Palak Chole (Spinach Chickpea Curry)

Name: Palak Chole (Spinach Chickpea Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 inch ginger, grated; 2 tbsp oil; 1/2 tsp turmeric; 1 tsp chilli powder; 200 g spinach, chopped; 1 cup water; 1 tsp garam masala; 1 tin chickpeas, drained and rinsed; 1 large onion, finely chopped; 2 green chillies, finely chopped; 4 garlic cloves, minced; 1 medium tomato, chopped; 2 tsp coriander powder; 1 tsp cumin powder; 1 tsp amchur (dry mango powder); 1 tsp dried fenugreek leaves; 1 tsp salt

A comforting North Indian curry featuring chickpeas simmered in a spiced spinach gravy, perfect for weeknight dinners.

40 minPrep: 10 minCook: 30 minNorth IndianVegan

palak cholechana palakchickpeas curry

Ingredients Method Notes

Method

1
Soak chickpeas overnight, then pressure cook until soft and tender, about 20 minutes.
2
Blend onion, garlic, ginger, and green chillies into a paste.
3
Heat oil in a pan and sauté the onion paste until lightly golden and fragrant.
4
Add the chopped tomatoes and cook until the oil separates from the mixture.
5
Stir in turmeric, chilli powder, cumin, and coriander, cooking for another minute.
6
Add the chopped spinach and cook until wilted, about 3-4 minutes.
7
Add the cooked chickpeas and water, then simmer until the gravy thickens, about 10 minutes.
8
Mash a few chickpeas with the back of a spoon to thicken the curry.
9
Finish with garam masala, fenugreek leaves, and amchur, stirring well.
10
Serve hot with rice or flatbreads.

Ingredients

•1 inch ginger, grated
•2 tbsp oil
•1/2 tsp turmeric
•1 tsp chilli powder
•200 g spinach, chopped
•1 cup water
•1 tsp garam masala
•1 tin chickpeas, drained and rinsed
•1 large onion, finely chopped
•2 green chillies, finely chopped
•4 garlic cloves, minced
•1 medium tomato, chopped
•2 tsp coriander powder
•1 tsp cumin powder
•1 tsp amchur (dry mango powder)
•1 tsp dried fenugreek leaves
•1 tsp salt

Notes

•If using dried chickpeas, soak them overnight and cook them in a pressure cooker for about 25-30 minutes.
•Adjust the amount of green chillies according to your spice preference.
•Leftovers can be stored in the fridge for up to 3 days.
•This curry also freezes well; just reheat gently before serving.

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