Palak Chole is a winter comfort food in North India, especially in Punjab and Haryana, where fresh spinach becomes abundant. Combining protein‑rich chickpeas with nutrient‑dense spinach provides warmth and nourishment during cold months, and it is often served with roti or rice at family gatherings.

In Punjabi households, Palak Chole may include mustard oil, asafoetida, and a hint of tamarind for tanginess. Some regions add kasuri methi (dried fenugreek leaves) or a splash of cream for extra richness, while others keep it simple with just cumin and garam masala.

It is typically served hot with warm tandoor‑cooked roti, naan, or paratha, and accompanied by a side of pickles or fresh salad. During festivals, it may be paired with sweet lassi to balance the spices.

Palak Chole is popular during winter festivals like Lohri and Makar Sankranti, as well as during family gatherings and weekend lunches when fresh spinach is in season.

The dish uniquely blends the earthy flavor of chickpeas with the bright, slightly bitter notes of spinach, enhanced by aromatic whole spices and a tangy tamarind finish, creating a balanced, hearty curry that is both nutritious and comforting.

Common errors include over‑cooking the chickpeas, which makes them mushy, and adding too much water after blending the spinach, resulting in a watery gravy. Also, forgetting to remove whole spices before serving can cause an unpleasant bite.

Tea leaves impart a deep, natural brown hue without adding extra flavor, giving the curry a restaurant‑style appearance. It’s a traditional trick used in many Indian legume dishes to enhance visual appeal.

Yes, you can cook the chickpeas and puree the spinach a day ahead. Store both components separately in airtight containers in the refrigerator for up to 3 days, then combine and reheat gently before serving.

The curry should be thick yet pourable, with a deep amber‑brown color from the tea water. Chickpeas should be tender but whole, and the spinach should be smooth without large fibrous pieces.

The eggplant is ready when it feels soft to the touch, the spice paste is cooked through (no raw flour taste), and the pieces hold their shape without being mushy. A quick taste should reveal a well‑coated, flavorful interior.

The YouTube channel Bristi Home Kitchen specializes in simple, home‑style Indian recipes that focus on seasonal ingredients, quick techniques, and budget‑friendly cooking for everyday families.

Bristi Home Kitchen emphasizes practical, no‑fuss methods using common household items, often sharing shortcuts like tea‑water colour tricks and pressure‑cooker tips, whereas many other channels focus on elaborate plating or specialty equipment.