Easy Palak Chole Recipe - Chana Palak Masala - Spinach & Chickpea Curry - Chana Palak Saag

Add chickpeas to a large mixing bowl. Rinse the chickpeas and then soak them in enough water overnight or for 7 to 8 hours.

In the morning, discard the water and rinse the chickpeas again in fresh water. Set it aside.

Add soaked chickpeas to a pressure cooker. Also, add salt, bay leaf, cinnamon stick, cloves, and black peppercorns. Add enough water to cover 2 inches above the chickpeas. Stir well and cover the pressure cooker with the lid. Pressure cook chickpeas for 3-4 whistles on medium heat or until they are cooked through. Let the pressure come off completely before opening the lid. Check the chickpeas; they should be soft. Boil for a few more minutes if they are undercooked. Keep the boiled chickpeas aside.

Heat ghee/oil in a heavy bottom pan over medium heat. Once hot, add cumin seeds and sauté for a few seconds or until fragrant.

Add dried red chili, chopped onions, and sauté for 2-3 minutes. Next, add chopped green chilies, crushed ginger-garlic, or ginger-garlic paste. Sauté for 2-3 minutes or until onions are translucent.

Add chopped tomatoes and fry for 3-4 minutes or until tomatoes are soft and mushy. Add red chili powder, turmeric powder, coriander powder, and 1 tablespoon of chana masala. Mix well and let the onion cook with spices for 1 minute. Add roughly chopped spinach leaves. Stir well and sauté for 4 to 5 minutes on medium-low heat until spinach is cooked. Add 1/2 cup of water and cook for 1 minute. Switch off the heat and discard the dried red chili. Using an immersion blender, blend the spinach into a puree. Alternatively, add spinach to a food processor and puree.

Add 1 cup of water to adjust the consistency and mix. Next, add boiled chickpeas along with the water to the pan and stir well. Add 1 tablespoon of chana masala powder, and mix well to combine. Also, add salt to taste and mix again.

Cover the pan with the lid and cook it for 7-8 minutes, stirring occasionally.

Uncover the pan, and add garam masala powder and lemon juice. Mix well and cook for another 1 minute. Lastly, add 2-3 tablespoons of cream and mix again. Cook for 1-2 minutes.

Serve palak chole hot with jeera rice or any flatbread of your choice.

Equipment Needed

Spice Level:

Dietary