Palak Chana Curry Recipe: Easy Vegan Spinach & Chickpea Curry

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.
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.
Sauté Aromatics and Spices
  • 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.
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.
Sauté Aromatics and Spices

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.
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.
Cook Spinach and Tomatoes

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.
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.
Combine Chickpeas, Dal, and Potatoes

Step 4. Finish and Garnish

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

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!