Go Back
Palak chhole in a dark ceramic bowl — green spinach gravy with golden chickpeas, garnished with coriander and cashew cream, overhead shot on white marble

Palak Chhole — Iron-Rich Spinach Chickpea Curry (Instant Pot)

A creamy, deeply spiced North Indian curry made with spinach and chickpeas. Vegan, gluten-free, high in iron and protein. Ready in 30 minutes in the Instant Pot, with a stovetop method included.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

For the Spinach Gravy
  • 2 tbsp oil (neutral, or ghee for non-vegan)
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1-2 green chillies, slit
  • 2 medium tomatoes, roughly chopped
  • 250g fresh spinach, roughly chopped (or 200g frozen spinach, thawed and squeezed dry)
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • Salt to taste
For the Chickpeas
  • 2 cups cooked chickpeas (or 1 x 400g can, drained and rinsed)
  • 1/4 cup water
  • 1 tsp garam masala
  • 1/2 tsp amchur (dry mango powder) or 1 tbsp lemon juice
Garnish
  • 3 tbsp cashew cream or coconut cream (optional)
  • Fresh coriander leaves
  • Lemon wedge for serving

Equipment

  • Instant Pot (6-quart or larger)
  • Immersion blender

Method
 

Sauté the Base
  1. Set Instant Pot to Sauté (Normal). Heat oil, add cumin seeds and let them splutter for 20 seconds.
  2. Add onions and cook 4-5 minutes until golden, stirring occasionally.
  3. Add ginger-garlic paste and green chillies. Sauté 1 minute until the raw smell fades.
Build the Gravy
  1. Add tomatoes and cook 3-4 minutes until soft and oil separates from the masala.
  2. Add ground coriander, cumin powder, turmeric, and Kashmiri chilli powder. Stir and toast 30-40 seconds.
  3. Add spinach in two batches, stirring to wilt. Cook 2-3 minutes.
Blend
  1. Press Cancel. Use an immersion blender to partially blend the gravy in the pot until mostly smooth. Leave some texture if preferred.
Pressure Cook
  1. Add chickpeas and 1/4 cup water. Stir to combine.
  2. Seal the lid, set valve to Sealing. Pressure Cook (High) for 5 minutes.
  3. Quick release the pressure carefully.
Finish
  1. Stir in garam masala and amchur or lemon juice. Taste and adjust salt.
  2. Stir in cashew cream or coconut cream if using.
  3. Garnish with fresh coriander. Serve hot with rice or roti.

Notes

Canned vs dried chickpeas: Canned chickpeas work perfectly here. If using dried, soak overnight, pressure cook separately until tender, then use in this recipe.
Frozen spinach: Works well. Thaw completely and squeeze out as much water as possible before adding, or the gravy will be watery.
Creamy without cream: Cashew cream is the best vegan option. Blend 8-10 raw cashews with 3 tbsp water until smooth.
Spice level: Kashmiri chilli gives color without too much heat. Add regular red chilli powder if you want more heat.
Kid-friendly: Skip the green chillies and reduce the red chilli powder to 1/2 tsp.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 2 months. Reheat gently on the stovetop with a splash of water.
WordPress Appliance - Powered by TurnKey Linux