Chana Palak (Palak Chole)

ByKanan Patel Updated on
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This chana palak recipe is a protein-packed, healthy, and delicious curry made with boiled chickpeas simmered in flavorful spinach gravy. This palak chole makes a hearty, comforting meal when served with hot steamed basmati rice or paratha. 

Made this a few days back and it turned out Amazing… ever since I have been following your blog. Good job! ⭐⭐⭐⭐⭐
– Radhika

Chana palak bowl with paratha and cucumber, tomato in the back.

You’ll Love This Chana Palak Recipe

  • Taste: Medium spicy (adjustable) and super flavorful with minimal spice powders.
  • Texture: Slightly creamy (thanks to cashews), thick spinach gravy with soft, perfectly cooked chickpeas.
  • Quick & Easy: If you pre-plan and soak dry chickpeas ahead of time, this chana palak recipe comes together in about 40 minutes. (You’ll be pressure cooking chickpeas and making gravy simultaneously.)
  • Leftovers: Tastes even better the next day! I usually make a double batch for an easy next-day lunch.
  • Freezer-friendly: Make a large batch and freeze in portions for busy days. Just cook some fresh rice (try my Instant Pot basmati rice method) or heat up a ready-made naan or paratha.

Ingredient Notes

  • Chickpeas (White Kabuli Chana): I prefer soaking and boiling dry chickpeas at home instead of using canned. It’s more cost-effective, and you can prep in bulk. Try my [Instant Pot chickpeas method].
  • Spinach: In the USA, I mostly use baby spinach or regular spinach from Costco.
    – If using Indian (desi) palak, avoid the stalks (dandiya) — they can make the gravy taste bitter and metallic.
  • Green Chilies: The only source of heat in this dish. Add more for spicy or less for mild palak chole.
  • Tomato: Roma or plum tomatoes work best for Indian cooking.
  • Onion: Red onion is ideal. But white or yellow onions will work too — no need for a special grocery trip.
  • Ginger-Garlic: I used freshly grated ginger and garlic. You can crush them in a mortar-pestle, grind in a wet jar of the spice grinder, or use readymade ginger-garlic paste.
  • Garam Masala: Store-bought or homemade both work. Here’s my [garam masala recipe] if you want to make it from scratch.
  • Kasoori Methi: Always crush it between your palms before adding for maximum flavor.
    – If your kasoori methi feels moist, microwave it for a few seconds, cool down, and then crush.
  • Cashew Powder: Adds a slightly creamy, grainy texture to the gravy.
    – For a smoother gravy, use cashew paste instead.

How To Make Chana Palak Recipe? (With Tips) 

Prep Work (Soak & Cook Chickpeas)

  1. Rinse: Rinse dried chickpeas under cold running water 2-3 times until the water runs clear.
  2. Soak: Soak them in enough water (at least 2 inches above the chickpeas) for 8 hours or overnight.
  3. Cook: Drain the soaked chickpeas. Add them to a pressure cooker with fresh water and a pinch of salt. Pressure cook for 1 whistle on HIGH then 20 minutes on LOW heat. Let the pressure release naturally. Open the lid, drain the water (save it for adjusting gravy later).
    – Instant Pot method: Manual (high pressure) 15 minutes. (More details here – – Instant pot chickpeas).

Forgot to soak?

Quick Soaking Method for Chickpeas:
Boil washed chickpeas in plenty of water for 5 minutes. Turn off the heat, cover, and let it sit for 1 hour. They’ll be ready — just like overnight soaked ones!

Collage of 3 images showing soaked chickpeas and boiled chickpeas.

Prep Work (Blanch Spinach & Make Purees)

  1. Bring 5 cups of water to a rolling boil. Add spinach leaves and green chilies into boiling water.
    Push them down using a spatula and blanch for exactly 4 minutes.
  2. Immediately drain and transfer spinach to ice-cold water, or rinse under cold water. (This step stops the cooking and keeps the spinach bright green.)
  3. First, powder the cashew nuts in blender and set aside.
    Then make a smooth spinach-green chili puree, remove it to a bowl. Also, puree the tomato and set aside.
Collage of 3 images showing blanching spinach, pureed spinach, tomato puree and cashew powder in bowls.

Making Chana Palak (Palak Chole)

  1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
  2. Add chopped onions and sprinkle a little salt (this speeds up cooking). Sauté until onions turn light brown and soft.
  3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  4. Add the prepared tomato puree. Let it come to a simmer.
  5. Add coriander powder, garam masala, and crushed kasoori methi.
  6. Mix well and cook until all the moisture evaporates from the tomato mixture. (This step brings out deep flavors.)
Collage of 6 images showing tempering cumin seeds, cooking onion, tomato and spices.
  1. Add spinach puree and remaining salt. Mix and bring to a gentle simmer.
    Important: Do not simmer too long or the gravy will lose its bright green color.
  2. Add cashew powder and stir to mix.
  3. Add boiled, drained chickpeas into the spinach gravy. Add saved chickpea boiling water as needed to adjust gravy consistency.
  4. Mix well and simmer for just a couple of minutes. Turn off the stove. Your chana palak is ready to serve!
Collage of 4 images showing cooking spinach gravy, adding cashew powder, chickpeas and mixed.

How To Keep Spinach Gravy Vibrant Green?

