Palak Chole | Chickpeas in spinach gravy | How to make Palak Chole

Wash and soak kabuli chanas in water for 5 hours.

Pressure cook the chanas for 4 to 5 whistles.

When the pressure escapes fully, remove the boiled chanas and keep it aside.

Add washed and chopped spinach to boiling water.

Let it remain in the water for 5 minutes.

Remove the blanched spinach with the help of a strainer and put it into cold water.

Blend the blanched spinach along with green chillies, garlic, and ginger to a smooth puree.

Heat 1 tsp oil in a pan.

Add the chopped onions and sauté until they turn translucent.

Add chopped tomatoes and cook until they turn mushy.

Add turmeric powder, red chilly powder, cumin-coriander powder, garam masala, salt, and mix well.

Add the spinach puree and mix.

Add little water as per the required consistency (about half cup).

Cook covered for 4 to 5 minutes.

Serve Palak Chole with rotis.

Spice Level:

Dietary