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The most commonly asked recipe during my cooking workshops are Palak Paneer or what most people know as Saag Paneer. I want to give you all a new twist to the same recipe but with chickpeas – making it healthier and vegan friendly too. Presenting Palak Chole or Spinach Chickpea Curry that is a perfect weeknight dinner that can be enjoyed with some steamed basmati rice or naan/paratha/chapati.

Palak Chole

Palak Chole

Spinach is something which is a regular at most households and so is Chickpea. Given that we all have a busy lifestyle with work and home, cooking gets ignored and most cooking that are available are 20 mins cooking – heating a freezer meal from the supermarket. It is okay to have that once in a while but how about some wholesome food that is nutricious and quick too.

The gravy is made with onion, tomato and some spices – please feel free to moderate the amount of spices and green chilli that you can tolerate. It

This is north Indian or Punjabi style of making curry. It has basic onion-tomato based gravy along with spinach. Palak Chole is very healthy and full of nutrition since it is combination of spinach and chickpeas.

Here’s the recipe for you. Let me know below in the comments if you give it a try.

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Happy Cooking!

Print Recipe
Palak Chole Yum
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Instructions
  1. If you don't have canned chickpeas, wash the chickpeas under cold running water and then soak them overnight for 8-10 hours. Next morning drain the water and cook the chickpeas using a pressure cooker for 10-15 minutes.
  2. If using canned chickpeas, empty them on a strainer and wash them well.
  3. In a large pot add 3 cups of water with a pinch of salt and bring it to a boil. Add the spinach into it and let it cook for a 5 minutes. Remove it and don't discard the water yet. Let it cool down till you blend it.
  4. Add the cashew nuts, along with green chilli, tomato to the spinach and blend it into a smooth paste.
  5. Meanwhile in a pan add oil and once hot add the cumin seeds. Let them splutter for a few seconds. Add the chopped onion and ginger garlic paste.
  6. Once the onion turns slightly brownish add the chickpeas to the pan along with turmeric, red chilli, coriander powder. Mix it all well and let it cook on medium flame for another 5 mins.
  7. Add the spinach paste to the pan and cook it on a low flame. Check if the paste gets too try add half a cup of water. Cover the pan and let it simmer for 10 mins.
  8. Remove the lid, add salt and garam masala. Cook it for another minutes and we are done. Remember to serve with warm with some rice or flat bread.
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