Chole Palak

Chole palak (chickpeas in spinach gravy) is a protein power packed side dish. Chickpeas and spinach are super healthy combination. Chickpeas is fibrous and good protein source for vegans. Spinach hardly has any calories but nutrient dense. Burn more calories just by eating it.

Ingredients

• 5 cup chopped palak / spinach
• 1 cup dried white chickpeas
• 1 large tomato pureed
• 1.5 cup water

Ingredients to be ground to paste

• 1 large onion roughly chopped
• 2 green chillies chopped
• 2 garlic cloves chopped
• 1 inch ginger chopped

Spice powders

• 0.5 tsp cumin powder
• 1 tsp coriander powder
• 0.75 tsp amchur / dry mango powder
• 0.5 tsp red chilli powder
• 0.25 tsp turmeric powder
• 0.75 tsp chana masala powder

Seasoning Ingredients

• 3 tbsp oil
• 1 inch cinnamon
• 2 green cardamom
• 1 tej patta / indian bay leaf

Garnishing Ingredients

• 1 tsp Kasuri methi / dry fenugreek leaves

Preparation

• Soak the dried white chana in water overnight or for a minimum of 8 hours.
• Drain and add the chana to the pressure cooker with 3 cups of water. Add salt as required. Pressure cook the chana till they are completely cooked.
• Prepare the onion paste with green chillies, ginger and garlic.
• Puree the tomato

Method

1.  Heat oil and add all the seasoning ingredients. Saute them till fragrant.
2.  Add the onion paste. Saute till it turns light brown.
3.  Add tomato puree and all the spice powders except amchur/ dry mango powder.
4.  Fry till the oil leaves the sides and masala is browned.
5.  Now add chopped palak and salt. Saute for 5 minutes.
6.  Add cooked chole and stir. Add 1.5 cup water.
7.  Add dry mango powder.
8.  Mash a few chole with back of the spoon. Simmer till the gravy becomes thick and smooth.
9.  Add kasuri methi and simmer for 2 minutes.
10.  Serve hot with phulkas and onion salad.

Notes

1.  Baby spinach can be used instead of palak.
2.  I used Everest chole masala.
3.  If chole masala not available, garam masala can be used instead.