I guess you’ve by no means had chole this manner earlier than! It combines the consolation of chole with the goodness of spinach to make this scrumptious Spinach and Chickpea Curry or Chole Palak that may make you need to lick your bowl clear!
Eating your winter greens has by no means been this scrumptious and this Spinach and Chickpea Curry aka chole palak is so scrumptious that it’s going to make even non palak lovers fall in love! I used to be so excited when testing this recipe, as a result of consider me, it’s wonderful how a lot taste this curry packs in simply 25 minutes!
Save this for if you’re too drained to suppose, meal prep for the week forward, and even if you need to really feel such as you’re consuming one thing nourishing with out sacrificing style. If you like the traditional Pindi Chole, it’s time you give this variation a shot.
Jump to part: Chickpea Spinach Curry
Ingredients for Chickpea and Spinach Curry
- Chickpeas (Chana): The star of the dish. Soaked in a single day or at the least 8 hours
- Oil: Any impartial oil works; sunflower, canola, or vegetable oil
- Whole Spices: Jeera (cumin seeds), bay leaf, black and inexperienced cardamoms, cinnamon, and cloves carry heat and depth to the bottom.
- Aromatics: Finely chopped ginger, garlic, onions, and inexperienced chilli add layers of flavour and that important punch.
- Spice Powders: Coriander powder, cumin powder, turmeric, crimson chilli powder, chole masala, and salt create the masala base that makes this curry so deeply flavourful.
- Tomatoes: Finely chopped and cooked down till mushy, they add tanginess and physique to the gravy.
- Spinach (Palak) and Coriander Leaves: Blanched and blended right into a brilliant inexperienced puree that retains the curry contemporary, vibrant, and full of vitamins.
- Finishing Touches: Garam masala and roasted kasuri methi (dried fenugreek leaves) go in on the finish for an additional layer of aroma.
Richa’s Top Tips
- Soak your chickpeas correctly: Overnight soaking is greatest, however when you’re quick on time, at the least give them 8 hours. Well-soaked chickpeas cook dinner evenly and switch tender with out falling aside.
- Don’t skip the ice bathtub for spinach: Blanching the spinach and instantly dunking it in ice water locks in that brilliant inexperienced color. It’s the distinction between a uninteresting, brownish curry and one that appears pretty much as good because it tastes.
- Cook the masala properly: Let the tomatoes break down utterly and till the oil begins to separate from the spices earlier than including the chickpeas. This step builds the flavour base, so don’t rush it.
- Adjust the consistency on the finish: The curry thickens because it sits, so add a splash of water if it appears to be like too thick. You need a gravy that coats the again of a spoon however nonetheless flows properly.
Frequently Asked Questions
Yes, you possibly can! Thaw it utterly, squeeze out the surplus water, and mix it right into a puree. Fresh spinach offers you a brighter color and flavour, however frozen works in a pinch and saves you the blanching step.
Spinach turns darkish when it’s overcooked or not cooled shortly sufficient after blanching. The ice bathtub is vital, it stops the cooking course of instantly and locks in that vibrant inexperienced color. Skip it, and also you’ll find yourself with a uninteresting, olive-toned curry.
Absolutely! Methi (fenugreek leaves) offers you a barely bitter, earthy flavour that’s scrumptious with chole. Kale works too, although it’s a bit harder, so blanch it a bit of longer. Amaranth leaves or mustard greens are additionally nice choices if you wish to change issues up.
Cook the spinach puree for 3-4 minutes after including it so it absorbs all of the masala and thickens up. If it’s nonetheless too skinny, let it simmer uncovered for a bit longer. The curry ought to have a thick, coating consistency, not a soupy one.
Storage Tips
- Fridge: Store leftover chickpea spinach curry in an hermetic container for as much as 3 days. The flavours truly deepen over time, so day-two chole palak usually tastes even higher than freshly made.
- Freezer: This curry freezes fantastically for as much as 2 weeks. Let it cool utterly earlier than transferring to freezer-safe containers. Thaw in a single day within the fridge earlier than reheating.
- Reheating: Warm it gently on the stovetop with a splash of water to loosen the gravy. You also can microwave it, however stovetop reheating retains the feel higher and allows you to alter the consistency as wanted.
Serving Ideas
This chickpea and spinach curry is scrumptious by itself, however it actually shines if you pair it with the proper sides. Here are some straightforward combos that work fantastically:
- With Jeera Rice: The delicate, fragrant rice lets the curry take middle stage and soaks up all that scrumptious gravy.
