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5 from 7 votes

Chole Palak | Chana Palak Curry

Chole Palak or Chana Palak is a delectable gravy recipe of white chana or chickpeas cooked with spinach in spices and seasonings. Palak chole is an extremely popular north Indian dish in Punjabi style, especially eaten with steamed rice or jeera rice and phulkas, puris or parathas. It pairs very well even with butter naan. Palak curry recipe with chana is indeed a healthy and complete meal loaded with goodness of spinach and chickpeas.
Prep Time10 minutes
Cook Time20 minutes
Course: Curries, Main Course
Cuisine: Indian, Vegan
Servings: 4
Calories: 324kcal
Author: Farrukh Aziz


to prepare chole palak curry:

  • 2 cup chole or white chana or chickpea boiled or canned
  • 150 gm Spinach (palak) cleaned and washed
  • ¾ tsp Ginger juliennes
  • ½ cup Onion finely chopped
  • ¾ cup Tomatoes finely chopped
  • 1 teaspoon garlic paste
  • ¾ tsp Green chilli paste
  • 1 teaspoon Ginger paste
  • ¾ tsp Red Chili Powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • ¾ tsp Cumin Powder
  • 1 teaspoon garam masala powder
  • 3 tablespoons oil
  • Salt to taste
  • Enough water and a pinch of soda to blanch spinach

whole spices:

  • 6-8 black peppercorns
  • 1 teaspoon cumin seeds
  • 2 inch stick cinnamon
  • 1-2 bay leaves

to temper chole palak curry:

  • 1 teaspoon Cumin seeds
  • 3-4 Red chili whole
  • 1 tsp Garlic sliced
  • a pinch of hing
  • 2 tablespoons Oil


To make spinach puree:

  • In a large pan or vessel, boil enough of water. Then, add soda and spinach.  Allow the spinach to blanch in the water for 2-3 minutes.
  • Take the blanched spinach out and immediately put them in ice cold water for couple of minutes
  • Put the blanched spinach into a blender
  • Blend the spinach to a smooth puree

To make chole palak curry:

  • Firstly, heat oil in a pan or kadhai
  • Once the oil heats up, add cumin seeds, cinnamon, black pepprcorns and bay leaves, fry for few seconds until aromatic.
  • Then, add ginger paste, garlic paste and green chili paste and fry until raw smell goes off
  • Now, add red chili powder, coriander powder and turmeric powder, stir until mixes well
  • Then add salt and tomatoes and mix. Cook on high until tomatoes gets soft.
  • Once the tomato masala base is ready, add boiled chickpeas and mix well.
  • Then add, water, garam masala powder, cumin powder and ginger juliennes, mix and bring it to a boil.
  • Cover and cook for 5 minutes until spices are mixed and done well
  • Then, add pureed spinach, mix and cook for another 5 minutes. Adjust the consistency of the gravy as per your need.

For chana palak curry tadka:

  • Heat oil in a pan, add cumin seeds and fry for few seconds until aromatic
  • Then, add garlic and fry until just golden
  • Add red chilies and fry for another few seconds taking care not to burn garlic and chilies. Then, add pinch of hing and immediately take it off the heat
  • Pour the tadka over cholae palak curry and serve.


Calories: 324kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 679mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4245IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 5mg