Chana Palak Recipe (Palak Chole)
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.
Servings 3
Calories 330kcal
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 | Carbohydrates: 42.3g | Protein: 14.2g | Fat: 13.4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 459mg | Potassium: 1056mg | Fiber: 12.1g | Sugar: 9.2g
