Chhole Palak/White Chickpea & Spinach Curry
Chhole Palak/White Chickpea Spinach Curry is from Punjab, north India. This healthy and full of nutrition recipe is a combination of boiled chhole simmered in flavorful, creamy and vibrant looking spinach gravy. Chhole Paalak Curry is perfect way to incorporate goodness of chhole and palak, cooked with onion-tomato gravy. These two main ingredients together make a complete healthy main course dish. The recipe taste best when served hot with roti, naan, steamed rice or with jeera rice.
- 2 cups grams Dry white chickpea/Chhole
- ½ Tsp. Salt water
- 3-4 cups Water
- 1 large/1cup Onion
- ½ inch Ginger
- 3-4 pc Garlic cloves
- 1-2 pc Green chili, chopped
- 2 medium/1cup Tomatoes
- 4-5 cups Spinach
- 2-3 Tbsp. Oil
- ½ Tsp. Cumin seeds
- 2-3 pc Cloves
- 2 pc Green cardamom
- 1 pc Black cardamom
- 1 pc Bay leaf/Tej Patta
- 1-2 pc Dry whole red chili
- ½ Tsp. Turmeric powder
- 1 Tsp. Kashmiri red chili powder
- 1 Tbsp. Chhole Masala
- ¼ Tsp. Garam masala
- 1 Tsp. Kasuri methi/Dry fenugreek leaves
- Salt to taste
- 2-3 Tbsp. Fresh Cream (for garnishing)
Wash chickpea/chhole under running water and soak the them overnight or for 7 to 8 hours.
Drain and add chickpea/Chhole into pressure cooker with 3-4 cups of water. Add salt.
Pressure cook the chhole till they are soft & cooked completely. My chhole were cooked and soft in 3 whistles on medium heat. You can also cook in Instant pot, regular pot or pan. Time will vary.
Switch off the flame and let the pressure release by itself.
Roughly chop onion, ginger, garlic and green chilies. In a chopper, chop every thing into coarse looking paste. You can make paste also using mixer grinder. Keep aside.
Roughly chop tomatoes and make puree using mixer grinder. Keep aside.
Rinse spinach under cold water, drain all the water. In mixer/grinder, blend spinach to make smooth paste puree and keep aside.
Drain chhole once pressure is released, save the drained water for later use.
Now heat oil in thick bottom pan on medium heat. Once hot add cumin seeds, cloves, black cardamom, green cardamom, bay leaf and dry whole red chili. Let them sizzle a bit.
Add onion, ginger, garlic and green chili paste, sauté and let them cook till it turns light brown.
Add pureed tomatoes and give it a mix. Add turmeric powder, red chili powder, chhole masala and salt.
Give everything a nice mix and cook till gravy leaves the pan and oil separated
Now add pureed spinach, kasuri methi and garam masala. Mix well and cook it for 2-3 minutes.
Add boiled and drained chhole, give everything a nice mix. Add leftover chhole water as required. Adjust the seasoning and let it simmer for another 2-3 minutes on medium heat. Also mash few chhole with the back of the spatula, this will help to make thick gravy.
Switch off the flame. Add fresh cream and serve hot with roti, naan, steamed rice or with jeera rice.
Leftover curry can be stored refrigerated in airtight container for 2-3 days.
Chickpeas: Though I have made this curry with white chickpea, but you can use black /brown chickpeas too also known as kala chana. It will taste equally good. To save soaking/cooking time, you can use canned chickpeas too.
Spinach: Don’t overcook the spinach, you don’t have to as spinach takes only few minutes to cook. Overcooking leads spinach turning dark. If you using frozen spinach, thaw it completely and squeeze out all extra water.
Storage: Leftover curry can be stored refrigerated in airtight container for 2-3 days.
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