Kabuli Chana Palak | Spinach With Chickpea Curry | Kashmiri Palak Chole 

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Chole Palak recipe
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We as a vegetarian might love the recipe of Palak Matar and it’s like a staple food in all vegetarian restaurants. But Matar/Peas are not always freshly available in the summer season though now we get the frozen ones, still they don’t taste such. Here comes to rescue the recipe Chole or Kabuli Chana called as white Chickpeas. And we get a delicious healthy recipe, an Indian curry Sabzi of Palak Chole.

Spinach and chickpeas gravy

Chole Palak masala recipe can be made in two styles, one is Punjabi Palak Chole and the other is Kashmiri Palak Chana. The main difference between the two is that one is made using onion and garlic, on the other hand, Kashmiri Palak Kabuli Chana is made without any use of garlic or onions.

Chole Palak recipe

The combination of Kabuli chana and Palak is a healthy mix of protein and iron which we get from China and Palak respectively. Other Palak recipes that you can check out are Palak Chana Dal, Palak Patta Chaat, Palak Ke Pakode, Hara Bhara Kabab, Kashmiri Palak Matar, Dal Palak Patties, and more.

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Kabuli Chana Palak | Spinach With Chickpea Curry | Kashmiri Palak Chole 

Kashmiri Style No Onion No Garlic
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Indian, Indian Kashmiri
Servings 6
Calories 270 kcal

Ingredients
  

  • 700 gm Spinach / Palak
  • 1/2 cup White chickpeas / Kabuli chana
  • 2 Tomatoes / Tamatar
  • As per taste Salt / Namak
  • 3 tbsp Mustard Oil / Sarso tel
  • A pinch Asafoetida / Hinge
  • 3 Cloves / Loung
  • 1 Black cardamom / Badi elachi
  • 1/2 tsp Cumin / Zeera
  • 1 tsp chopped Ginger / Adrakh
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Turmeric was/ Haldi
  • 1/2 tsp Coriander powder / Dhaniya
  • 1/2 tsp Fennel powder / Saunf
  • 1/4 tsp Ginger powder / Saunth
  • 1/2 tsp Garam masala
  • 2-3 Dry red chillies / Sukhi Lal mirch
  • 1/4 tsp Cinnamon powder / Dalchini
  • 1 tsp Ver / Kashmiri masala Tikki powder Optional

Instructions
 

  • Finely chop rinsed Spinach.
  • In a pressure cooker heat Oil.In hot Oil add Asafoetida, Cloves, broken Black Cardamom and Cumin.
  • Let the spices to crackle on low few seconds.
  • Add chopped Ginger, chopped Spinach and chopped Tomatoes.
  • Give a stir and then pressure cook without adding Water for about 5 minutes.
  • Next drop in soaked Chickpea, Kashmiri red chilli powder, Turmeric, Coriander powder, Fennel powder, Ginger powder, Garam masala, Cinnamon powder and dry red Chillies.
  • Sauté Spinach with spices on low till Water dries.
  • Next add 2 cups of Water and pressure cook for 2 minutes more.
  • Add and mix powdered Ver .Give it a boil for 1 minute and then switch it off to serve with Steamed Rice.

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