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Chole Palak (Chickpeas With Spinach)
July 7th, 2009 filed under Dal (Lentils), 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.
Namaste Manjula!
I am from Brazil, but I love indian food!! Your web site and videos have helped me a lot! I agree you should come out with a cookbook and also a DVD! The videos are a must for someone like me who is just starting to learn how to cook!
You are the best! God bless you and your magic kitchen!
Adélia (from São Paulo, Brazil)
I made this according to the recipe and it came out great. Manjula…I love your site and your recipes! Any ideas on how to double and/or triple the recipe. I tried doubling and it didn’t come out as well and tasted too much Hing. Also I never needed to add water, am I using too many tomatoes? I used two medium tomatoes and even left some out and still never needed to add the water. Please help as I am planning a party and would like to double some of the recipes. Thanks, Noah
Hi Noha,
When you double the recipes most of the time it should work fine, may be the size of the tomatoes, or did you forgot to drain the water from can chickpeas.
Thanks once again from Baton Rouge, Louisiana! I made this yesterday for a Meatless Monday light lunch, and thought it was great! Also, I made a small substitution: I was short one cup of spinach, and so I substituted 1 cup of green peas. It may sound strange, but they say use what you have, and it turned out great! Just make sure you don’t forget the naan or roti!
Manjula,
Another wonderful recipe! I thought that chana masala was one of my favorite foods but this may just take its place. The protein plus iron, but a little fat from the oil, left me feeling healthy and satisfied. What a savory dish. Thank you!
Majula – Please come out with a cookbook!!! E-mail me when its published and I’ll be the first in line to buy it.
Just made this for lunch. Didn’t have any asafetida so I did some research and found out some people use garlic powder instead. The dish looks and smells wonderful and tastes good too. Still, it seems like something is missing and I’m wondering if my substitution isn’t the culprit. Still, light yet filling and flavorful. So delicious!! Thanks, Manjula!
I made this today and it turned out to be really very good! Everyone enjoyed this! Thanks!
palak contained dishes are my favourate dish.
anand
BPO Solution
This is so wonderful!!! I would buy merchandise if you ever choose to sell it.
it sounds good….rich of proteins…i can’t wait to try