How to make Palak Chole - Palak puree makes this delicious chole more healthy

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chickpeas, Spinach (पालक)

Cuisine : Punjabi

Course : Main Course Vegetarian

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Palak Chole Recipe Card

Palak Chole

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Palak Chole checkout Kale Chholay, Jain Punjabi Chole, Chana Pindi, Aloo Chole . You can also find more Main Course Vegetarian recipes like Zucchini Pasta, Bhendi Masala, Cinnamon Tossed Mushrooms, Sindhi Sai Bhaji.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Palak Chole Recipe

  • Chickpeas soaked and boiled 2 cups

  • Spinach roughly chopped 1 medium bunch

  • Ghee 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Onion diced 1 large

  • Ginger choppped 1 inch piece

  • Sea salt to taste

  • Turmeric powder 1/2 teaspoon

  • Green chilli silt 1

  • Juice of lemon 1


Step 1

Heat ghee in a non stick pan, add cumin seeds, coriander seeds and onion and sauté till onion is lightly browned.

Step 2

Add ginger, spinach leaves, salt and turmeric powder and mix well. Cook for 3-4 minutes.

Step 3

Add chana, ½ cup water and green chilli. Mix well and add lemon juice. Mix well and cook till dry. Serve hot.