16th May 2021

Palak Chole

Palak Chole

Here is a recipe for a mouthwatering Palak Chole, which when topped with some grated cheese goes very well with rotis or a Jeera Rice (click here).

Serves: A Family of Four

Prep. Time: 20 Mins.

Cooking Time: 55 to 60 Mins


[ Standard Measure: 1 cup = 250 ml ]

  • Chole [Chickpeas] – 1 cup
  • Palak Leaves [Spinach] (washed) – a big bunch (+/- 250 gms cleaned)
  • Onion (finely chopped) – 2 medium
  • Tomato (finely chopped) – 1 large
  • Green Chillies (finely chopped) – 2
  • Ginger (coarsely crushed) – ½ inch
  • Garlic (coarsely crushed) – 8 to 10 cloves
  • Lime – ½
  • Turmeric Powder – ¼ + ¼ tsp.
  • Chilly Powder – ¼ tsp.
  • Corriander Powder – 1 ½ tsp.
  • Chana / Chole Masala Powder – 1 ½ tsp.
  • Garam Masala Powder – a pinch
  • Cumin Seeds – ¼ tsp.
  • Cinnamon – ½ inch
  • Cloves – 4
  • Bay Leaves – 2
  • Milk Cream – ¼ cup
  • Butter – 1 tbsp.
  • Cheese (grated) – as needed
  • Oil – 4 tbsp.
  • Salt – 1 ½ tsp. or to taste

Step 1:     Wash and soak the chana overnight. Use sufficient water.

Step 2:     The next day take a pressure cooker / pan and add 2 cups water. Let the water come to a boil and then add the chick peas. Add 1 tsp. salt and put on the lid of the cooker. Pressure cook on high heat till the 1st whistle. Then switch to low heat and cook for another 2 whistles. Switch off the heat. Let the pressure release naturally and then check if the peas are done.

Step 3:     Blanch the palak leaves in boiling water for 5 minutes (click here for reference) and then transfer the leaves to a vessel with ice cold water. When cooled, make a puree of the leaves and keep aside.

Step 3:     Heat 4 tbsp. oil in a pan and add the cumin seeds, bay leaves, cinnamon and cloves and sauté for a few seconds on medium heat.

Step 4:     Next add the chopped onion and sauté till the onions turn light golden.

Step 5:     Add the crushed ginger and garlic and sauté for a few seconds. Add the green chillies, corriander powder, chilly powder and chana/chole masala powder, ½ tsp. salt and sauté for 30 seconds on low heat. Add 2 tbsp. water and saute for another 2 minutes on low heat.

Step 6:     Now add the chopped tomato and and sauté till it turns soft.

Step 7:     Add the chole and 2 cups of its broth (the liquid it was cooked in) and cook on medium heat for 10 minutes till the gravy thickens.

Step 8:     Add the palak puree and mix. Check for salt and add if required. Cover and cook for another 8 to 10 minutes on low heat.

Step 9:     Now switch off the heat and add the milk cream and mix. Sprinkle a pinch of garam masala powder, butter and the juice of ½ lime and mix. Garnish with grated cheese and serve hot.

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