How to make Palak Chole -

A unique and delicious fusion of spinach and chickpeas!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chane), Fresh spinach leaves

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Palak Chole checkout Dhaniya Chole Masala - Cook Smart, Chole Bhature - SK Khazana. You can also find more Main Course Vegetarian recipes like Chana Dal and Soya Wadi ki Sabzi Nadur Palak Chilli Tofu Mixed Palak Soya Saag

Palak Chole

Palak Chole Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Chole Recipe

  • Chickpeas (kabuli chane) soaked overnight, drained and boiled in fresh wate 1 cup

  • Fresh spinach leaves stems removed and washed 1 large bunch

  • Green chillies 1-2

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Garlic chopped 1 tablespoon

  • Medium onion finely chopped 1

  • Ginger-green chilli paste 1 tablespoon

  • Ginger cut into thin strips to garnish


Step 1

Boil sufficient water in a deep non-stick pan, add spinach and let them blanch for 30 seconds-1 minute. Drain and transfer into a bowl of ice-cold water or cool under running water.

Step 2

Drain the spinach and put them into a blender jar, add green chillies, salt and 1 tsp lemon juice and blend to a fine puree.

Step 3

Heat oil a deep non-stick pan, add cumin seeds and let their colour change. Add garlic and saute till the raw smell disappears. Add onion, mix and sauté till translucent.

Step 4

Add a little salt and sauté for till onion turns golden brown. Add spinach puree and chickpeas and mix well.

Step 5

Add ginger-green chilli paste and remaining lemon juice, mix well and cook for 2-3 minutes on medium heat. Switch off heat.

Step 6

Transfer into a serving bowl, garnish with ginger strips and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.