Chickpea Spinach Curry

Chickpea Spinach Curry

Chickpea Spinach Curry is a classic Indian Dish full of flavours and aromatic Indian spices. In India, it’s called Chana Palak. It’s delicious and packed with protein and nutrients. And it gets ready only in 35 minutes.

AuthorPalak SakiCategory, DifficultyIntermediate

Chickpea Spinach Curry

Yields3 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients:-

 800 g Spinach
 ½ cup Chickpeas (boiled and rinse)
 ½ cup Tomato Puree
 1 Finely Chopped Onions (Medium Size)
 ½ tsp Garlic Paste
 ½ tsp Ginger Paste
 2 tsp Oil
 1 Bay Leaf
 ½ Cinnamon Stick
 Pinch of Asafoetida (optional)
 ½ tsp Cumin Seeds
 ½ tsp Red Chili Powder
 ½ tsp Coriander Powder
 1 tsp Garam Masala
 ½ tsp Chana Masala
  tsp Kasuri Methi (dry fenugreek leaves)
  cup Coconut Milk
 ½ tsp Salt

Directions:-

1

Blanch the spinach leaves by putting them in boiling water for 2-3 minutes.

2

Rinse and put them in Iced cold water so that the leaves retain their green colour.

3

In a blender add chopped tomatoes, green chilli, ginger (if you don’t have ginger paste). Blend until it becomes smooth puree and pour in a bowl.

4

In the same blender add spinach, blend until smooth and Set aside. Add little water if required.

5

In a pan, heat oil on medium heat. Once the oil is hot, add bay leaf, cinnamon stick, finely chopped onions, minced garlic fry the onions until translucent.

6

Add tomato puree and cook for 5-10 mins. Then add all the spices (red chilli powder, coriander powder, chana masala and Kasuri methi saute all the spices in the puree.

7

Now add chickpeas and spinach puree and stir well. Add water according to how thick or thin you want. I added around 1/2 cup water.

8

Cook the curry for 5 minutes on medium flame. Add garam masala mix and cook for another 1 minute.

9

Switch off the flame, garnish with some fresh cream and kasuri methi (dry fenugreek leaves). Enjoy!

Recipe Note:-

  1. Adjust the spices to your personal liking. You can use as per your taste, make sure to check before adding too much.
  2. Add water while blending the spinach (if required) and blend to a fine paste.
  3. I used completely fresh ingredients for curry, use readymade tomato puree & canned chickpea instead of fresh tomato puree & homemade boiled chickpea.
  4. Instead of Chickpeas, you can add fried cubes of tofu or Paneer, only skip chana masala.
  5. Adjust coconut milk in the recipe according to your preference.
  6. Add milk/fresh cream/coconut milk/cashew sauce as per your preference.
  7. It’s easy to get the seasonings from your local Indian supermarket or spice store.
  8. Serve this curry with brown rice for a healthier version or with white rice, pita bread, Indian bread or naan.

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Chickpea Spinach Curry
Chickpea Spinach Curry

 

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Ingredients

 800 g Spinach
 ½ cup Chickpeas (boiled and rinse)
 ½ cup Tomato Puree
 1 Finely Chopped Onions (Medium Size)
 ½ tsp Garlic Paste
 ½ tsp Ginger Paste
 2 tsp Oil
 1 Bay Leaf
 ½ Cinnamon Stick
 Pinch of Asafoetida (optional)
 ½ tsp Cumin Seeds
 ½ tsp Red Chili Powder
 ½ tsp Coriander Powder
 1 tsp Garam Masala
 ½ tsp Chana Masala
  tsp Kasuri Methi (dry fenugreek leaves)
  cup Coconut Milk
 ½ tsp Salt

Directions

1

Blanch the spinach leaves by putting them in boiling water for 2-3 minutes.

2

Rinse and put them in Iced cold water so that the leaves retain their green colour.

3

In a blender add chopped tomatoes, green chilli, ginger (if you don’t have ginger paste). Blend until it becomes smooth puree and pour in a bowl.

4

In the same blender add spinach, blend until smooth and Set aside. Add little water if required.

5

In a pan, heat oil on medium heat. Once the oil is hot, add bay leaf, cinnamon stick, finely chopped onions, minced garlic fry the onions until translucent.

6

Add tomato puree and cook for 5-10 mins. Then add all the spices (red chilli powder, coriander powder, chana masala and Kasuri methi saute all the spices in the puree.

7

Now add chickpeas and spinach puree and stir well. Add water according to how thick or thin you want. I added around 1/2 cup water.

8

Cook the curry for 5 minutes on medium flame. Add garam masala mix and cook for another 1 minute.

9

Switch off the flame, garnish with some fresh cream and kasuri methi (dry fenugreek leaves). Enjoy!

Chickpea Spinach Curry

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