Chole Palak

"Chole Palak" is one of a tasty and healthiest north Indian special gravy. Its fantastic combination of palak and chickpeas which are rich in protein.

by Paamathi Tuesday 4th of August 2015 07:56:08 AM

Ingredients for Chole Palak

  • Palak - 1 Bunch
  • Dried Chickpeas / Chole - 3/4 Cup
  • Onion - 1 (Chopped)
  • Ginger-Garlic Paste - 2 tsp
  • Tomato - 1
  • Green Chillies - 3 to 4
  • Clove - 3
  • Bay Leaf - 1
  • Cinnamon - 1
  • Cumin Seeds - 1 tsp
  • Garam Masala - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Kasuri Methi - 1/2 tsp
  • Butter - 2 tblsp
  • Salt

Preparation of Chole Palak Recipe

Wash the chickpeas and soak it over night.

Drain and pressure cook it for 1 to 3 whistle.

Boil water well with 1/4 tsp of salt and turn off the flame. Immediately add the washed palak and let it stay for 4 to 5 minutes.

Now drain the water and wash it cool water for 2 to 3 minutes.

Add the blanched palak and green chillies to a blender. Grind them to make a smooth paste.

Then grind them to make a smooth paste.

Also blanch the tomato and grind them to make a smooth paste.

Take a pan and heat butter or oil.

Add bay leaf, clove, cinnamon stick and Cumin seeds. Let them fry.

Now add finely chopped onions and saute them until the onions turns golden brown.

Then add ginger-garlic paste and saute them until the raw smell goes off.

Add the tomato puree and mix them well.

Now add the dry powders (turmeric powder, garam masala and salt). Mix them well.

When the oil starts separating, add the palak mixture and mix them.

Cook them until the palak cooks well.

Now add the boiled chole and cook them in low flame for 3 to 4 minutes.

Finally add the crushed kasuri methi leaves and mix them. Turn off the flame.

Our tasty and healthy north Indian special, "Chole Palak" gravy is ready.

Tips - Chickpeas Palak

Garnish with ginger julienne and serve with chappati, roti, parathas, etc.,.

Add cashew paste for more taste and proper consistency.