Chole Palak Recipe – Indian Chickpeas & Spinach Curry

Chole Palak is a nutritious and flavorful North Indian curry made by combining protein-rich chickpeas (chole) with iron-rich spinach (palak) in a deliciously spiced tomato-onion gravy. This dish beautifully balances health and taste, offering the creaminess of spinach puree and the bite of cooked chickpeas, all infused with aromatic Indian spices.

Chole Palak is a perfect one-pot vegetarian curry that’s wholesome, high in protein, and packed with vitamins. It’s often served with roti, naan, paratha, or steamed basmati rice and is popular in Punjabi households and Indian restaurants alike.

Ingredients for Chole Palak

For Boiling Chickpeas

• 1 cup dried chickpeas (chole), soaked overnight

• 3 cups water

• 1 bay leaf

• 1-inch cinnamon stick

• 2 cloves

• 1 tsp salt

For Spinach Puree

• 3 cups fresh spinach leaves (palak), washed & chopped

• 3–4 cups water for blanching

• ½ tsp salt

For Curry Base

• 2 tbsp oil or ghee

• 1 tbsp butter (optional for richness)

• 2 medium onions, finely chopped

• 2 medium tomatoes, pureed

• 1-inch ginger piece

• 6–7 garlic cloves

• 2 green chilies

• 12–15 cashew nuts (optional, for creaminess)

Whole Spices

• 1 bay leaf

• 1 black cardamom

• 2 green cardamoms

• 1-inch cinnamon stick

• 3–4 cloves

• 5–6 black peppercorns

Ground Spices

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp garam masala powder

• 1 tsp chole masala powder

• ½ tsp kasuri methi (dried fenugreek leaves)

• Salt to taste

For Garnishing

• Fresh coriander leaves, chopped

• 2 tbsp fresh cream (optional)

• Lemon wedges

Step-by-Step Cooking Method

Step 1: Boil Chickpeas

1. Soak chickpeas overnight or for at least 8 hours in water.

2. Drain and rinse the chickpeas.

3. In a pressure cooker, add soaked chickpeas, 3 cups water, salt, bay leaf, cinnamon stick, and cloves.

4. Pressure cook for 6–7 whistles or until chickpeas are soft but not mushy.

5. Drain and keep aside (reserve some cooking water for the gravy).

Step 2: Prepare Spinach Puree

1. Boil water in a large pot with ½ tsp salt.

2. Add spinach leaves and blanch for 2–3 minutes until they turn bright green.

3. Remove spinach and immediately transfer to ice-cold water (to retain color).

4. Drain and blend into a smooth puree. Keep aside.

Step 3: Make the Masala Base

1. Heat oil and butter in a pan.

2. Add bay leaf, black cardamom, green cardamoms, cinnamon stick, cloves, and peppercorns.

3. Sauté until fragrant.

4. Add chopped onions and sauté until golden brown.

5. Add ginger, garlic, and green chilies; cook for 2 minutes.

6. Add tomato puree and cook until oil separates.

7. Stir in turmeric, red chili powder, coriander powder, and cumin powder.

Step 4: Add Chickpeas & Spinach

1. Add boiled chickpeas to the masala and mix well.

2. Pour in ½ cup reserved cooking water for desired gravy consistency.

3. Add spinach puree and stir to combine.

4. Add chole masala, garam masala, salt, and kasuri methi.

5. Simmer for 8–10 minutes on low heat for flavors to blend.

Step 5: Garnish & Serve

1. Turn off the heat and garnish with fresh cream (optional) and coriander leaves.

2. Serve hot with roti, butter naan, jeera rice, or plain steamed rice.

3. Squeeze a little lemon juice before eating for a fresh tangy flavor.

Nutrition Facts (Approx. per Serving)

(Values may vary depending on portion size and exact ingredients used.)

Interesting Facts about Chole Palak

1. Protein & Iron Powerhouse – Combines the plant-based protein from chickpeas with iron from spinach, making it a perfect vegetarian superfood.

2. Punjabi & Mughlai Fusion – The rich masala base has Mughlai influences while the spice profile is Punjabi-style.

3. Vibrant Green Color – The blanching and ice bath method keeps spinach puree bright and appetizing.

4. Versatile Dish – Can be made dry, semi-dry, or gravy-style depending on what it’s served with.

5. Diabetic-Friendly – Low glycemic index makes it suitable for blood sugar management when eaten in moderation.

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