Get ready to tantalize your taste buds with a vibrant dish that’s not only packed with flavor but also brimming with nutrients! Palak Chole, a delightful Indian recipe featuring chickpeas enveloped in a luscious spinach gravy, is the perfect blend of comfort and health. In just 40 minutes, you can whip up this wholesome meal that serves four and will leave your family asking for seconds. Whether you're a seasoned chef or a kitchen novice, this recipe will guide you through every step, ensuring that your Palak Chole turns out deliciously every time. Dive into the world of spices and greens, and discover how this dish can transform your dinner table into an exotic feast!
Ingredients
- 2 cups spinach, blanched
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 tomatoes, pureed
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon oil
- Spices (cumin, coriander, garam masala)
- Salt to taste
Instructions
- Begin by blanching the spinach. Bring a pot of water to a boil, add the spinach leaves, and cook for about 2-3 minutes until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and chop the spinach finely. Set aside.
- In a blender, combine the blanched spinach, a little water if needed, and blend until smooth. This will be your spinach puree. Set aside.
- Heat the oil in a large pan over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Add the minced garlic and grated ginger to the onions. Sauté for an additional 1-2 minutes until fragrant.
- Stir in the pureed tomatoes and cook for about 5-7 minutes, stirring occasionally until the oil begins to separate from the mixture.
- Add the spices: 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon garam masala. Mix well and cook for another 2-3 minutes to allow the spices to bloom.
- Next, add the drained chickpeas to the pan and mix well to coat them with the tomato and spice mixture.
- Pour in the spinach puree and stir to combine all the ingredients. If the mixture is too thick, you can add a little water to reach your desired consistency.
- Season with salt to taste and let the palak chole simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.
- Once cooked, remove from heat and let it sit for a few minutes. Serve hot with rice, roti, or naan, garnished with a sprinkle of garam masala or fresh cilantro if desired.
Tips
- Perfectly Blanched Spinach: To retain the vibrant green color of the spinach, make sure to plunge it into ice water immediately after blanching. This stops the cooking process and helps preserve the nutrients.
- Spice It Up: Adjust the spices according to your taste. If you prefer a spicier kick, feel free to add some chopped green chilies or a pinch of red chili powder.
- Creamier Texture: For a richer gravy, consider adding a splash of cream or a dollop of yogurt before serving. This will give your Palak Chole a creamy finish that complements the spices beautifully.
- Chickpeas Variations: If you have the time, soak dried chickpeas overnight and cook them from scratch for an even more flavorful dish. Canned chickpeas are convenient but fresh ones can elevate the taste.
- Serving Suggestions: This dish pairs wonderfully with warm naan, fluffy rice, or even a side of crispy papadums. Don’t forget to garnish with fresh cilantro or a sprinkle of garam masala for that extra flair!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 35g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
