Chana Palak Recipe | Chole Palak |Spinach chickpeas curry
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5 from 3 votes

Chana palak recipe (Chole palak recipe)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian, Punjabi
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 servings
Calories 330kcal
Author Kanan

Ingredients

Pressure cooking the beans:

  • ¾ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
  • 1 ½ cups Water

For spinach paste and tomato puree:

  • 5-6 cups Spinach (palak) washed, palak
  • 5 cups Water
  • 3-4 Green chilies
  • 1 medium Tomato

For chana palak recipe:

  • ¼ cup Cashew nuts powdered
  • 1 tablespoon Oil
  • ½ teaspoon Cumin seeds
  • ½ of medium or ½ cup 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

Cooking chickpeas:

  • Wash chickpeas under running cold water till water runs clear.
  • Soak them for 8-10 hours or overnight.
  • Drain and take into pressure cooker. Add 1 1/2 cups of water. Cover with lid and put the weight on.
  • Cook for 1 whistle on high + 20 minutes on medium-low heat. Or cook it till they are soft.
  • Let the pressure go down by itself. then open the lid.

Preparation:

  • Bring about 5-6 cups of water to a rolling boil.
  • Add salt to it, then add spinach, cook for 3 minutes.
  • Drain all the water and run cold water to it so it stops cooking. Keep in the colander.
  • Now let the water comes to a boil again. Make a cross at the bottom of the tomato.
  • Blanch it into water for 4-5 minutes or till the skin will start to comes off.
  • Immediately drop into cold water to stop cooking. Peel the skin off.
  • Now first make cashew powder into grinder.
  • After that, puree the tomato.
  • And then puree spinach with green chilies. Keep them aside.

Making chole palak recipe:

  • Now heat the oil in a pan on medium heat.
  • Once hot add cumin seeds. Let them sizzle a bit.
  • Then add chopped onion. Add some salt and let it cook till it becomes light brown.
  • Add ginger paste, garlic paste. Cook for a minute.
  • Add pureed tomato. Cook till moisture evaporates.
  • Add coriander powder, garam masala and kasoori methi. Mix and cook for a minute.
  • Now Add pureed spinach and mix well.
  • Once curry comes a boil, sprinkle cashew nut powder. Mix it properly.
  • Add cooked chana and mix.
  • Add water if needed to adjust the gravy consistency. I have added 1/2 cup of water. Let it simmer for 5 minutes.
  • Then turn off the stove.

Nutrition

Calories: 330kcal | Carbohydrates: 42.3g | Protein: 14.2g | Fat: 13.4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 459mg | Potassium: 1056mg | Fiber: 12.1g | Sugar: 9.2g
*Nutrition information is a rough estimate for 1 serving
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