Chole Palak (Chickpea Spinach Curry)

🛒 Ingredients

• Cooked Chickpeas 100 g · 100 kcal
• Fresh Spinach 150 g · 35 kcal
• Onion 40 g · 16 kcal
• Tomato 70 g · 12 kcal
• Ginger-Garlic Paste 10 g · 10 kcal
• Green Chili 3 g · 1 kcal
• Vegetable Oil 8 g · 72 kcal
• Cumin Seeds 1 g · 4 kcal
• Coriander Powder 2 g · 6 kcal
• Turmeric Powder 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Amchur Powder (Dry Mango Powder) 1 g · 4 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pan or kadai over medium heat, then add cumin seeds and let them splutter for a few seconds.
2. Add chopped onion and green chili; sauté until the onion turns translucent and lightly golden.
3. Stir in the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
4. Add chopped tomatoes and cook, mashing occasionally, until they soften and the oil starts to separate from the mixture.
5. Stir in coriander powder, turmeric powder, garam masala, and amchur powder; cook for another minute.
6. Add the cooked chickpeas and a pinch of salt; mix well to coat them in the spice mixture.
7. Add the fresh spinach; cook until it wilts completely, which takes about 3-5 minutes.
8. Adjust seasoning if needed and serve hot, garnished with fresh cilantro if desired.