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.
I love the way you prepare any recipe. I will definitely try this as everyone in our family like your recipes. I have a question here, while making this spinach chickpeas curry should we need to boil the chickpeas?
Absolutely delicious!!
As are all your recipes – of which I have tried most of the pulse ones.
Keep up the good work – just love your simple approach. Thanks so much.
James
thank you so much for posting this! this is my favorite dish at indian restaurants…:) i look forward to trying your recipe i know it will be delicious!
Thank you for the recipes. The video demonstrations are very useful!
Looks good and will be nice for a quick weekday meal. Thanks.
Namaste, Manjula aunty!! I tried making Chhole Palak following your recipe. Actually, we had to prepare something very quickly because my sister’s in-laws were coming home. We needed to prepare something for lunch and that’s when my sister’s in-laws were kissing their fingers. Your recipes are always a delight to watch and prepare. Excellent work but I would appreciate if you could probably make some recipes that would be fit for bachelors.
Jains and some other Indians do not eat onions and garlic.
Pritesh – Take a look at Manjula auntie’s FAQ here:
http://www.manjulaskitchen.com/frequently-asked-questions/
Question #1 answers your question about onion/garlic.
lovely and comfort dal.. looks gr8..
Your recipes are excellent but you never use of onion or garlic, please upload the recipe with those two.
Thanks