Palak Chole

How to make Palak Chole | Spicy Spinach & Chickpeas Curry | Chana Palak Curry | Chickpeas and Spinach Recipe| Garbanzo Beans with Spinach

Hello Friends, 

I'm back with one more spinach recipe for you. A recipe that is sure to wow your guests. Today's blog post recipe is one of the best amalgamation of Chickpeas and Spinach leaves. Sharing recipe with the stepwise images in GIF format. 

Palak Chole aka Spinach and Chickpeas curry is a yummlicious treat for your loved one. It is very delightful, healthy, protein and iron enriched curry prepared with chickpeas, spinach leaves, onion, garlic, green chillies and Indian spices. 

In today's recipe, I've taken good care to retain the green color of spinach leaves. Garlic is stir fried and used in good quantity . The plan of action for today's recipe is to overnight soak and boil the Chickpeas and then blanch and puree the spinach leaves with stir fried garlic, onion and green chillies followed by cooking chickpeas in spicy spinach curry.

Let's get started 

☑Recipe details 

◽Preparation time 10-12 minutes 

◽Cooking time 15-20 minutes 

◽Chickpeas soaking time - overnight
◽ Servings 4

◽Recipe Type - Main Course - Vegetable 

◽Cuisine  - North Indian

☑Ingredients required 

✔1 cup Chickpeas (overnight soaked) 

✔1 bunch/ 200 grams Spinach leaves
✔1 onion - roughly chopped  

✔1 bulb garlic - peeled

✔3-4 green chillies or as per preference 

✔1 tsp garam masala powder 

✔1tbsp tamarind pulp or ½ lemon 

✔A pinch of turmeric powder 

✔2-3 tbsp cooking oil

✔salt to taste

☑Method 
✔Step 1 Mise en place

◾Chickpeas - Wash and soak it for overnight - Next day, rinse again, drain the water - take sufficient fresh water in a pressure cooker to cover the chickpeas. Add 1tsp salt and 1tsp cooking oil and allow 4-5 whistles. Make sure it is nicely cooked - remove the Chickpeas with the help of colander, don't discard the liquid - keep it aside... If needed, we'll going to use this in our spinach curry. This liquid is also best substitute for egg when making spring roll wrappers. 

◾Spinach - Washed - roughly chopped and blanched. Keep it aside until called for. Blanching means - In the boiling water, add the spinach leaves, leave it for 2-3 minutes and then drain the water and wash it under normal tap water.

✔Step 2 Stir fry and make a spinach coarse paste.

◾Heat the oil in a non stick fry pan, add the garlic and stir fry on slow to medium fire, keep stirring, until nicely cooked and change in color. Take off from the flame, transfer into plate. Keep it aside until called for.

◾In the same fry pan, stir fry the onions until translucent, add the green chililes and blanched spinach leaves. Cook it for a minute or two. Add pinch of turmeric powder and required salt. Cook for just a minute or two. Switch off the gas stove, allow it to slightly cool down and then transfer this into a mixer grinder jar, add stir fried garlic and lemon juice and pulse for 8-10 seconds. If required, add a few drops of water. Don't make it a very fine paste. Keep it aside until called for.

✔Step 3 Final step 

◾Heat 1tsp oil in a pan, add the boiled chickpeas stir fry for a minute or two. Add turmeric powder, garam masala powder and pinch of salt. Mix it well. Add spinach coarse paste, gently stir and mix it well, add ½ cup chickpeas liquid or adjust the consistency as per your preference. Simmer for 2- 3 minutes. 

◾Serve hot with roti, chapati or steamed rice.