Palak Chhole – Healthy Indian Curry

Step 1: Soak and Prepare Chickpeas

Take 2 cups of white chickpeas and soak them overnight. Wash thoroughly before cooking. In a small cloth, add 1 tbsp tea leaves, 2 black cardamoms, 1 tsp black peppercorns, and 4-5 cloves. Tie it securely to form a potli.

Step 2: Boil Chickpeas

Transfer the washed chickpeas to a pressure cooker (0:01:41). Add the prepared spice potli (0:02:07), 1 tbsp ginger paste (0:02:11), 1/2 tsp asafoetida (0:02:14), and salt to taste. Add enough water to cover the chickpeas (0:02:20). Close the lid (0:02:45) and pressure cook for 5-6 whistles or until the chickpeas are soft and easily mashable.

Step 3: Blanch and Puree Spinach

Wash 500g spinach thoroughly multiple times to remove any dirt (0:02:53). Bring a pot of water to a rolling boil. Add the washed spinach to the boiling water (0:03:07) and blanch for 3-4 minutes until wilted (0:03:19). Immediately transfer the blanched spinach to a bowl of ice-cold water (0:03:34) to stop the cooking process and retain its vibrant green color. Drain the spinach from the ice water and transfer it to a blender. Blend into a smooth puree (0:04:40).

Step 4: Prepare Gravy Base

Heat 2 tbsp ghee and 1 tbsp olive oil in a large pan or handi over medium heat (0:03:51). Add 1 tsp cumin seeds and let them splutter (0:04:06). Add 2 dried red chilies and sauté for a few seconds (0:04:12). Add 1 large finely chopped onion (or 2 small onions) to the pan (0:04:16). Sauté until light golden brown (0:04:30).

Step 5: Add Spices and Tomatoes

Add 1 tbsp ginger paste to the sautéed onions and mix well (0:05:03). Then add 1 tsp turmeric powder (0:05:13), 1 tsp red chili powder (0:05:17), 2 tbsp dry coriander powder (0:05:21), and salt to taste (0:05:26). Mix all spices thoroughly and cook for 1-2 minutes until fragrant and oil starts to separate. Add 1 tbsp chana masala (0:05:41) and 2-3 finely chopped tomatoes to the pan (0:05:50). Mix well and cook until the tomatoes are soft and mushy, and the oil separates from the mixture (0:06:11).

Step 6: Combine Spinach and Chickpeas

Pour the spinach puree into the gravy base (0:06:21). Mix well and let it simmer for 5 minutes. Add 1 spoonful of ghee and mix (0:06:40). Remove the spice potli from the boiled chickpeas (0:07:10). Add the boiled chickpeas to the spinach gravy (0:07:20). Add some of the chickpea boiling water as needed to adjust the consistency of the gravy (0:07:58). Mix well to combine all ingredients and let it simmer for another 5-7 minutes (0:08:10).

Step 7: Add Paneer and Final Simmer

Add 200g paneer cubes (optional) to the palak chhole (0:09:05). Gently mix and let it simmer for another 2-3 minutes, allowing the flavors to meld. Add a final spoonful of ghee and mix (0:08:20).

Step 8: Prepare and Add Final Tadka

In a small pan, heat 1 tbsp ghee (0:09:54). Add 2 dried red chilies (0:10:03) and let them sizzle until fragrant and slightly darkened. Pour the hot tadka over the prepared palak chhole (0:10:14).

Step 9: Serve

Serve hot with fulka, rice, puri, or bhature. Enjoy your delicious Palak Chhole!

• Wash spinach thoroughly multiple times to remove all dirt.

• Blanching spinach and then shocking it in ice-cold water helps retain its vibrant green color.

• Using more tomatoes than onions enhances the tangy flavor of the chhole.

• Adding a spoonful of ghee at various stages, especially at the end, significantly boosts the flavor.

• Palak Chhole can be enjoyed with various Indian breads like fulka, puri, bhature, or served over rice.

• Paneer cubes are optional; you can omit them if you prefer a simpler vegan version (by also replacing ghee with oil).

• Adjust the spice levels (red chili powder, green chilies if added) according to your preference.