Palak Chana Curry, or spinach and chickpea curry, is a vibrant and flavorful vegetarian dish hailing from India. This hearty curry boasts a delightful balance of creamy spinach, tender chickpeas, and aromatic spices, creating a satisfying and wholesome meal perfect for any occasion. Whether you're a seasoned Indian food enthusiast or a curious newcomer, this recipe promises a delicious and accessible culinary journey. The vibrant green color alone is enough to entice, but the rich depth of flavor will truly leave you wanting more.
This easy-to-follow recipe breaks down the preparation of Palak Chana Curry into simple, manageable steps. Forget complicated techniques and lengthy ingredient lists – this recipe prioritizes simplicity and deliciousness. Get ready to savor the delightful combination of textures and tastes; from the subtle sweetness of the spinach to the satisfying bite of the chickpeas, every element contributes to a truly unforgettable culinary experience. Let's dive into the step-by-step process!
Tools Needed
- Pan
Ingredients
- Spinach (Palak): 2.5 cups, roughly chopped
- Cooked Black Chickpeas (Chana): 0.5 cups
- Onions: 1 cup, roughly sliced
- Garlic: 1.5 tbsp, finely chopped
- Ginger: 0.5 tbsp, finely chopped
- Curry Leaves
- Dry Red Chilies
- Cloves: 4
- Bay Leaf: 1
- Cinnamon Stick
- Boiled Masoor Dal (Red Lentils): 0.5 cups
- Boiled Potatoes: 0.5 cups
- Tomato Puree: 0.5 cups
- Mustard Seeds: 1 tsp
- Cumin Seeds (Jeera): 0.5 tsp
- Coriander Powder: 0.5 tsp
- Red Chili Powder: 1 tsp
- Turmeric Powder: 0.5 tsp
- Garam Masala: 0.5 tsp
- Oil: 2 tbsp
- Salt: to taste
- Fresh Coriander Leaves
- Lime Juice: 1/4 lime (optional)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds and let them splutter.
- Add 0.5 teaspoon of cumin seeds and let them splutter.
- Add cloves, cinnamon stick, and bay leaf. Fry curry leaves.
- Add broken dry red chilies, sauteed garlic and ginger, and saute well.




- Add sliced onions and saute until soft (about 3 minutes). Add 0.5 tsp of salt.
- Reduce heat, add turmeric powder, red chili powder, and coriander powder. Cook for 30 seconds.


Step 2. Cook Spinach and Tomatoes
- Add chopped spinach and saute until reduced and water evaporates.
- Add tomato puree (or chopped tomatoes) and cook for 5-6 minutes. Add salt to taste.


Step 3. Combine Chickpeas, Dal, and Potatoes
- Add boiled black chickpeas, mix well, and add another 0.25 tsp of salt.
- Add boiled and mashed masoor dal and potatoes. Mix well.
- Add 2 cups of water (adjust for desired consistency). Bring to a boil.



Step 4. Finish and Garnish
- Add cumin powder, garam masala, and lime juice (optional).
- Once done, add chopped fresh coriander leaves.


Read more: Misir Wat: Authentic Ethiopian Red Lentil Stew Recipe
Tips
- You can boil potatoes, lentils, and black chickpeas together.
- Use chopped fresh tomatoes instead of puree.
Nutrition
- Calories: 650
- Fat: 20g
- Carbs: 90g
- Protein: 25g
FAQs
1. Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works perfectly. Just make sure to thaw and squeeze out excess water before adding it to the curry.
2. How can I make this spicier?
Add more chili powder or a few finely chopped green chilies to increase the heat level according to your preference.
This Palak Chana Curry recipe offers a delicious and satisfying vegetarian meal that’s surprisingly easy to make. Enjoy the vibrant flavors and textures of this classic Indian dish, perfect for a weeknight dinner or a special occasion. Now go forth and create your own culinary masterpiece!