  • Blanch spinach properly:
    Always blanch spinach for exactly 4 minutes and immediately cool it in ice water or under cold running water. This locks in the bright green color.
  • Avoid overcooking after adding spinach:
    Once the spinach puree is added, just bring it to a gentle simmer.
    Do not simmer for long, as extended cooking time will dull the green color of the gravy.

Storage Instructions

  • In the refrigerator: Store chana palak in an airtight container for up to 2 days.
  • In the freezer: Palak chole freezes well for up to 2-3 months.
    I personally like to freeze just the spinach gravy portion using silicone cupcake molds.
    This way, I can easily use the frozen spinach base to make many other curries later — like:
  • Add boiled potatoes for Aloo Palak
  • Add paneer cubes for Palak Paneer
  • Toss in sautéed mushrooms or mixed veggies for a hearty veggie palak curry
  • To thaw:
    Let it thaw on the counter or in the refrigerator overnight.
    Reheat in the microwave or on the stovetop until hot.

Serving Ideas

Chana palak served in a bowl.

Check Out Other Chickpea Recipes

Did you try this chana palak recipe (palak chole)? I’d love to hear about it! Leave a review in the comment section below.

Chana Palak Recipe (Palak Chole)

4.86 from 7 votes
Chana palak bowl with paratha and cucumber, tomato in the back.
This chana palak recipe is a protein-packed, healthy, and delicious curry made with boiled chickpeas simmered in flavorful spinach gravy. This palak chole makes a hearty, comforting meal when served with hot steamed basmati rice or paratha.
Kanan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 3

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • ¾ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
  • 1 ½ cups Water
  • 5-6 cups Spinach (Palak), washed, palak
  • 4 Green chilies
  • 5 cups Water, For blanching spinach and tomato
  • 1 medium Tomato

For Gravy:

  • ¼ cup Cashew nuts, powdered
  • 1 tablespoon Oil
  • ½ teaspoon Cumin seeds
  • ½ of medium or ½ cup Red onion, chopped finely
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • 1 teaspoon Kasoori methi (dried fenugreek leaves)
  • Salt, to taste
  • ½ cup Water

Instructions

Soak & Cook Chickpeas

  • Rinse dried chickpeas under cold running water 2-3 times until the water runs clear.
  • Soak them in enough water (at least 2 inches above the chickpeas) for 8 hours or overnight.
  • Drain the soaked chickpeas. Add them to a pressure cooker with fresh water and a pinch of salt.
  • Pressure cook for 1 whistle on HIGH then 20 minutes on LOW heat. Let the pressure release naturally. Open the lid, drain the water (save it for adjusting gravy later).
    Instant pot: Manual 15 minutes
  • While it is pressure cooking, start blanching spinach, rest of the prep, and start making gravy.

Blanch Spinach & Make Purees:

  • Bring 5 cups of water to a rolling boil. Add spinach leaves and green chilies into boiling water. Push them down using a spatula and blanch for exactly 4 minutes.
  • Immediately drain and transfer spinach to ice-cold water, or rinse under cold water.(This stops the cooking and locks in the bright green color.)
  • First, powder the cashew nuts and set aside.
  • Then make a smooth spinach-green chili puree. Also, puree the tomato and set aside.

Making Chana Palak Recipe (Palak Chole):

  • Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
  • Add chopped onions and sprinkle a little salt (this speeds up cooking). Sauté until onions turn light brown and soft.
  • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  • Add the prepared tomato puree. Let it come to a simmer.
  • Add coriander powder, garam masala, and crushed kasoori methi. Mix well and cook until all the moisture evaporates from the tomato mixture. (This brings out deep flavors.)
  • Add spinach puree and remaining salt.
  • Mix and bring to a gentle simmer.
    Important: Do not simmer too long after adding spinach puree.
  • Add cashew powder and stir to mix.
  • Add boiled, drained chickpeas into the spinach gravy. Add saved chickpea boiling water as needed to adjust gravy consistency.
  • Mix well and simmer for just a couple of minutes.
  • Turn off the stove. Your chana palak is ready to serve!

Notes

Quick Soaking Method for Chickpeas: Boil washed chickpeas in plenty of water for 5 minutes. Turn off the heat, cover, and let it sit for 1 hour. They’ll be ready — just like overnight soaked ones!
Tips To Keep spinach gravy vibrant green:
  • Blanch spinach properly: Always blanch spinach for exactly 4 minutes and immediately cool it in ice water or under cold running water. This locks in the bright green color.
  • Avoid overcooking after adding spinach: Once the spinach puree is added, just bring it to a gentle simmer.
    – Do not simmer for long, as extended cooking time will dull the green color of the gravy.

Nutrition

Calories: 330kcal (17%) | Carbohydrates: 42.3g (14%) | Protein: 14.2g (28%) | Fat: 13.4g (21%) | Saturated Fat: 2g (10%) | Cholesterol: 0mg | Sodium: 459mg (19%) | Potassium: 1056mg (30%) | Fiber: 12.1g (48%) | Sugar: 9.2g (10%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

4.86 from 7 votes (3 ratings without comment)

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19 Comments

  2. Hi, I cooked spinach for about 4-5 minutes, the cookie remained good but the gravy had a lot of raw spinach taste and smell… Didn’t come out well😢 I should have thoroughly cooked spinach?

    Reply

    2. The spinach should get cooked well Because we are blanching and then the gravy is simmered for around 5 minutes as well. I guess this is enough time.
      Did you simmer/boil the gravy for sometime?

      Reply