Fragrant Indian Palak Chole with Cumin-Infused Naan
This Indian dish combines nutritious spinach and hearty chickpeas in a flavorful sauce, complemented by homemade naan enriched with cumin seed aromas.
Preparation
Get these tasks done before you start cooking.
Preparing the Palak Chole
- 1
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.
Tip: Avoid high heat when cooking spices to prevent burning, which can turn them bitter.
- 2
Sauté Aromatics
Add onions, garlic, ginger, and green chilies. Sauté until the onions are translucent.
- 3
Add Ground Spices
Mix in the ground coriander, garam masala, and turmeric. Cook for another minute until fragrant.
Tip: Use a bit of water to deglaze the pot during the cooking process to lift and blend accumulated flavors.
Preparing the Cumin-Infused Naan
- 1
Combine Dry Ingredients
In a bowl, mix flour, salt, sugar, and cumin seeds.
- 2
Form and Knead Dough
Stir in warm water, yogurt, and olive oil until a dough forms. Knead for about 5 minutes until smooth.
- 3
Rest the Dough
Cover dough and let it rest for at least 1 hour in a warm place.
How to Make Fragrant Indian Palak Chole with Cumin-Infused Naan
Total time: 3 h 20 min · Yields 4 servings
- 1
Simmer the Chole
Add chickpeas and tomatoes to the pot, stir well, and let them cook for 10 minutes.
- 2
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.
- 3
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.
Chef's Tips
Frequently asked questions
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.
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