North Indian Recipes

Chole Palak

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One of my friends tried Chole Palak at an Indian Restaurant and asked me how to re-create it. I was actually a bit unfamiliar with this particular curry. I have actually only eaten it one time at some event. But, I was very interested in trying my hand at it.

Chole Palak consists of chickpeas/ chole drenched in a creamy, spinach based North Indian style gravy. There are many versions of this recipe. Some versions include tomatoes and/or cashew cream. I felt that tomatoes would change the color and flavor so I opted to use only onions and spinach to create the base. In addition, I used a bit of regular cream instead of cashew cream. However, you could use cashew cream or milk or no cream at all. It just depends on how thick and creamy you prefer the consistency of this curry. This is the version that I came up with up after a few iterations.

Of course, I made some for my friend and they simply loved it! They also tried the recipe out for themselves and were quite pleased with the results. I hope you all try and love this recipe too!

Chole Palak
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Chole Palak

Recipe by Chaitra KCuisine: Indian, North Indian
Servings

6

servings
Prep Time

20

minutes
Cooking Time

30

minutes
Calories per Serving

200

kcal

A North Indian style curry that includes Chickpeas simmered in a creamy spinach based gravy

Ingredients

  • Spinach Purée

  • 1 bunch spinach (separated into leaves)

  • 2 cloves garlic

  • 1 inch ginger

  • 2 green chilis

  • 2 tbsp oil

  • 1 tsp jeera/cumin seeds

  • 2-3 cloves

  • 1 medium white onion (finely chopped)

  • ¼ tsp turmeric

  • ¼ cup water

  • ¼ cup cream or milk

  • Salt to taste

  • 2 tsp Garam Masala

  • 1 cup cooked chickpeas

  • 2 tsp Channa Masala

  • ½ tsp Kasuri Methi

Instructions

  • Cook 2/3 dry cup of chickpeas in an Instant Pot or Pressure Cooker to get 2 cups of cooked chickpeas (see “Notes” section below for cooking instructions). Alternatively, you can use a 16 oz can ( 2 cups) of cooked chickpeas. Keep aside.
  • Blanche Spinach
  • Fill a pot with 2 quarts of water (about 8 cups or 2 Liters). Boil at a medium flame.
  • Once the water starts to bubble, add a pinch of salt. Let cook for a minute.
  • Then, stir in one bunch of spinach (washed and separated into leaves).
  • Let cook for 2-3 minutes and then take off flame.
  • Drain the water from the spinach and then run the spinach under cold water. Keep aside to cool.
  • Blend Spinach Purée
  • Once the blanched spinach has cooled, transfer to a blender/food processor.
  • Add 2 cloves garlic, 1 inch ginger, and 2-4 green chilis. Add a few cooked chickpeas to create a thicker gravy.  Blend smooth. (Note: Add a little water if required.)
  • Make Chole Palak
  • Heat 2 tbsp of oil in a sauté pan at a medium flame.
  • Add 1 tsp jeera/cumin seeds and 2-3 cloves to the oil. Sauté till the jeera/cumin seeds start to brown and the cloves turn aromatic.
  • Add 1 medium yellow onion (finely diced). Sauté till translucent.
  • Add ¼ tsp turmeric. Sauté for a few minutes until the raw smell of turmeric disappears.
  • Then, pour in the blended spinach purée.
  • Add about ¼ cup water to the blender and pour in along with the remnants of the blended spinach. (Note: You can add more water if you would like a thinner consistency.)
  • Stir in ¼ cup of cream or milk.
  • Let cook covered for a bit. Once the gravy starts to bubble, add salt to taste and 2 tsp garam masala. Let simmer for a few more minutes.
  • Then, add 1 cup of cooked chickpeas.
  • Before you mix the chickpeas, add 1 tbsp Channa Masala on top of the chickpeas. Then, mix well.
  • Let the Chole Palak cook covered at a medium flame for a few minutes.
  • Once the gravy starts to bubble, crush 1/2 tsp of kasuri methi with your hands and sprinkle on top. Let cook for another minute or two.
  • Take off flame and enjoy hot! 😊

Notes

  • If you are cooking your chickpeas, I would suggest you soak them overnight in enough water to completely cover them. If cooking in a pressure cooker, cook at medium heat for 5 whistles. If cooking in an Instant Pot, cook soaked chickpeas for 10-15 min or dry chickpeas for 35-40 min.
  • Some add tomatoes to this curry. I choose not to because I think that it takes away from the flavor of the spinach. But, if you would like to, add finely chopped tomatoes right after you add the finely chopped onion.
  • I like my palak gravy to be thick and creamy, but feel free to omit cream or replace with milk for a slightly thinner, yet still creamy, gravy.
  • You can find Channa Masala in Indian Grocery Stores or in the Indian Section of many standard Grocery Stores. Alternatively, you can just use more Garam Masala. However, I feel that the Channa Masala added with the cooked chickpeas definitely adds to the flavor of this curry!
  • There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
  • Vegan Option: Omit the cream or replace with cashew cream to add thickness to the gravy. Alternatively, you could use Dairy-Free milk such as Coconut Milk.

Did you make this recipe?

 I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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