Chole Palak/ Chickpeas with Spinach

This recipe is a really old one , dating back to the times of undivided India. People from Punjab (Lahore, Karachi which is now in Pakistan) used to relish this dish, and even though it is still loved, it’s kind of forgotten as it has been replaced by the more popular Chole Bature. I thank my friend dear Rama Ananth for sharing this traditional recipe with me.


2 cups Chickpeas/ Kabuli chana

3 tbsps of Yellow Split peas

1/2 tsp Turmeric powder

1 bunch Spinach

2 tsp of Lemon juice

2 Onions chopped fine

3 Green chillies chopped fine

12 cloves of Garlic, chopped fine

1 inch piece of Ginger chopped fine

1/2 tsp of Turmeric powder


1/4 tsp sugar

1 tsp Garam Masala

Ginger jullienes for garnish.

For tempering:

3 tsps oil

1 tsp of Cumin seeds

1 small Bay leaf

1/2 inch piece of Cinnamon

3 Green Cardamom crushed


Pressure cook the Kabuli chana and the split peas with turmeric and salt to four whistles or till they are done.

Boil sufficient water in a pan and add the spinach. Blanch it for just half a minute. Drain and transfer it in a bowl filled with cold water or running water (this helps to retain the green color of the spinach)

Drain water and drop the blanched spinach in a blender along with salt, sugar, 1 teaspoon of lime juice and grind it to a fine puree.

Heat oil in a pan. Drop in the cumin seeds and whole spices. Toss. Add the ginger, garlic and green chillies. Toss. Drop in the onions and roast till translucent. Add the spinach puree and the remaining lemon juice. Drop in the cooked chickpeas and the garam masala.

Mix well. Cook for 2-3 minutes on medium heat. Switch off and keep aside for about ten minutes for the flavours to infuse before serving.

It goes well with Parathas, Roti and any Bread.

Serves six.

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