Chole Palak/Chana Palak/Hariyali Chana is a delicious and healthy curry in which chole (chick peas ) are cooked in a spinach gravy. This flavorful dish can easily be made vegan by replacing ghee with edible oil.
Chick peas are a fantastic source of protein for vegetarians and spinach is rich in Iron, Vitamins and Calcium. Chickpeas are low in fat and they have low glycemic index, ideal for diabetics.They are a good source of fiber and keep your appetite under control. Hence, the combination of spinach and calcium makes this dish very healthy and nutritious.
For making Chole Palak you can either soak chickpeas over night and then cook till done or you can use canned chickpeas which are already cooked. There won’t be any difference in taste, only the time taken will be different. Chole palak can be enjoyed with your choice of Indian bread or jeera rice.
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Ingredients:
- Chickpeas: 1 cup, soaked overnight or 1, 400 gms can
- Onions: 2, chopped finely
- Ginger: 1 inch, grated
- Garlic paste: 1 tsp or Garlic cloves: 3-4 chopped
- Tomatoes: 2 , medium sized
- Spinach leaves: 300 gms
- Green chilies: 1-2 (optional )
- Ghee: 2 tbsp
- Cumin seeds: 1/2 tsp
- Hing/ Asfoetida: a pinch
- Haldi/Turmeric powder: 1 tsp
- Red chilli powder: 1/4 tsp (optional )
- Coriander powder: 1.5 tsp
- Chole masala : 1.5 tsp ( easily available in Indian grocery stores)
- Amchoor/ Dry mango powder: 1 tsp
- Garam masala: 1/2 tsp
- Lemon juice: 1 tsp
- Salt: according to taste
Method:
- First, lets do some preparation.
- Cook chickpeas in a pressure cooker with salt and 2 cups of water. Cook for 5-6 whistles on medium to low flame or until soft. Don’t throw the water in which chick peas are cooked. We will use it later.
- Puree tomatoes with ginger and green chilies. Keep aside.
- Wash the spinach leaves.
- Next, boil water in a big vessel and when it comes to rolling boil, switch off the flame and immediately add spinach leaves to the hot water. Let the leaves blanch for 3-4 minutes.
- Drain the spinach and let it cool a little. Save some water in which spinach is cooked .
- Once cooled, blend in a blender with 1/4 cup water ( in which spinach is cooked )to a smooth paste. Keep it aside
- Next, heat 2 tbsp of ghee in a thick bottom pan or a non stick kadhai. Once hot , add cumin seeds and let them sizzle.
- Add hing and next add chopped onions. Stir fry onions till they start to get little golden from edges.
- Add garlic and cook until onions are slightly brown.
- Next, add pureed tomatoes and salt. Mix everything nicely.
- Cook until the mix leaves oil from corners.
- Now, add all the dry spices like turmeric powder, coriander powder, red chilli powder, chana masala and amchoor powder.
- Cook for 1-2 minutes and slowly add spinach puree. It might splutter so keep the flame on low to medium and mix nicely.
- Cook covered for 3-4 minutes and add some water if it looks very thick. ( you can use the water in which spinach was blanched )
- Now, add boiled chickpeas ad simmer the gravy for 4-5 minutes. Add the water also in which chick peas were boiled. Don’t add all water at once. The gravy should not be very thin.
- Add lemon juice and garam masala. Mix everything nicely.
- Enjoy!!
( It is completely optional but if you want to really enhance the taste, heat 2 tbsp of ghee in a small pan, add 1 tsp of cumin seeds and 1-2 red chillies. Put this ghee on top of Chole Palak and cover it for 1-2 minutes. It gives a super delicious flavor to the Chole Palak )
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