 1 teaspoon, chopped
- 3 to 4 garlic cloves (small to medium) - chopped
- 1 inch ginger - chopped, optional
Other ingredients
- 3 to 4 tablespoons oil - any neutral oil
- 1 large tomato - pureed or ⅓ to ½ cup tomato puree
- 4.5 to 5 cups chopped spinach (palak)
- 1.5 to 2 cups water - for the gravy
- ½ to ¾ teaspoon dry mango powder (amchur powder) or ¾ teaspoon dried pomegranate seeds - roasted and crushed finely
- 1 teaspoon dry fenugreek leaves (kasuri methi) - crushed, optional
- salt as required
Whole spices
- 1 inch cinnamon
- 3 cloves
- 2 green cardamom
- 1 black cardamom
- 1 tej patta (Indian bay leaf)
Ground spices
- ½ teaspoon cumin powder (ground cumin)
- 1 teaspoon coriander powder (ground coriander)
- ½ teaspoon red chili powder or cayenne pepper or paprika
- ¼ teaspoon turmeric powder (ground turmeric)
- ¾ teaspoon Punjabi Garam Masala or chana masala powder or garam masala powder
Instructions
Preparation
- Rinse the chickpeas in fresh water for a few times. Then soak them in enough water in a bowl overnight or for 7 to 8 hours. Cover the bowl with a lid.
- Drain all the water and rinse the chickpeas again in fresh water a few times. Then again drain the water. Add chickpeas with 3 to 4 cups of water in a 3 litre stovetop pressure cooker. Sprinkle ¼ teaspoon salt or as required.
- Pressure cook the chickpeas on medium heat for 12 to 15 minutes or till they are cooked completely. You can also cook the chickpeas in a pot or pan on the stovetop or in the instant pot adding water as required.
- Let the pressure fall naturally in the cooker. Then only open the lid and check the chickpeas. They should be tender and softened. If they are undercooked then pressure cook for some more minutes.
- Drain the cooked chickpeas and set aside.
- Meanwhile, prepare the onion paste with chopped onions, green chilies, ginger and garlic. Also prepare the tomato puree. Keep aside.
- Rinse spinach leaves very well in water. Drain all the water. Then chop them.
Sautéing spices, onions and tomatoes
- In a pan heat oil. Fry all the "Whole Spices" mentioned in the above list in the ingredient section, till fragrant on low to medium-low heat.
- Add the onion paste. Sauté until light golden stirring often on low to medium-low heat. Take care as the oil can splutter when adding the onion paste.
- Add the tomato puree. Also add all the spice powders mentioned in the above list of "Ground Spices" in the ingredient section.
- Saute stirring often until oil leaves the sides of the masala. The color of masala will change and the masala will also look glossy,
- Now add the chopped spinach and salt as required. Stir and saute for 4 to 5 minutes on low to medium-low heat.
Making palak chole
- Add the cooked chickpeas and mix well. Pour 1.5 to 2 cups water.
- Add crushed pomegranate seeds powder or dry mango powder.
- Also mash a few chickpeas with the back of the spoon. This helps to thicken the gravy. Simmer on medium-low to medium heat until the gravy thickens and becomes smooth.
- Lastly add crushed kasuri methi and simmer for 1 to 2 minutes.
- Serve palak chole hot with roti, naan or steamed rice or jeera rice and onion-lemon salad.
- Refrigerate any leftovers for one to two days. Keep in a covered container and refrigerate.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
42g
(14%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Sodium
484mg
(20%)
Potassium
996mg
(28%)
Fiber
13g
(52%)
Sugar
9g
(18%)
Vitamin A
7053IU
(141%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
34mg
(38%)
Vitamin E
6mg
Vitamin K
353µg
Calcium
153mg
(15%)
Vitamin B9 (Folate)
427µg
Iron
6mg
(33%)
Magnesium
128mg
Phosphorus
243mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 484mg | 20% |
| Potassium | 996mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 7053IU | 141% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 34mg | 38% |
| Vitamin E | 6mg | |
| Vitamin K | 353µg | |
| Calcium | 153mg | 15% |
| Vitamin B9 (Folate) | 427µg | |
| Iron | 6mg | 33% |
| Magnesium | 128mg | 32% |
| Phosphorus | 243mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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