Palak Chole
Dive into the vibrant flavours of Indian cuisine with my rendition of Palak Chole, a classic dish that combines nutritious greens and hearty chickpeas in a symphony of spices.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Chickpeas (Canned, drained and rinsed)
- 200 g Spinach (Washed and chopped)
- 1 medium Onion (Finely chopped)
- 2 Tomatoes (Finely chopped)
- 2 cloves Garlic (Minced)
- 1- inch Ginger (Grated)
- 1 Green Chilli (Finely chopped (adjust to taste))
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Paprika
- Salt (To taste)
- 2 tbsp Vegetable oil
- Coriander (Fresh, for garnish)
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
- 2
Add the chopped onions and sauté until they turn translucent.
- 3
Add the minced garlic, grated ginger, and green chili. Sauté for another 2-3 minutes until the raw smell disappears.
- 4
Stir in the chopped tomatoes and cook until they become soft and mushy.
- 5
Add the ground coriander, ground cumin, turmeric powder, paprika, and a pinch of salt. Cook the spices for a couple of minutes until they release their aroma.
- 6
Add the chopped spinach (palak) to the pan. Cook and stir until it wilts and reduces in volume.
- 7
Add the drained and rinsed chickpeas to the pan. Mix well with the spinach and spices.
- 8
Pour in about 100ml of water and simmer for 10-15 minutes, allowing the flavours to meld and the mixture to thicken. Add more water if needed to achieve your desired consistency.
- 9
Season with garam masala and adjust salt and spice levels to your taste.
- 10
Remove from heat and garnish with fresh coriander leaves.