Chhole Palak | Chickpea and Spinach Curry | छोले पालक की सब्ज़ी

Sunday, April 03, 2016

Just a day ago, I made Chole Bhature and intentionally soaked and boiled extra Chhole (also know as Garbanzo Beans and Chickpeas) to use it for my next recipe. The idea was to prepare Chhole Biryani but today out of laziness and because of the time required to prepare Biryani, decided to make Chhole Palak instead which does not take much time to cook and also a healthy recipe for the family. 

Here is a quick version on Chhole Palak where instead of preparing the Spinach gravy first by boiling, pureeing and then cooking it, I am throwing everything in a same pan - step by step - simmering it for few minutes to bring out all the flavors and getting it ready to serve with Rice or Chapati.

    Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. It is a verygood source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline.- whfoods

    Garbanzo beans are an excellent source of molybdenum and manganese. They are also a very good source of folate and copper as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc. - whfoods

Chhole Palak Recipe

Recipe Cuisine:
 Indian  |  Recipe Category: Main Course

Prep Time 15 Mins  |  Cooking time: 15-20 Mins  |  Serves: 2-3


  • Chickpeas | छोले - 1.5 cups boiled or canned
  • Spinach । पालक  - 2 cups chopped
  • Onion । प्याज़ - 1 medium finely chopped
  • Garlic pods । लहसुन - 3 chopped
  • Green Chili । हरी मिर्च - 1 small chopped
  • Curd । दही - 2 tbsp
  • Clarified butter or Oil । घी या तेल - 1.5 to 2 tbsp
  • Cumin Seeds । जीरा - 1/2 tsp
  • Coriander Seeds । साबुत धनिया - 1/2 tsp
  • Fennel Seed । सौंफ - 3/4 tsp
  • Bay leave । तेज पत्ता - 1
  • Cloves । लौंग - 4-5
  • Dried Red Chili । साबुत लाल मिर्च - 1
  • Turmeric Powder । हल्दी पाउडर - 1/2 tsp
  • Chili Powder । लाल मिर्च पाउडर - 3/4 tsp
  • Coriander Powder । धनिया पाउडर - 1 tsp
  • Salt to taste । नमक
  • Pomegranate Seeds Powder or Amchoor Powder । अनारदाना पाउडर या अमचूर - 1/2 tsp
  • Chole Masala or Garam Masala । छोले या गरम मसाला - 3/4 to 1 tsp
  • Sugar । चीनी - 1/2 tsp
  • Water । पानी - 1/2 cup
  • Dried Fenugreek leaves । कसूरी मैथी - 1 tbsp
  1. Wash the Spinach Leaves 2-3 times in the running water to remove all the dirt particles
  2. Chop Spinach Leaves, Onions, Garlic and Green Chilies. You can also add chopped ginger but I was running out of it.
  3. Take a pan on high flame and add Clarified Butter/ Ghee and once the Ghee is hot, reduce the flame and add Cumin Seeds, Coriander Seeds, Fennel Seeds, Bay leave, Dried Red Chili and Cloves and saute till the seeds changes color.
  4. Add Onions and saute it for a minute or two till they become translucent and then add chopped Garlic and Green Chilies and let it cook till Onions turns brown.
  5. Now add Turmeric, Chili, Coriander powder and Sugar and saute it for 30 seconds and then add Curd and cook it till the oil gets separated.
  6. Add chopped spinach and cook it till it become wilted (soft) and then add Chhole , Pomegranate Seed Powder and Chhole Masala. Mix well.
  7. Add half a cup of water and cover the pan and let it simmer for 7-10 minutes on low flame. Keep stiring in between.
  8. Now add Dried Fenugreek leaves and salt. Mix well
  9. Serve hot with Rice or Chapati.

Step by Step Photos:

Chop Spinach, Onions, Garlic Pods and Green Chilies.

Take a pan on high flame and add Ghee (Clarified Butter).

Once the Ghee is hot, add Cumin, Coriander, Fennel Seeds, Bay Leave, Cloves and Dried Red Chili.

Saute them till the seeds change color.

Add Onions and saute till they become translucent.

Add chopped Green Chilies and Garlic.

When Onion changes color, add Turmeric, Chili and Coriander Powder and mix well.
Add Curd/Yogurt and let it cook till oil gets separated.

Add chopped Spinach leaves.

Cook it for 2 minutes or till the leaves get wilted.

Add boiled Chole/Chickpeas.

Add Pomegranate seeds powder and Chhole Masala.

Add half cup of water and stir well.

Cover the pan with a lid and let it cook for 7-10 minutes on low flame.

Add dried Fenugreek leaves. Here I tasted the curry and found its less garlicky, thus added garlic powder :P. You can add extra garlic pod if you like the strong Garlic flavor.

Serve hot with Rice or Chapati.

You Might Also Like


Popular Posts

Like us on Facebook