Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak

Total Time
Prep 10 mins
Cook 30 mins

I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy!

Ingredients Nutrition


  1. Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.
  2. In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.
  3. Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.
  4. Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.
  5. The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!


Most Helpful

fabulous & easy recipe enjoyed by my whole party yesterday. No leftovers- had to make another batch today, it was just that good.

pugsinbuffalo November 02, 2014

This is just right! I loved it as a main dish. I used cherry tomatoes as it's still too early here for good tomatoes and used canned green chilis. I did the tomato/chili/ginger mix in the food processor. I had lovely fresh farmers' market spinach and chick peas I had just made in the crockpot. I loved this and will make it again--and have fun with variations. Thanks, Diner!

Chef Kate May 27, 2011

We loved this recipe! It had great flavor and was easy to make. I did not have the asafetida powder or grapeseed oil and since these ingredients were optional; hopefully, it did not negatively affect the taste of the dish. We served the dish with rice and some Naan bread. Thanks for the post. Made for PAC, 2011.

DailyInspiration March 19, 2011

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