Chole Palak is an Indian-style spinach and chickpea recipe that’s super flavorful and a breeze to make. With a few ingredients in the cabinet, this tasty dish is always just a few minutes away.
What You Need to Make Chole Palak
SPINACH (13 oz can or frozen, or 3 cups chopped fresh)
CHICKPEAS (15 oz can, rinsed and drained)
TOMATOES (diced, 14 oz can—or 2 fresh tomatoes
HOT PEPPER (1 or 2, minced)
GINGER (1 Tbsp, minced)
OLIVE OIL (2-3 Tbsp)
CUMIN SEEDS (1 tsp)
ASAFOETIDA (¼ tsp)
CORIANDER (1 Tbsp)
CHILI POWDER (1 tsp)
TURMERIC (½ tsp)
GARAM MASALA (1 tsp)
SALT (to taste)
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How to Make Chole Palak
Heat olive oil on medium high heat and add cumin seeds and asafoetida. The seeds should sizzle when they hit the pan and will brown and crack quickly. Add the tomatoes, ginger, and peppers. Mix well and then add the coriander, chili, and turmeric powder.
Mix and allow the tomatoes to cook down 3-4 minutes. Add the spinach and salt and stir well. Add ¼ – ½ cup water—I like less water, but add as desired throughout the recipe. Cover and let cook 3-4 minutes.
Uncover and mix in chickpeas (also called garbanzo beans). Add another ¼ cup of water, reduce heat to simmer, cover and cook for 5-6 minutes. At this point the chickpeas will be soft enough to smash easily with a fork, which you don’t have to do, but I prefer the consistency of the dish if I mush about half of them.
Add the garam masala and stir another minute or two, also adding more water if desired. And that’s it! Enjoy! When I prepare an Indian meal, I almost always serve this dish; it’s easy, healthy, and delicious, so why not? Give chole palak a try, let me know what you think, and bon appétit!
For another fantastic dish, try Baingan Bharta, an Indian-style Eggplant Recipe.
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