Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, protein-rich dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.
Serves 2 to 4
Ingredients:
- 1 15oz can of chickpea (chole, garbanzo)
- 3 cups finely chopped spinach (palak)
- 2 medium tomatoes chopped
- 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 chickpeas and rinse 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. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
- Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
- Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on
low heat for seven to eight minutes. Add the garam masala.
Serving suggestions
- Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
- Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet
Thank you so much for this recipe Manjula, I make it every week!
Hello Manjula,
Thank you very much for posting great recipes online. We have been following your recipes for a long time.
Can you tell me the quantities of different ingredients if I have to cook this recipe for 200 people in the temple. We would like to use dry chana and soak overnight. Also, we would prefer using frozen spinach.
Appreciate your help
Shyamanand Das, thank you, now making for 200 people, yes I will use the dry chana and frozen spinach will work. For rest of the ingredients you will have to use your judgement, I have never cooked for so many people.
i am vegan. i was visiting nigeria and having a difficult time finding food to eat that didn’t contain meat. a friend took me to an indian restaurant and i tried this dish with naan bread. it was the first time i’d had both. i fell in love with it! i tried your recipe and it turned out perfectly! i’m trying very hard not to eat the entire pot so that others in my house can try it. thank you so very much.
lynette, Thank you, made me happy
I made it; and it was good . Thank u
This dish is really great, it’s best with fresh ingredients but I adapted it so that it works with canned tomatoes and frozen spinach, use some sugar with one can of canned tomatoes (I prefer brown sugar) and cook it a bit longer, also use less water with frozen spinach because they will release some and cook them a bit longer. I also sometimes use paprika instead of red chili when I don’t want heat. A GREAT and simple dish, thank you Manjula.
Thank you for sharing. I made this yesterday for my wife and I. I had to use 8 oz of Chickpeas and 8 oz of split chickpeas. Came out so delicious that we finished it off for dinner. Is there a reason that the Garam Masala is added toward the end of cooking? Many thanks Patrick
Patrick, I don’t like to use too much garam masala, adding towards the end gives touch of flavor and aroma
This sure is an interesting recipe. I am going to try it very soon. Thanks for sharing!
Thank you so much for this recipe! It’s so nice, I’ve made it TWICE–in one week! My husband loved it as well, and I can’t wait to share some with my mom. I’m looking forward to making some of your other recipes.
It might sound crazy, but I sautéed onions before adding the tomato sauce, and I also added chopped cilantro when it was almost done cooking.
Stephanie, sounds good to me
Hi
I have been trying your recipes dey have been very tasty it’s just that it’s a little watery
Manpreet, cook for little longer and mash with spoon some chickpeas while stirring
Manjula. Just started using your website. Love it.
If I’m using frozen spinach,how much? If grated ginger , how much? Also should I grind my own roasted coriander powder or use store one?
Romi about 5oz of frozen spinach and 1 teaspoon ginger but both ingredients can be changed to your taste.
Thank you for a great recipe and for answering this question! I’m making it with frozen spinach and I KNoW my family will love it!
Thank you for this recipe Manjula! You have helped me master Indian cooking, which is my favorite! No need to go to the restaurants anymore. We eat curry at home now thanks to your instruction. My whole family loves this Chole Palak.
Spubba, Thank you, I enjoy hearing the success
Nice recipe….where u bought this pan Ma’am
Manisha,
this is my favorite pan, Calphalon brand you can buy from amazon, Macy, Bed Bath & Beyond and I am sure many other stores
Today I made this recipe came out very well mam thanks everyone loved it
Hi Manjula! I love your cooking. I have always been afraid to cook Indian Cuisine, but I have just made this recipe with success! You made it so easy. I still have to work on my rice cooking. It seems I can’t get it right each time. Thank you!
Tara
I love resepi
Do you use US (134ml), UK (184ml) or metric cup (250ml)? Many thanks
Aunty….
I really love all ur cooking …n will try to make this dish coming weekend…hope everything goes well …
Made your Chole Palak second time now and just find this is my daughter’s new favorite dish. And she did not wanted to eat spinach until now. Really good meal, amazing.
Made your delicious Chole Palak and was accused of picking up take out. Cheers!
nice
Hello Aunty.
Namastey, aap kaisey hain?
