Chole Palak (Chickpeas With Spinach)
July 7th, 2009 filed under Dal (Lentils), Gluten Free, Subji (Vegetables), Vegan
Chickpeas and spinach is a great combination and a healthy, protein rich dish. Chickpeas immersed with spicy spinach gravy. This dish can be served with roti, naan or any other bread.
Recipe will serve 2 to 4.
Ingredients:
- 1 15oz can of chickpea (chole, garbanzo)
- 3 cups finely chopped spinach (palak)
- 2 medium tomatoes
- 1/2″piece ginger (adrak)
- 1 green chili
- 3 tablespoon oil
- 1/4 teaspoon asafetida (hing)
- 1 teaspoon cumin seed (jeera)
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon red pepper adjust to taste
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon garam masala
Method:
- Drain the liquid out of the chickpeas and rince the chick peas well.
- Blend the tomatoes, green chilies, and ginger to make a puree.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add the asafetida and cumin seeds.
- After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
- Tomato mixture will start leaving the oil and will reduce to about half in quantity.
- Add spinach, and salt and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat covered.
- Add the chickpeas and mash them lightly with a spatula so they soften Note: add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
- Add the garam masala and let it cook for another minute.
[...] Chole Palak with Rice [...]
[...] loosely followed this recipe at Manjula’s Kitchen, one of my favorite sites for Indian recipes and instructional videos. I used Whole Foods 365 brand [...]
Made this tonight for dinner. I didn’t have any asafetida and I accidentally put in a full teaspoon of garam masala, but it turned out great!
I just made this recipe and it came out great! So easy when you put everything into the blender rather than chopping it all up.
Thank you for this delicious recipe… A definite winner with the family.
I’ve just made this dish and it was so delicious!!
I used the brown chickpeas instead and garnished with fresh coriander leaves, with rice.
It is such a healthy and lovely dish, wonderful recipe.
Thank you Manjula!
Manjula, it looks so good and tomorrow i will make it. Thank you for sharing with your traditional food with us.
[...] smaak vallen denk ik. De spinazie smaakt helemaal niet sterk door. Het filmpje van Manjula kan je hier [...]
I was not able to find Hing in Fairbanks, Alaska, but this recipe turned out fabulously. Thank you.
We thought it was just right as far as level of spiciness when paired with bread or rice.
When we are planning to eat the Chole Palak on it’s own, we’ll use only half a green chili for our own taste.
My first attempt at Indian cuisine – and this was DELICIOUS. I will be trying many more recipes from this site. Thank you!