Palak Chole
Palak Chole
5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total Time 35 minutes
Servings: 4
Exploring the vibrant flavours of Indian cuisine, our focus today is on Palak Chole, a delightful blend of spinach and chickpeas. This dish marries the earthy, rich taste of spinach with the nutty texture of chickpeas.

Nutrition: per serving

Calories208kcal
Carbs28g
Fat8g
Saturates1g
Sugars6g
Protein8g
Fibre8g

Ingredients

  • 250 g Chickpeas Canned, drained and rinsed
  • 200 g Spinach Washed and chopped
  • 1 medium Onion Finely chopped
  • 2 Tomatoes Finely chopped
  • 2 cloves Garlic Minced
  • 1- inch Ginger Grated
  • 1 Green Chilli Finely chopped (adjust to taste)
  • 1 tsp Cumin Seeds
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Paprika
  • Salt To taste
  • 2 tbsp Vegetable oil
  • Coriander Fresh, for garnish

Instructions

  • Begin by heating vegetable oil in a large pan over medium heat. Once it’s hot, introduce cumin seeds and let them sizzle.
  • Add the diced onions and sauté them until they become translucent.
  • After that, add minced garlic, grated ginger, and green chili. Continue sautéing for another 2-3 minutes until the pungent aroma dissipates.
  • Integrate the chopped tomatoes and cook them until they turn soft and pulpy.
  • Mix in ground coriander, ground cumin, turmeric powder, paprika, and a pinch of salt. Cook the spices for a couple of minutes until their fragrances are released.
  • Toss in the chopped spinach (palak) and stir until it wilts and reduces in volume.
  • Add the drained and rinsed chickpeas into the pan. Combine them well with the spinach and spices.
  • Pour approximately 100ml of water into the mixture and allow it to simmer for 10-15 minutes. This will help the flavours meld and the mixture to thicken. Add more water if necessary to reach your desired consistency.
  • Season the dish with garam masala and adjust the salt and spice levels to your preference.
  • Finally, remove the pan from the heat and garnish the dish with fresh coriander leaves.

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