Chole palak or Chana Palak is a delightful Punjabi dish that brings together two classic ingredients – chole (chickpeas) and palak (spinach). This hearty and comforting dish is a perfect choice year-round, but it’s especially cherished during the chilly winter months.
The foundation of this saag starts with a flavorful tomato-onion gravy infused with spices. After allowing the gravy to simmer and release its full range of flavors, pre-cooked chickpeas are introduced. As they heat through, the chickpeas absorb the rich essence of the masala gravy. To complete the dish, a velvety puree of blanched spinach is blended into the gravy, imparting a vibrant green hue, and adding nutritional value. The blanching process helps the spinach retain its characteristic color while also softening the texture when blended. The end result is a luxurious texture, thanks to the blended spinach.
The natural sweetness of the spinach complements the nuttiness of the chickpeas, and the savory-spicy gravy ties everything together. For an extra touch, a squeeze of lemon or a dollop of yogurt provides a perfect balance and cuts through the richness. 
Chole palak is typically served with traditional Indian flatbreads like naan or rice.
Although chole palak originates from Punjab, its popularity has transcended regional boundaries and gained international recognition. The combination of protein-packed chickpeas and nutritious spinach in a flavorful gravy has universal appeal. Many restaurants outside India include chole palak or a variation of it on their menus to cater to the cravings of the Indian diaspora.
What makes chole palak truly special is its enduring popularity in both home kitchens and restaurants. Each family has its own unique recipe, with some favoring more spices or opting for a less smooth spinach blend. Experienced cooks develop their signature touches through years of practice. Regardless of the subtle variations in recipes, the heartwarming and satisfying essence of chole palak remains consistent. Its enduring popularity is not driven by trends or novelty but rather by the comforting nostalgia it evokes, transporting people back to cherished memories around family dinner tables.
Ingredients
• 1 Big Bunch/4-5 Cups of Spinach Leaves
• 1 cup Raw Chickpeas or 2 Cups Canned Chickpeas
For Gravy
• 1-2 tbsp Butter
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 1 Bay Leaf
• 2 Big Black Cardamom
• 1 tsp Grated Ginger
• 2 Green Chilies Chopped
• 1-2 tsp Minced Garlic
• Pinch of Hing/Asafetida
• 1 cup Finely Chopped Onion
• 1 Cup Finely Chopped Tomato
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1-2 tsp Coriander-Cumin Seeds Powder
• 1 tsp Garam Masala
• 2 tsp Chana or Chole Masala
• Salt
• 1 tsp Kasoori Methi
For Tadaka/Tempering
• 1-2 tbsp Ghee
• ¼ tsp Cumin Seeds
• 1-2 Garlic Cloves Chopped
• Pinch of Hing
• Pinch of Red Chili Powder
• 2 Dry Red Chilies
Method
For Chole (avoid this step if you’re using canned chickpeas)
1. Wash and soak chickpeas/Kabuli chana/chole about 4-5 hours, then add into large pot with little salt and enough water and cook until soft.
2. You can use pressure cooker to cook chana to cut the cooking time.
3. Once cooked drain and keep aside.
For Spinach Puree
1. Boil water in a large pot, add spinach leaves and cook until wilted soft.
2. Drain water and add into chilled ice water, drain again, add into the blender jar and blend into smooth puree. Keep aside.
Process
1. Heat butter and oil in a large kadhai or pan, add cumin seeds, bay leaves, big cardamom and hing.
2. Add ginger, garlic and green chili, sauté for few second.
3. Add chopped onion and stir it until golden brown.
4. Now add chopped tomato, turmeric, chili powder, coriander-cumin powder, garam masala, chole masala and stir fry until mixture stars separating oil, add cooked chickpeas and salt, mix well, and cook a minute.
5. Add prepared spinach puree, mix it well, add little water if needed and cook until curry starts boiling.
6. Sprinkle kasoori methi, mix it and keep aside.
Tadaka
1. Heat ghee in a small tempering pan, add cumin, chopped garlic, hing and chili powder and cook until garlic become golden brown.
2. Add dry red chiles, mix and pour hot tempering over cooked chole palak curry.
3. Chole palak is ready, garnish with slivered ginger and chopped green chilis, top with squeezed lime juice.
4. Serve with roti, naan or paratha and enjoy.
Tips
• Seek out high-quality garbanzo beans (chickpeas) for the best texture and flavor.
• Blanch the spinach first before pureeing to retain the bright green color. Shocking quickly in an ice bath after blanching preserves that signature green hue.
• Finish the chole palak with a swirl of heavy cream or dollop of butter for a richer, more decadent taste and mouthfeel.
• Skip tadaka/tempering if you want.
- 1 Big Bunch/4-5 Cups of Spinach Leaves
- 1 cup Chickpeas or 2 Cups Canned Chickpeas
- For Gravy
- 1-2 tbsp Butter
- 2 tbsp Oil
- 1 Bay Leave
- 2 Big Black Cardamom
- 1 tsp Grated Ginger
- 2 Green Chilies Chopped
- 1-2 tsp Minced Garlic
- Pinch of Hing/Asafetida
- 1 cup Finely Chopped Onion
- 1 Cup Finely Chopped Tomato
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1-2 tsp Coriander-Cumin Seeds Powder
- 1 tsp Garam Masala
- 2 tsp Chana or Chole Masala
- Salt
- 1 tsp Kasoori Methi
- For Tadaka/Tempering
- 1-2 tbsp Ghee
- ¼ tsp Cumin Seeds
- 1-2 Garlic Cloves Chopped
- Pinch of Hing
- Pinch of Red Chili Powder
- 2 Dry Red Chilies
- For Chole (avoid this step if you’re using canned chickpeas)
- Wash and soak chickpeas/Kabuli chana/chole about 4-5 hours, then add into large pot with little salt and enough water and cook until soft.
- You can use pressure cooker to cook chana to cut the cooking time.
- Once cooked drain and keep aside.
- For Spinach Puree
- Boil water in a large pot, add spinach leaves and cook until wilted soft.
- Drain water and add into chilled ice water, drain again, add into the blender jar and blend into smooth puree. Keep aside.
- Process
- Heat butter and oil in a large kadhai or pan, add cumin seeds, bay leaves, big cardamom and hing.
- Add ginger, garlic and green chili, sauté for few second.
- Add chopped onion and stir it until golden brown.
- Now add chopped tomato, turmeric, chili powder, coriander-cumin powder, garam masala, chole masala and stir fry until mixture stars separating oil, add cooked chickpeas and salt, mix well, and cook a minute.
- Add prepared spinach puree, mix it well, add little water if needed and until starts boiling.
- Sprinkle kasoori methi and keep aside.
- Tadaka
- Heat ghee in a small tempering pan, add cumin, chopped garlic, hing and chili powder and cook until garlic become golden brown.
- Add dry red chiles, mix and pour hot tempering over cooked chole palak curry.
- Chole palak is ready, garnish with slivered ginger and chopped green chilis, top with squeezed lime juice. Serve with roti, naan or paratha and enjoy.
Blanch the spinach first before pureeing to retain the bright green color. Shocking quickly in an ice bath after blanching preserves that signature green hue.
Finish the chole palak with a swirl of heavy cream or dollop of butter for a richer, more decadent taste and mouthfeel.
Skip tadaka/tempering if you want.
