Palak Chole is a Spinach and Chickpea curry. The spinach is pureed and added to the chickpeas and other ingredients and makes for a very delicious side dish.
In a saucepan over medium heat, add the onions and oil. Cook until the onions are transparent and begin to soften, about 3 minutes. Do not brown the onions.
In a blender, prepare the ginger and garlic into a paste.
Next add the tomatoes and all the spices and cook until the spices become fragrant.
Now add the chickpeas and season with salt and ground pepper, to taste. Saute for 4-5 minutes. Add 1-1/2 to 2 cups water to simmer.
Into a blender, add the chopped spinach and about 1/2 cup of the chickpeas from the sauce pan - being careful as they are hot.
Puree this to your desired consistency and then add it into the pot to simmer. The gravy will thicken and become smooth.
Serve with rotis, naan or steamed rice.
Notes
If you plan to serve this as a side, use less water than is suggested for the curry version which results in a much thicker dish.