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Hariyali Chole

I adapted this recipe from my friend Aparna kamath’s blog.I have  prepared this dish  couple of times.This recipe is surely a keeper.This is similar to palak paneer but instead of palak, Chick peas(Garbanzo beans or Kabuli chana) is added and that lifts the taste.Palak is a very healthy vegetable filled with loads of nutrients and so are chickpeas which is filled with proteins and many more.This recipe goes well with roti,rice or bread.

Recipe adapted from: justindianfood.com

Spinach/palak-1 bunch
Garbanzo beans/Chickpeas-1 cup,cooked*
Ginger-1/2″ piece
Garlic-3 cloves
Green chillies-3
Turmeric powder-1/2 tsp
Garam masala powder-1 tsp
Roasted cumin powder-1/4 tsp
Ghee or oil-2 tbsp
Salt- to taste


  1. Wash the palak, separate the stalks from the leaves,blanch, puree and keep aside.
  2. Grind onion,ginger,garlic and green chilly to a fine paste.
  3. Heat ghee/oil in a pan and season cardamom.
  4. Add onion paste and fry until the raw smell disappears.
  5. Add all the powders and saute for a minute.
  6. Add palak puree and tomato puree and fry until the raw smell goes.
  7. Add cooked chana,salt to taste,chana stock or palak stock or even  water,adjust the gravy and take a boil,keep it covered in simmered for 6-7 minutes,stirring in between.
  8. Serve it hot.

How to cook chickpea:
Soak the chickpeas overnight or 9-10 hours in water.
Add enough water and cook it in cooker for 3-4 whistles and simmer for 20 minutes.
Use as needed.

How to blanch spinach:
Add the palak in a pan with a cup of water,keep it on flame and take a boil,simmer and keep for 6-7 minutes.
Off the flame,retain the boiled water if any and run the spinach in cold water to retain the colour.
Blend it until smooth in a mixer.
Use as needed.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. Hey There Lovely Space You got. Everything so presentable, Just Felt like going thru every post here šŸ™‚

    great going šŸ™‚

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