Palak Chole

Palak Chole or Chana Palak is a very delicious and nutritious Indian curry prepared with spinach (palak), chickpeas (chana), and some spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/palak-chole/

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RECIPE INGREDIENTS

» For Palak Chole

• 2 cups chickpeas, soaked overnight
• Water to cook
• 1-inch cinnamon stick
• 4-5 cloves
• 4-5 black peppercorns
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1 dried red chili
• 1 tablespoon ghee/oil
• 1 medium-sized onion, chopped
• 2 tablespoons ginger-garlic, crushed or paste
• 1 teaspoon cumin seeds
• 1 green chili, chopped
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 2 tablespoons chana masala powder
• 500 grams spinach, roughly chopped
• 1 large-sized, tomato, chopped
• Salt to taste
• 1 teaspoon garam masala powder
• 2-3 tablespoons cream
• Lemon juice

RECIPE INSTRUCTIONS

» How to make Palak Chole

1. Add chickpeas to a large mixing bowl. Rinse the chickpeas and then soak them in enough water overnight or for 7 to 8 hours. In the morning, discard the water and rinse the chickpeas again in the fresh water. Set it aside.
2. Add soaked chickpeas to a pressure cooker. Also, add salt, bay leaf, cinnamon stick, cloves, and black peppercorns. Also, add enough water, it should cover 2 inches above the chole. Stir well and cover the pressure cooker with the lid. Pressure cook chickpeas for 3-4 whistles on medium heat or till they are cooked through. Let the pressure come off completely before opening the lid. Open the lid and check the chickpeas, they should be soft. Boil for a few more minutes if they are undercooked. Keep the boiled chickpeas aside.
3. Heat ghee/oil in a heavy bottom pan over medium heat. Once hot, add cumin seeds and saute for a few seconds or until fragrant.Now, add dried red chili, chopped onions and saute for 2-3 minutes. Next, add chopped green chilies, crushed ginger-garlic, or ginger-garlic paste. After that, saute for 2-3 minutes or until onions are translucent.
4. Add red chili powder, turmeric powder, coriander powder, and 1 tablespoon of chana masala. Mix well and let the onion cook with spices for 1 minute. Add chopped tomatoes and fry for 3-4 minutes or until tomatoes are soft and mushy. Add roughly chopped spinach leaves. Stir well and saute for 4 to 5 minutes on medium-low heat until spinach is cooked.
5. Add 1/2 cup of water and cook for 1 minute. Now switch off the heat and discard the dried red chili. Using an immersion blender, blend the spinach into a puree. Alternatively, add spinach to a food processor and puree. Add 1 cup of water to adjust the consistency and mix.
6. Next, add boiled chickpeas along with the water to the pan and stir well. Add 1 tablespoon of chana masala powder, and mix well to combine. Also, add salt to taste and mix again. Cover the pan with the lid and cook it for 7-8 minutes, keep stirring occasionally.
7. Uncover the pan, and add garam masala powder and lemon juice. Mix well and cook for another minute. Lastly, add 2-3 tablespoons of cream and mix again. Cook for 1-2 minutes.
8. Garnish with onion slices and cilantro. Serve palak chole hot with jeera rice or any flatbread of your choice.

» Instant Pot Palk Chole

1. Rinse and soak chickpeas for 8 hours or overnight. When soaked, drain the water from the chickpeas and rinse well. Set them aside. Press the instant pot in the ?SAUTÉ? mode. Add oil, whole spices (dried red chili, cumin seeds, bay leaves, cinnamon stick, cloves, and black peppercorns) and sauté for a few seconds or until redolent. After that, add chopped onions, green chilies, ginger-garlic and sauté 2-3 minutes.
2. Add powdered spices (red chili powder, turmeric powder, coriander powder, chana masala and salt). Mix well and cook for 1 minute. Add chopped tomatoes and cook for 2 more minutes. Stir in the soaked chickpeas, water and stir well. Pressure or manual cook for 30 minutes on high pressure in Instant Pot with the vent in sealing position. Let the pressure release naturally for 20 minutes.
3. Change the instant pot setting to sauté mode. Open the lid, garam masala powder, lemon juice and mix well. Mix well. Then chopped spinach to the chickpea curry and give it a nice stir. Let it boil for 4-5 minutes. Lastly add cream and mix. Serve Instant Pot palak chole with naan, or roti.

RECIPE NOTES

1. You can keep the leftovers covered in the refrigerator for up to 2-3 days.
2. Adding whole spices enhances the taste of this curry. So adding whole spices is highly recommended. I have used bay leaf, cinnamon stick, cloves, and black peppercorns in this recipe. You can also add black and green cardamom to this curry.
3. To make it richer and nuttier, you can also add roasted whole cashews, sliced almonds or raisins to this curry.