My doctor flagged my iron levels as borderline low when I was pregnant with my daughter. I was already eating palak dal twice a week, but I wanted something heartier, something with more staying power for dinner. That’s when I started making this Palak Chhole on repeat.
Chhole (chickpeas) and palak (spinach) together are one of the most iron-dense combinations you can put in a single pot. One bowl gives you spinach’s non-heme iron plus the protein and iron from chickpeas, all in a deeply spiced, vibrant green gravy. It became a weekly staple in our kitchen, and my husband started requesting it even after my iron levels were fine.
The Instant Pot version comes together in about 30 minutes start to finish. I’ve included a stovetop method too, for those days when the IP is already busy with rice.
Why You’ll Love This Palak Chhole
- ✅ Iron-rich: Spinach and chickpeas together deliver a double dose of plant-based iron
- ✅ High-protein: About 14g of protein per serving from chickpeas alone
- ✅ Vegan and gluten-free: Naturally, no swaps needed
- ✅ 30 minutes in the Instant Pot: One pot, minimal cleanup
- ✅ Meal prep friendly: Tastes even better the next day; freezes beautifully
What is Palak Chhole?
Palak Chhole (also spelled palak chole) is a North Indian curry that brings together two pantry staples: chhole (white chickpeas, also called kabuli chana) and palak (spinach). The spinach is cooked down with tomatoes and spices, blended into a thick, vibrant gravy, and the chickpeas are pressure-cooked right in it.
It’s similar in spirit to palak paneer or saag chole, but the chickpeas make it much more filling and nutritionally complete. A bowl with jeera rice or a couple of rotis is a full, satisfying dinner on its own.
How to Make Palak Chhole in the Instant Pot
Step 1: Sauté the Aromatics
Set the Instant Pot to Sauté mode on Normal heat. Add oil and let it warm for 30 seconds. Add cumin seeds and let them splutter for about 20 seconds.
Add the chopped onions and cook for 4-5 minutes, stirring occasionally, until they turn golden and start to catch at the edges. Add ginger-garlic paste and green chillies, and sauté for 1 minute until the raw smell fades.
Step 2: Build the Gravy Base
Add the chopped tomatoes. Cook for 3-4 minutes until they soften and the oil starts to separate from the masala. Don’t rush this step — if the tomatoes aren’t cooked down fully, the gravy will taste raw.
Add the ground coriander, cumin powder, turmeric, and Kashmiri chilli powder. Stir to coat and toast the spices for 30-40 seconds.
Step 3: Add Spinach and Blend
Add the spinach in two batches, stirring between each addition to help it wilt into the masala. Cook for 2-3 minutes until the spinach has fully wilted.
Press Cancel on the Instant Pot. Use an immersion (stick) blender to partially blend the gravy directly in the pot. I like to leave some texture rather than making it completely smooth, but blend to your preference. If you don’t have an immersion blender, let the mixture cool slightly, blend it in your regular blender, and return it to the pot.
Step 4: Pressure Cook with Chickpeas
Add the cooked chickpeas and 1/4 cup water. Stir to combine. Close the lid and set the valve to Sealing.
Set to Pressure Cook (High) for 5 minutes.
Once the timer beeps, do a quick pressure release. Open the lid and stir.
Step 5: Season and Finish
Stir in the garam masala and amchur (or lemon juice). Taste and adjust salt. If you want a richer, creamier curry, stir in the cashew cream or coconut cream at this stage.
Garnish with fresh coriander and a squeeze of lemon just before serving.
Stovetop Method
Heat oil in a deep, heavy-bottomed pan or kadai over medium heat. Follow Steps 1-3 exactly as above. After blending, add the chickpeas and 1/2 cup water. Cover and simmer on low heat for 15-20 minutes, stirring every few minutes, until the curry thickens and the chickpeas absorb the spices. Finish with garam masala, amchur, and coriander. Total time: approximately 35-40 minutes.
Nutrition Highlights: Iron, Protein, and More
This is one of the more nourishing curries in our regular rotation, and here’s why:
- Iron: Spinach provides around 3.6mg of iron per 100g (cooked), and chickpeas add another 2.9mg per 100g. Together, one serving of this curry covers a significant portion of the daily recommended iron intake for women.
- Vitamin C + Iron tip: Tomatoes and lemon juice in this recipe contain vitamin C, which can increase absorption of non-heme (plant-based) iron by up to 67% according to NIH research. The lemon squeeze at the end is not just for flavor.
- Protein: 1 cup of cooked chickpeas contains around 15g of protein. One serving of this curry provides approximately 14-15g of plant-based protein.
- Vegan and gluten-free: No dairy, no gluten. The cashew cream is optional and easy to skip.
- Fiber: Chickpeas are high in dietary fiber, which supports digestion and helps keep you full.
Tip: If you’re eating this specifically to boost iron intake, pair it with a small glass of lemon water or a tomato-based salad alongside. Avoiding tea or coffee within 1 hour of eating also helps with iron absorption.
