Vegan Palak Chole
Palak Chole is a vibrant, wholesome North Indian dish that combines tender chickpeas with a rich, smooth spinach gravy. This fully vegan version uses no dairy or animal products, keeping the bright green colour, earthy fresh flavour of spinach, and nutty texture of chickpeas perfectly balanced with warm spices — nutritious, comforting, and wonderful with roti, naan, or steamed rice.
Shared by maya
Time
55 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 1 cup dried chickpeas (chole), soaked overnight then boiled until tender
- 1 medium onion, finely chopped.. 2 medium tomatoes, pureed
- 1 tbsp ginger‑garlic paste.. 1–2 green chillies
- #Spices & Seasoning;
- 1 tsp cumin seeds,, ÂĽ tsp turmeric powder,, 1 tsp coriander powder
- ½ tsp red chilli powder,, ½ tsp garam masala,, ½ tsp dry mango powder (amchur)
- Salt to taste,, Pinch of sugar (optional)
- #Cooking & Garnish;
- 1.5 tbsp coconut oil or neutral oil
- Fresh coriander for garnish
👩‍🍳 Instructions
- 1
Prep spinach: Blanch spinach in boiling water for 1 minute, then plunge into cold water to keep its bright colour. Drain well and blend into a smooth puree with green chillies.
- 2
Sauté aromatics: Heat oil, add cumin seeds. Once they pop, fry onion until soft and golden. Add ginger‑garlic paste and cook for 1 minute until fragrant.
- 3
Make base: Stir in tomato puree, turmeric, coriander powder, red chilli powder, salt, and sugar. Cook 5–7 minutes until thick and oil separates.
- 4
Simmer: Add boiled chickpeas and mix well. Pour in spinach puree, stir gently, cover, and simmer 10–12 minutes so flavours blend nicely.
- 5
Finish: Sprinkle garam masala and amchur. Simmer 2 more minutes. Garnish with fresh coriander and serve hot.