Palak Chole Recipe (Spinach & Chickpea Curry)

Step 1: To make Palak Chole Recipe first clean, wash and soak chickpeas in water overnight or atleast 5 - 6 hours

Step 2: While chickpea is soaked make puree of tomato and green chili using 2 - 3 tablespoon of water in blender

Step 3: Heat a teaspoon of oil in a pan; add in the chopped spinach and sautee until the spinach is soft and tender

Step 4: Keep this aside

Step 5: Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different

Step 6: Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes

Step 7: In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma

Step 8: Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color

Step 9: Once onion is ready add tomato puree, salt, turmeric powder, garam masala, coriander powder, red chili powder until you see the mixture coming together and thickening a little bit

Step 10: Add the chickpeas along with the water it was soaked in into the masala and stir well

Step 11: Add in additional water so that the water level is atleast 2 inches above the soaked chola/ chickpeas

Step 12: Give it a good stir and cover the pressure cooker and place its weight on

Step 13: Cook the chola in the pressure cooker until you hear 4 to 5 whisles

Step 14: After 4 to 5 whistles, turn the heat to low and simmer the chola for another 15 minutes and then turn off the heat

Step 15: Allow the pressure to release naturally

Step 16: This will take another 15 minutes

Step 17: Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir

Step 18: Check the salt and spice levels and adjust to suit your taste

Step 19: Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Chole is ready to be served

Step 20: Serve the Palak Chole (Spinach & Chickpea Curry) along with a choice of Indian breads for dinner or in the for lunch along with Jeera Rice