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.
Equipment
- Instant Pot (6-quart or larger)
- Immersion blender
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 or 1 tbsp lemon juice dry mango powder
Garnish
- 3 tbsp cashew cream or coconut cream optional
- Fresh coriander leaves
- Lemon wedge for serving
Instructions
Sauté the Base
- 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.
Build the Gravy
- 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.
Blend
- Press Cancel. Use an immersion blender to partially blend the gravy in the pot until mostly smooth. Leave some texture if preferred.
Pressure Cook
- 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.
Finish
- 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
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.
Tried this recipe?Let us know how it was!