Palak Chole: Elevating Your Dinner With A High-Protein Recipe
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Palak chole elevates dinnertime with a wholesome and savoury twist, making it an irresistible option for anybody looking for a quick, high-protein meal. This gravy, which combines the goodness of chickpeas with the bright taste of spinach, not only pleases the palate but also provides a healthy serving of protein, making it an ideal option for a filling dinner.

Even people with busy schedules can easily master the technique of making palak chole thanks to the ingredients' harmonic combination and simple preparation. Let's go on a culinary adventure to see how this enticing recipe may make your dinner table a haven of flavour and nourishment.

A healthy and protein-rich food option, palak chole skillfully combines the virtues of spinach and chickpeas. An excellent source of plant-based protein, chickpeas provide crucial amino acids for maintaining healthy muscles and general well-being. The dish's nutritional profile is improved by the addition of spinach, which is rich in vitamins and minerals.

Iron for energy, vitamin A for vision, and dietary fibre for digestion are all found in spinach. The combination of these elements not only improves the flavour but also guarantees a well-rounded, wholesome meal. The protein in palak chole, which comes from chickpeas and spinach, makes it a great choice for anyone looking for a filling dinner that encourages muscle repair, satiety, and long-lasting energy levels.

The gravy pairs beautifully with rice, bhature, poori, and rotis. Apart from that, they go well with flatbreads like naan and kulche, flavoured rice like pea pulao or jeera rice, and more.

Here's How You Can Make This Healthy Dish At Home:


 1 cup chickpeas (soaked overnight)

 2 cups spinach, washed and chopped

 1 large onion, finely chopped

 2 tomatoes, finely chopped

 2-3 green chillies, chopped (adjust to taste)

 1 teaspoon ginger-garlic paste

 1 teaspoon cumin seeds

 1 teaspoon garam masala

 1 teaspoon cumin powder

 1 teaspoon of coriander powder

 ½ teaspoon turmeric powder

 ½ teaspoon red chilli powder (adjust to taste)

 Salt to taste

 2 tablespoons oil or ghee

 Fresh cilantro leaves for garnishing


 In a pan, heat ghee or oil over medium heat. Stir in the cumin seeds and watch them splutter.

 Add the chopped onions and cook them until transparent.

 Add green chillies and ginger-garlic paste. Sauté for a minute to get rid of the raw scent.

 Add the chopped tomatoes and simmer until the oil begins to separate and the tomatoes are tender.

 Cumin, coriander, turmeric, red chilli, and garam masala powders should be added. Mix thoroughly and heat for a few minutes.

 Cooked chickpeas should be added to the pan. Mix well with the spices, and simmer the chickpeas for 5-7 minutes to let them absorb the flavours.

 Fill the pan with the chopped spinach. Sauté the spinach until it wilts and begins to cook.

 Add a little water to change the consistency, and add salt to taste. Stirring sporadically, simmer the mixture for a further five to ten minutes.

 Use fresh cilantro leaves as a garnish.

Serve immediately with roti, rice, or naan.