Palak Chole 

Palak Chole

Pressure cooking the beans:

  • 5 cup Dried Handi white chickpeas
  • 3 cups Water

For spinach paste and tomato puree:

  • 10-12 cups Spinach (palak) washed, palak
  • 10 cups Water
  • 6-8 Green chilies
  • 2 medium Tomato

For chana palak recipe:

  • 5 cup Cashew nuts powdered
  • 2 tablespoon Oil
  • 1 teaspoon Handi Cumin seeds
  • 1 of medium or 1 cup Red onion chopped finely
  • 2 teaspoon Handi Ginger paste
  • 2 teaspoon Handi Garlic paste
  • 2 teaspoon Kasoori methi (dried fenugreek leaves)
  • Handi Salt to taste
  • 1 cup Water


Cooking chickpeas:

  • Wash chickpeas under running cold water till water runs clear.
  • Soak them for 8-10 hours or overnight.
  • Drain and take into pressure cooker. Add 1 ½ cups of water. Cover with lid and put the weight on.
  • Cook for 1 whistle on high + 20 minutes on medium-low heat. Or cook it till they are soft.
  • Let the pressure go down by itself and then open the lid.


  • Bring about 5-6 cups of water to a boil.
  • Add salt to it, then add spinach and cook for 3 minutes.
  • Drain all the water and run cold water over it so that it stops cooking. Keep in the colander.
  • Now let the water come to a boil again. Make a cross at the bottom of the tomato.
  • Blanch it into water for 4-5 minutes or till the skin starts to comes off.
  • Immediately drop into cold water to stop cooking. Peel the skin off.
  • Process the cashew powder into a grinder.
  • After that, puree the tomato.
  • And then puree the spinach with green chilies and keep them aside.

Making chole palak recipe:

  • Heat the oil in a pan on medium heat.
  • Once hot, add the cumin seeds and let them sizzle a bit.
  • Then add chopped onions. Add some salt and let it cook till it becomes light brown.
  • Add ginger paste, garlic paste. Cook for a minute.
  • Add pureed tomato. Cook till the moisture evaporates.
  • Add coriander powder, garam masala and kasoori methi. Mix and cook for a minute.
  • Add the pureed spinach and mix well.
  • Once curry comes to a boil, sprinkle cashew nut powder over it and mix it properly.
  • Add the cooked chana and mix it.
  • Add water if needed to adjust the gravy consistency. Let it simmer for 5 minutes.
  • Then turn off the stove.
  • Serve warm with your preferred flat bread.

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