How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, both components can be made a day in advance and reheated, though freshly cooked naan is best.

Can I substitute fresh spinach with frozen?

Yes, but make sure to thaw and drain excess water from frozen spinach before using.

How can I make it dairy-free?

Use a plant-based yogurt for the naan and ensure the butter used is non-dairy.

What can I use in place of canned chickpeas?

You can use dried chickpeas; just soak overnight and cook until tender before using.

Fragrant Indian Palak Chole with Cumin-Infused Naan

Name: Fragrant Indian Palak Chole with Cumin-Infused Naan
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive Oil; Onion; Garlic; Ginger; Green Chilies; Cumin Seeds; Ground Coriander; Garam Masala; Turmeric Powder; Chickpeas; Fresh Spinach; Tomatoes; Coconut Milk; Salt and Pepper; All-Purpose Flour; Salt; Sugar; Cumin Seeds; Warm Water; Plain Yogurt; Olive Oil; Extra Flour; Butter or Ghee; Fresh Cilantro; Lemon Wedges

A comforting North Indian dish of spiced chickpea and spinach stew served alongside warm, aromatic naan bread.

This Indian dish combines nutritious spinach and hearty chickpeas in a flavorful sauce, complemented by homemade naan enriched with cumin seed aromas.

2 h 30 min
4
Intermediate

Ingredients

Palak Chole

Olive Oil

2 tbsp

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ginger

1-inch, grated

Green Chilies

2 small, finely chopped

Cumin Seeds

2 tsp

Ground Coriander

2 tsp

Garam Masala

1 tsp

Turmeric Powder

1 tsp

Chickpeas

2 cans (15 oz each), drained and rinsed

Fresh Spinach

4 cups, roughly chopped

Tomatoes

2 medium, diced

Coconut Milk

1/2 cup

Salt and Pepper

To taste

Cumin-Infused Naan

All-Purpose Flour

2 cups

Salt

1 tsp

Sugar

1/2 tsp

Cumin Seeds

1 tsp

Warm Water

1/2 cup

Plain Yogurt

1/4 cup

Olive Oil

2 tbsp

Extra Flour

For rolling

Butter or Ghee

For brushing

Garnishing

Fresh Cilantro

Chopped

Lemon Wedges

Preparation

Preparing the Palak Chole

Heat Oil and Cumin Seeds

In a large pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Avoid high heat when cooking spices to prevent burning, which can turn them bitter.

Sauté Aromatics

Add onions, garlic, ginger, and green chilies. Sauté until the onions are translucent.

Add Ground Spices

Mix in the ground coriander, garam masala, and turmeric. Cook for another minute until fragrant.

Use a bit of water to deglaze the pot during the cooking process to lift and blend accumulated flavors.

Preparing the Cumin-Infused Naan

Combine Dry Ingredients

In a bowl, mix flour, salt, sugar, and cumin seeds.

Form and Knead Dough

Stir in warm water, yogurt, and olive oil until a dough forms. Knead for about 5 minutes until smooth.

Rest the Dough

Cover dough and let it rest for at least 1 hour in a warm place.

Cooking Process

Simmer the Chole

Add chickpeas and tomatoes to the pot, stir well, and let them cook for 10 minutes.

Wilt the Spinach

Add spinach gradually and stir until wilted and incorporated. Then stir in the coconut milk and simmer for an additional 15 minutes. Adjust seasoning.

Cook the Naan

Preheat a skillet. Roll dough into ovals, cook one at a time until bubbles form, flipping halfway. Brush with butter or ghee.

Plating & Serving