I really admire your cooking, your delicious foods and I made this it came out good. My Mum loved this very much, all my family so do I. 🙂 I love spices food, thank you . 🙂
Lovely so tasty it looks even in plate….
but i am always concerned when something falls down on the table especially dal items…
its becomes quiet messy and sticky to clean….
i was looking for some designer mats and found some cool mats for my dishes
http://www.zebaworld.com/categories/Home-Fashion-Dining/cid-CU00195770.aspx
This was so delicious! We loved it and will make it again soon. I skipped the hing, eased up on the green chili to suit preferences, added a little bit of tomato paste because my tomatoes weren’t as deep and rich as I would’ve preferred, and popped the tomatoes into boiling water to get the skin off before blending. Yum. Thank you so much!
Elizabeth Woodward, I like making changes in recipe to my taste that always taste better
lovely receipe… its easy when you make it look so simple.. thanks auntie..
I made this tonight. I don’t care for cooked spinach and didn’t have any, but I have a ton of escarole, so used that and it was very delicious. Easy and yummy, can’t ask for anything more. Thank you, Manjula!
This was wonderful and tasted like that from a restaurant. My sis-in-law and her family loved it too! Chhole is more healthier with palak in it. Thanks for this healthy yet delicious recipe.
This sounds wonderful. Where I live, however, I cannot get asafetida without a two-hour road trip (one way). Would it be possible to substitute onions or leeks in the meantime?
Manjula is of the Jain religion so doesn’t eat onions, leeks or garlic http://www.clovegarden.com/diet/jain.html
Feel free to use onions or leeks instead of asafetida. I personally often fail cooking onions so enjoy not having to use them in Manjula’s recipes. But I do have easy access to asafetida. Could you order some online?
I love your website !! Thank you for your recipes and for inspiring me to cook healthy meals for my friends and family. These are the best recipes for vegetarians who don’t take onions and garlic!!
Wonderful blog. Thank you : )
manjula, thank you for this recipe for chole palak, i have just finished making it for a special meal for my girlfriend tonight. i also will make aloo paratha, dal and rice. Following your recipe the finished chole palak is delicous. my first recipe of yours was aloo paratha and that was delicious too. i will be making many more vegeterian recipes from your website. thank you manjula 🙂
Thank you for this recipe! I am new to Indian cooking. This is one of my favorites. Great blog!
I make this all the time now! Thanks so much. I just love it.
Hi Manjula , thank you for your good home cooking , I always recommend you for anyone who wants to cook, I have a question how do I calculate the spice and amount of ingredients to make more or can I just double everything including the spice . Thank you for your help .
Anthony
Anthony,
most of the time spices can be almost double, when you are making in large quantity cut down some spices.
Hi Manjula,
I tried this recipe just now and it is SO good! So delicious! Thank you so much!
If not using canned beans, how much should I use for dry chickpeas?? I know I will have to soak them overnight. Thank you.
about 3/4 cup
thank you 🙂
I made this the first time with chard because that is what I had in the house. It was delicious, and has become one of my go-to recipes. It is great warmed up for work lunches!
Someone a while back commented saying they make this with chard. I got a bunch in a produce bag once and tried it – it’s SO GOOD! I now make this recipe on a weekly basis. Addictive, rich, delicious taste, and so healthy for you. Thanks for the easy to follow instructions!
While cooking all these thoughts were running through my mind (how it comes out, and how it might taste, I might not like it) once cooked gosh it taste so yummmmmmmmmmmmy, Thanks a lot aunty, even my parents liked and for the first time I helped mom in cooking
Very nice recipes I love chickpeas Thank you very much liked your video!
I had a nice bunch of red swiss chard, so I made this with chard instead of spinach for a change.
It was very nice with chard. Didn’t need the salt as chard is naturally pretty salty.
I have made some of your recipes and they turn out very good. I never would have thought that spinach and chick peas could go together, but here you have it. Delicious!
Very good! I just made this recipe, and I’m eating it right now. I will definitely be making this again.
Lovely and delicious recipe! Thank you Manjula Aunty for sharing it with us!
I love this. I follow a low fat vegan diet. I used vegetable broth instead of olive oil. I also used a can of Rotel tomatoes instead of the 2 tomatoes and did not use the green chilies (they are in the tomatoes). It was great as are all the recipes I have tried from Manjua’s Kitchen. Thanks
You have made cooking such an adventure. Thank you so much for imparting your culinary wisdom to the masses! X
this recipe is delicious and so easy to make that even I could make it and im a complete beginner at cooking.
thank you miss Manjula 😀
Hi Manjula! I love your cooking. I have always been afraid to cook Indian Cuisine, but I have just made this recipe with success! You made it so easy.