Step 1

Rinse the chickpeas in fresh water for a few times. Then soak them in enough water in a bowl overnight or for 7 to 8 hours. Cover the bowl with a lid.

Step 2

Drain all the water and rinse the chickpeas again in fresh water a few times. Then again drain the water. Add chickpeas with 3 to 4 cups of water in a 3 litre stovetop pressure cooker. Sprinkle ¼ teaspoon salt or as required.

Step 3

Pressure cook the chickpeas on medium heat for 12 to 15 minutes or till they are cooked completely. You can also cook the chickpeas in a pot or pan on the stovetop or in the instant pot adding water as required.

Step 4

Let the pressure fall naturally in the cooker. Then only open the lid and check the chickpeas. They should be tender and softened. If they are undercooked then pressure cook for some more minutes.

Step 5

Drain the cooked chickpeas and set aside.

Step 6

Meanwhile, prepare the onion paste with chopped onions, green chilies, ginger and garlic. Also prepare the tomato puree. Keep aside.

Step 7

Rinse spinach leaves very well in water. Drain all the water. Then chop them.

Step 8

In a pan heat oil. Fry all the "Whole Spices" mentioned in the above list in the ingredient section, till fragrant on low to medium-low heat.

Step 9

Add the onion paste. Sauté until light golden stirring often on low to medium-low heat. Take care as the oil can splutter when adding the onion paste.

Step 10

Add the tomato puree. Also add all the spice powders mentioned in the above list of "Ground Spices" in the ingredient section.

Step 11

Saute stirring often until oil leaves the sides of the masala. The color of masala will change and the masala will also look glossy,

Step 12

Now add the chopped spinach and salt as required. Stir and saute for 4 to 5 minutes on low to medium-low heat.

Step 13

Add the cooked chickpeas and mix well. Pour 1.5 to 2 cups water.

Step 14

Add crushed pomegranate seeds powder or dry mango powder.

Step 15

Also mash a few chickpeas with the back of the spoon. This helps to thicken the gravy. Simmer on medium-low to medium heat until the gravy thickens and becomes smooth.

Step 16

Lastly add crushed kasuri methi and simmer for 1 to 2 minutes.

Step 17

Serve palak chole hot with roti, naan or steamed rice or jeera rice and onion-lemon salad.

Step 18

Refrigerate any leftovers for one to two days. Keep in a covered container and refrigerate.