A hearty, wholesome, and nutrient-rich Indian curry that brings together the earthy flavor of chickpeas and the vibrant goodness of spinach. This comforting dish pairs beautifully with roti, rice, or even millets—making it a perfect everyday meal.

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Prep Time	Cook Time	Total Time	Servings
10 minutes	25 minutes	35 minutes	4 servings

• Cuisine: Indian
• Course: Main Course / Lunch / Dinner
• Diet: Vegetarian, High-Protein
• Difficulty Level: Easy

Ingredients

For Boiling / Preparing

• 400 gm boiled black chana or chickpeas (drained, rinsed and soak over night)
• 2 kilo gram fresh spinach leaves (roughly chopped)
• onions (finely chopped)
• 2 tablespoon ginger-garlic paste
• 2 tablespoons oil or ghee
• green chilies (slit)
• ½ teaspoon cumin seeds
• bay leaf (optional)
• Cinnamon stick
• Green cardamom

Spices

• teaspoon turmeric
• teaspoon coriander powder
• teaspoon cumin powder
• teaspoon red chili powder
• black salt
• Salt to taste
• asafoetida
• 1 tablespoon fresh lemon juice (optional, for balance)

👩‍🍳 How to Make Palak Chana

Step 1:Chickpeas

put soaked chana in pressure cooker add half spoon white salt, 1 inch cinnamon stick and 2 bay leave, water. Cook on low flame till four whistle comes. Open the lid and check the chana are soft, to check this press with finger. Chana should be soft.

Blanch the Spinach

1. Heat water in a pot and bring it to a boil.
2. Add 2 tsp sugar and 2 tsp salt. NOTE:- This will help in maintaining the green color of spinach, it will not turn black.
3. Add the spinach leaves and blanch for 3–4 minutes. Put the lid.
4. Transfer immediately to cold water to retain the bright green color.
5. Put it into a mixer jar , now add 200 gm of curd into it. Blend into a smooth puree and keep aside.

Step 2: Cook the Masala

1. Heat mustard oil or ghee in a pan on low flame.
2. Add 1 pinch cumin seeds and let them splutter.
3. Add2-3 bay leaf, half inch cinnamon stick,4-5 long,8-10 black peeper, 2 dry red chilli and 4 green chilies.
4. Add 5 medium chopped onions and saute until golden.
5. Mix in 2 tsp ginger-garlic paste and cook until raw smell disappears.
6. Add little water approx 2 tablespoon from cooked chana.
7. cook until the oil begins to separate.

Step 3: Add Spices & Chickpeas

1. Add half tsp turmeric,2 tsp chili powder, 3 tsp coriander powder, powdered elachi . mix well add white salt and black salt. Add asafoetida dissolve in water
2. Stir well and cook the masala for 2 minutes. take out cut for garnish at last.
3. Add the boiled chickpeas and mix to coat them in the spices.
4. Pour in 1 cup water and let it simmer for 5–7 minutes.

Step 4: Add Palak & Simmer

1. Add the spinach puree to the pan.
2. Stir, and let the curry simmer for 20–25 minutes on low flame, till the curry release oil. Stir continously .
3. Adjust the consistency with more water if needed.
4. Decorate with chopped coriander leaves.
5. Finish with lemon juice for a fresh flavor.

🍽 Serving Suggestions

• Serve hot with roti, paratha, naan, or steamed rice.
• Tastes great with jeera rice, puris or millet rotis.

🌿 Health Benefits

• High in iron, calcium, and plant-based protein.
• A great meal for energy, digestion, and immunity.
• Mild on the stomach but extremely nourishing.

✨ Conclusion

Palak Chana is one of those dishes that brings comfort and nourishment in every bite. It’s simple to prepare, beautifully green, and packed with flavors that make it a family favorite.

FAQ

1. Can I use canned chickpeas for this recipe?

Yes! Canned chickpeas work perfectly. Just rinse them well to remove the brine before adding them to the curry.

2. Do I have to blend the spinach?

Not necessarily. Blending gives a smooth, creamy gravy.
If you prefer a chunky texture, simply chop the spinach finely and add it directly.

3. Can I make Palak Chana without onion and garlic?

Absolutely. Skip onion and garlic and increase tomatoes slightly. Add a pinch of hing (asafoetida) for flavor. It becomes a great satvik version.

4. What can I serve with Palak Chana?

It pairs beautifully with roti, paratha, jeera rice, brown rice, millet rotis, or even quinoa.

5. Can I use frozen spinach?

Yes, frozen spinach works really well. Thaw it, squeeze out excess water, and blend or chop as needed.

6. How long can Palak Chana be stored?

You can refrigerate it for 2 days.
For longer storage, freeze it for up to 1 month, but add fresh lemon juice only after reheating.

7. Why did my Palak Chana turn dark instead of green?

Spinach may darken if:

• Cooked on very high heat
• Overcooked for too long
• Not cooled after blanching

Always blanch and cool spinach to maintain the fresh green color.

8. How can I make the curry creamier?

You can add:

• 2 tablespoons fresh cream
• 2 tablespoons cashew paste
• A splash of milk
  Add these at the end on low flame.

9. Is Palak Chana healthy?

Yes! It’s rich in iron, protein, fiber, calcium, and low in calories—making it a perfect meal for weight management and overall health.

10. Can I use black chana instead of white chickpeas?

Yes, black chana tastes great too. Just boil it until soft—cooking time will be slightly longer.

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