- With Rotis or Parathas: Perfect for mopping up each final little bit of that spinach gravy. Nothing beats tearing off a bit of heat roti and scooping up the chole.
- With Naan: Soft, pillowy naan is nice in order for you one thing a bit of richer to go together with the curry.
- With Pulao: A frivolously spiced pulao enhances the earthy, spiced flavours of the chole palak with out overwhelming it.
- With Raita: A cooling cucumber or boondi raita on the facet balances out the heat of the spices.
- With Pickles and Papad: Add some pickles and crispy papad for that full Indian meal expertise.
Customisation Ideas
- Add paneer for further protein: Toss in some cubed paneer on the finish for a richer, extra filling curry. It soaks up the gravy fantastically and provides a creamy texture.
- Make it creamier: Stir in a tablespoon or two of cream or coconut milk proper earlier than serving for a silkier, extra indulgent gravy.
- Dial down the warmth: Skip the inexperienced chilli or use much less crimson chilli powder when you choose a milder curry. You’ll nonetheless get all of the flavour with out the hearth.
- Try it with different greens: Swap spinach for methi (fenugreek), amaranth, and even a mixture of greens for a special flavour profile that’s simply as scrumptious.
Why You’ll Love This Curry
Spinach and chickpeas are a powerhouse mixture in the case of vitamin. Spinach is full of iron, and chickpeas are loaded with protein and fiber, making this curry an entire, balanced meal in a single bowl. The better part? The vitamin C from the tomatoes truly helps your physique soak up the iron from the spinach extra successfully. So not solely does this chole palak style comforting, it’s additionally working behind the scenes to nourish you in all the proper methods.
This chole palak is consolation meals at its greatest, and I hope it turns into an everyday in your kitchen. If you make it, I’d like to see the way it seems, tag me on Instagram @my_foodstory!
Watch Spinach and Chickpea Curry Recipe Video
Prevent your display from going darkish
Cooking chana:
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Heat oil in a stress cooker, add jeera and as soon as it crackles, add bay leaf, black & inexperienced cardamoms, cinnamon, cloves & saute for 8-10 seconds.
3 tablespoons oil, 1 teaspoon jeera, 1 bay leaf, 1 black cardamom, 1 inch cinnamon, 2 cloves, 2 inexperienced cardamoms
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Add ginger, garlic and saute on excessive for a number of seconds until aromatic. Add onions & fry until they flip golden brown.
2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic, ¾ cup finely chopped onions, 1 inexperienced chilli
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Add spice powders – coriander, cumin, turmeric, crimson chilli, chole masala, salt, tomatoes and cook dinner on low for 3-4 minutes until the tomatoes are mushy.
1 tablespoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon chole masala, 1 teaspoon crimson chilli powder, 1 teaspoon salt, ½ cup + 2 tablespoons finely chopped tomatoes
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Add soaked chick peas, give combine, add 1 ¼ cups of water, cowl the lid of the stress cooker and cook dinner on excessive until the primary whistle, on low for 20 minutes or 4-5 whistles until the chick peas are cooked properly.
½ cup white chick peas, 3 ¼ cups + 2 tablespoons water
Making palak puree:
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Heat a pot with 2 cups of water, carry to a boil, add palak, coriander leaves. Immediately change off the flame, and canopy the pot. Let this sit for two minutes. In the in the meantime, put together a bowl with water and ice cubes in it. Strain the palak & coriander leaves and dump them within the ice water. The leaves will instantly get a brilliant inexperienced colour. Let them sit for half a minute, pressure, and grind to a effective paste.
3 cups tightly packed palak, ½ cup coriander leaves & stems
Making chole palak:
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Open the stress cooker, Add garam masala, kasuri methi, combine and cook dinner for 2-3 minutes.
½ teaspoon garam masala, ½ teaspoon roasted & crushed kasuri methi
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Add palak puree and cook dinner for 3-4 minutes until the puree absorbs all of the masalas. You might add 1-2 tablespoons of water to regulate the consistency to a thick gravy and serve.
- ½ cup of soaked chick peas yields approx. 1 ⅓ cups.
- Leftovers will keep good for 2-3 days when refrigerated in an hermetic container.
Calories: 173kcal, Carbohydrates: 15g, Protein: 4g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Sodium: 663mg, Potassium: 365mg, Fiber: 5g, Sugar: 3g, Vitamin A: 2570IU, Vitamin C: 15mg, Calcium: 82mg, Iron: 3mg
This article was researched and written by Harita Odedra.
