Spinach and Chickpea Curry (Palak Chole)

Ingredients

• 15 oz Chickpeas, canned
• 10 oz Fresh spinach
• 1 medium Onion, finely chopped
• 14.5 oz Tomatoes, diced
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Vegetable oil
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Chili powder
• 1 teaspoon Salt
• 1/2 cup Water
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, chopped

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, finely chopped, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
3. 3Stir in the 14.5 oz diced tomatoes, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon chili powder, and 1 teaspoon salt. Cook, stirring often, for 5-7 minutes, until the tomatoes have softened and the mixture is well combined.
4. 4Add the 15 oz canned chickpeas (drained and rinsed if desired, though not specified in ingredients), the 10 oz fresh spinach, and the 1/2 cup water to the pot. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (300°F / 150°C). Cook for 10-15 minutes, stirring occasionally, until the spinach has wilted completely and the curry has thickened slightly.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Garnish with the 2 tablespoons of fresh cilantro, chopped, just before serving. Serve hot.

Related Guides