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Palak Chole

Palak Chole

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Palak Chole is a nutritious and flavor-dense Punjabi fusion curry that combines high-protein chickpeas with iron-rich spinach. This recipe features soft, pressure-cooked chickpeas simmered in a vibrant, spiced spinach puree enriched with ginger, garlic, and green chilies. The dish is characterized by its deep green color and a balanced spice profile that isn't overly heavy. It represents the healthy, home-style side of North Indian cooking, often prepared as a wholesome alternative to regular chole. The addition of fresh lemon juice at the end provides a professional-grade brightness that perfectly offsets the earthy spinach. Best enjoyed hot with whole wheat rotis or plain steamed rice.

Prep Time20 mins
Cook Time30 mins
Servings4 People
DifficultyMedium
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Ingredients

2 cups Chickpeas (Chole), soaked overnight
500g Fresh Spinach (Palak)
2 Onions, finely chopped
2 Tomatoes, pureed
1.5 tbsp Ginger-Garlic paste
2 Green chilies
1 tsp Cumin seeds
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Garam masala
3 tbsp Oil or Ghee
Salt to taste
1 tbsp Lemon juice
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Cooking Instructions

Tips & Secrets

  • Shocking the spinach in ice-cold water is the absolute secret to achieving that professional-grade vibrant green color.
  • Do not overcook the spinach puree after adding it to the chickpeas; 10 minutes of simmering is more than enough.
  • Always use the reserved water from boiling chickpeas to adjust the gravy consistency for extra professional-grade flavor.
  • A final tempering of garlic fried in ghee can elevate this simple dish to high-end restaurant standards.

Nutritional Information(Per 1 portion (250g))

Calories

280 kcal

Protein

14g

Fat

12g

Carbs

32g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.