Chole Masala with Palak Gravy (Chick Pea in Spinach Curry) is a delicious dish. This dish is another version of Chole recipe. Chole Palak Curry is made in North Indian style and goes very well with Bhature, Roti, Rice, Naan or Paratha. Palak Chole is a main course dish packed with lots of nutrition. This extraordinarily creamy dish is made creamy by adding palak puree. Chole Masala with Palak Gravy (Chick Pea in Spinach Curry) has best of texture and flavours. It tastes great inspite of having few spices added to it.
This is a very healthy recipe due to the combination of spinach and chickpeas. These days there is lots of palak (spinach) growing in my balcony garden. I am on lookout for finding ways of using them. These fresh crisp leaves are like green gold. Grown organically with lots of love and care, I can’t afford to waste even a single leaf. This is a great way of incorporating spinach in one’s diet. Here is my new recipe that was relished by all in my family.
This delicious dish is super easy to make. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Choley Ka Chatpata Salad (Chick Peas Salad), Tari Wale Chole (Chickpea Curry) and Pindi Chana (Chole or Chick Peas Cooked With Spices).
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 50 minutes
Ingredients for Chole Masala in Palak gravy
1 cup chickpeas soaked over night
2 bay leaves
1 teaspoon anardana (dry pomegranate seeds)
1 teaspoon salt
2 cups chopped spinach
2 tablespoon mustard oil
1 teaspoon cumin seeds
2 dry red chilli’s
2 tablespoon chana masala
1 teaspoon mango powder
1/2 teaspoon jeera powder (cumin powder)
2 tablespoon khoya (thickened milk) / cashew paste
2 tomatoes cubed
1 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala (optional)
For the onion paste
1 tablespoon garlic
2 onions chopped
1 tablespoon chopped ginger
1 green chilli chopped
For the garnish
1 tablespoon ghee
2 green challis slit into 4
1 tablespoon ginger julienne
Directions for CHICKPEAS in SPINACH CURRY
- In a pressure cooker transfer soaked chick peas, channa dal, salt, anardana, bay leaves, and water. Cook till tender.
- Blanch the spinach, cool and grind into paste. Set aside.
- Heat oil in a pan; add cumin, red chillis. Sauté the masala till oil leaves the sides.
- Add chana masala powder, mango powder, jeera powder and saute for few seconds.
- Add spinach paste, saute for 2 to 3 minutes till well combined.
- Add khoya / cashew paste and saute for a minute. For vegan recipe please use cashew paste instead of khoya.
- Now add kasuri methi, tomato, chickpeas, salt and cook on low heat for about 10 minutes. Add water if required.
- Finally add garam masala and mix well. Switch off the heat.
- Heat ghee, add chilli, ginger and pour on the chole.
- Serve with hot chapati’s, poori’s, bhatura’s or rice.
