Whenever we think of chole, chole bhature, chana masala comes in our mind. But chole (Chickpeas) with palak (spinach) makes a great combination, in health and taste both. Chana Palak is a delicious recipe. Chickpeas are cooked in spinach gravy with onions and tomatoes.
Palak Chole can be relished with naan, roti or paratha.
Palak Chole - Chana Palak Recipe
- Spinach (Palak) - 1 bunch (200gm)
- Chickpeas (Chole) - 1 cup
- Onion finely chopped - 1 big
- Tomato chopped - 2 medium
- Water - 4 cups
- Oil - 2 tbsp
- Cumin Seeds - 1 tsp
- Bay Leaf - 1
- Cloves - 3 to 4
- Turmeric - 1 tsp
- Red chili powder - 1/2 tsp
- Garam Masala - 1 tsp
- Salt To Taste
- Garlic minced - 2 cloves
- Ginger chopped - 1/2 tbsp
- Soak Chickpeas (Chole) overnight or 8 hours.
- Then drain the water and wash with fresh water. Add in to pressure cooker with 4 cups of water and salt.
- Cover the lid and cook for 5-6 whistles about 20 minutes.
- let the pressure go by itself and open the lid.
- Once the chole is soft drain the water and keep chole aside for later use.
- Now add water in a heated pan add spinach and boil for 5 minutes. After that take out the spinach in fresh water to stop the further cooking. (This helps in retaining the spinach color green).
- Keep the spinach aside and do not throw the water in which spinach is cooked keep for later use.
- Heat oil in a pan add bay leaf, cloves and cumin seeds saute for a minute.
- Now add ginger, garlic, onion and cook till onions are light brown in color.
- Then add tomato and cook till tomatoes are soft.
- After that add turmeric powder, red chili powder, garam masala, salt mix well and cook for 20 to 30 seconds.
- Add spinach puree and 1 cup of spinach water that reserved after boiling spinach.
- Cook for 3-4 minutes.
- Add cooked chole and let this simmer for about 10 minutes.
- Turn off the heat and serve.