Palak Chhole — Iron-Rich Spinach Chickpea Curry (Instant Pot)
Ingredients
Equipment
Method
- Set Instant Pot to Sauté (Normal). Heat oil, add cumin seeds and let them splutter for 20 seconds.
- Add onions and cook 4-5 minutes until golden, stirring occasionally.
- Add ginger-garlic paste and green chillies. Sauté 1 minute until the raw smell fades.
- Add tomatoes and cook 3-4 minutes until soft and oil separates from the masala.
- Add ground coriander, cumin powder, turmeric, and Kashmiri chilli powder. Stir and toast 30-40 seconds.
- Add spinach in two batches, stirring to wilt. Cook 2-3 minutes.
- Press Cancel. Use an immersion blender to partially blend the gravy in the pot until mostly smooth. Leave some texture if preferred.
- Add chickpeas and 1/4 cup water. Stir to combine.
- Seal the lid, set valve to Sealing. Pressure Cook (High) for 5 minutes.
- Quick release the pressure carefully.
- Stir in garam masala and amchur or lemon juice. Taste and adjust salt.
- Stir in cashew cream or coconut cream if using.
- Garnish with fresh coriander. Serve hot with rice or roti.
Notes
Tips for the Best Palak Chhole
Don’t skip blending the gravy. The smooth, thick spinach gravy is what makes this different from a simple chhole masala. Even a rough partial blend improves the texture considerably.
Cook the tomatoes properly. This is the step where most curries go wrong. The tomatoes need to be fully cooked down, with the oil clearly separating, before you add the spices. It takes 3-4 full minutes on Sauté mode. Rushing this gives you a sour, raw-tasting curry.
Add lemon at the end, not during cooking. Lemon juice added before pressure cooking turns bitter. Always stir it in at the very end, just before serving.
Canned chickpeas are the weeknight hero here. I’ve made this with dried soaked chickpeas too, and the results are great, but canned saves 8+ hours of soaking. A good quality canned chickpea is perfectly fine, and the pressure cook step still helps them absorb the spices.
What to Serve with Palak Chhole
This curry pairs beautifully with:
- Instant Pot Jeera Rice: The cumin flavor in jeera rice is a classic match for this spinach curry. Both cook in the Instant Pot, so you can start the rice after the curry is done.
- Methi Thepla: The slight bitterness of methi thepla is a wonderful contrast to the earthy, spiced gravy.
- Roti or phulka for an everyday dinner
- Naan for a more festive spread
For a high-protein, iron-rich plate, I love pairing this with jeera rice and a simple cucumber raita on the side.
Storage and Meal Prep
Palak chhole is one of those curries that genuinely tastes better the next day, once the spices have had time to meld.
Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop over low heat with a splash of water to loosen the gravy.
Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Meal prep tip: Make a double batch on Sunday. The second batch goes straight into the freezer and makes two more weeknight dinners with no effort. Pair with freshly made rice or roti on the day.
Frequently Asked Questions
Q1. Can I use canned chickpeas in this recipe?
Yes, canned chickpeas work perfectly. Drain and rinse them, then add directly to the blended spinach gravy. The 5-minute pressure cook still allows them to absorb the spice flavors.
Q2. Can I use frozen spinach instead of fresh?
Yes. Thaw the spinach completely and squeeze out as much moisture as possible before adding it to the pot. If you skip the squeezing, the gravy can turn watery.
Q3. Is palak chhole vegan?
Yes, completely. Use neutral oil instead of ghee, and the cashew cream or coconut cream makes it rich without any dairy.
Q4. How much iron does this recipe have?
One serving provides a meaningful amount of non-heme (plant-based) iron from both spinach and chickpeas. To boost absorption, pair with a source of vitamin C. The tomatoes in the recipe help, and the lemon juice at the end makes a noticeable difference. Avoiding tea or coffee for an hour before or after also helps.
Q5. Can I make palak chhole without an Instant Pot?
Yes. Follow the stovetop method above. Use a heavy-bottomed kadai or deep pan, cook on low heat for 15-20 minutes after adding the chickpeas, and stir regularly to prevent sticking.
Q6. How do I make it creamier?
Stir in 3 tbsp of cashew cream or full-fat coconut cream after pressure cooking, just before serving. A tablespoon of thick coconut milk also works well.
Make This Your Weekly Staple
This palak chhole has earned a permanent spot in our weekly meal plan, and I suspect it will in yours too. It’s one of those recipes that does the most work for you: nourishing, filling, genuinely delicious, and made entirely in one pot.
If you’re looking for more iron-rich vegetarian meals, check out our guide to iron-rich vegetarian Indian recipes. It covers everything from dals to sabzis that pack in plant-based iron. And if you love palak-based curries, our palak dal recipe is still one of the most loved recipes on the site.
Now tell me: do you serve your palak chhole with rice or roti? I’m firmly in the jeera rice camp, but I know plenty of people who won’t hear of anything but a hot phulka. Leave a comment below and let me know!
Made this? Share a photo and tag @petitepaprika on Instagram — I love seeing your kitchen creations!
