Palak Chana is an Indian dish that combines chickpeas and spinach’s wholesome flavours. This hearty recipe blends chickpeas (Kabuli chana) with spinach and methi (fenugreek leaves), creating a vibrant green curry rich in nutrients. The aromatic spices, including cumin, coriander, and garam masala, add depth and warmth to the dish, while tamarind pulp brings a tangy twist. Palak Chana pairs beautifully with rice or flatbreads like naan or roti, perfect for a nutritious meal. This dish satisfies the palate and provides a healthy dose of greens and plant-based protein.
About the Recipe
Palak Chana is a perfect dish for anyone looking to enjoy a nutritious and flavorful meal. The combination of chickpeas and spinach is a powerhouse of protein and vitamins, making this dish not only tasty but also incredibly healthy. Using spices like cumin, coriander, and garam masala gives the curry a rich and aromatic flavour, while the tamarind pulp adds a tangy note that balances the dish beautifully. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, offering a delicious way to incorporate more greens into your diet.
Why You Will Love This Recipe
You will love Palak Chana for its delicious taste and simplicity. Tender chickpeas and spinach, infused with aromatic spices, create a comforting and satisfying dish. The tangy tamarind pulp adds a unique twist, making this curry stand out. Plus, it’s a great way to enjoy a healthy meal rich in protein and vitamins. Whether cooking for your family or hosting friends, Palak Chana will impress and become a favourite in your kitchen.
Palak Chana
Cooking Tips
To get the best results with Palak Chana:
- Soak the chickpeas overnight for a soft and creamy texture. When cooking the spinach and methi, add a pinch of salt to help retain their vibrant colour.
- Use fresh tamarind pulp for a more authentic flavour, and fry the spinach puree until the oil surfaces to enhance the taste.
- Adjust the spice levels to suit your palate, and serve with a side of yoghurt or raita for a cooling contrast.
Cultural Context
Palak Chana originates from North India, where spinach and chickpea curries are staple dishes. This recipe reflects the region’s love for combining greens with legumes, creating nutritious and flavorful meals. Palak Chana is often enjoyed during regular meals and is popular during festivals and family gatherings.
Serving and Storing Suggestions
Palak Chana serves four people and takes about 45 minutes of active cooking time, totalling 1 hour. Serve it hot with rice, naan, or roti. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water, if necessary, to maintain the dish’s creamy consistency.
Other Similar Recipes
- Chana Masala: A spicy and tangy chickpea curry.
- Saag Paneer: Spinach curry with Indian cheese.
- Aloo Palak: Potatoes cooked with spinach.
Nutrient Benefits
Spinach is rich in iron, vitamins A and C, and antioxidants, while chickpeas provide an excellent source of protein and fibre. This combination makes Palak Chana a nutritious dish that supports overall health, including heart health, digestion, and immune function.
Palak Chana
Ingredients
- 1 Cup Kabuli Chana (Chickpeas)
- 4 Cups Spinach (Chopped)
- 1 Cup Methi (Fenugreek Leaves, Chopped)
- 1 Large Onion
- 1- Inch Piece Ginger
- 6 Cloves Garlic
- 4-5 Green Chilies
- 3-4 tbsp Oil or Ghee
For Dry Masalas:
- 1 tsp Chili Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Seed Powder
- 1 tsp Garam Masala
- Salt to Taste
- 1/2 Cup Thick Tamarind Pulp
Instructions
- Soak the chickpeas overnight with 1/2 tsp baking soda.
- The next day, rinse thoroughly, and pressure cook with water until soft.
- Drain, add salt, and cook until the water is absorbed.
- Cook spinach and methi with a pinch of salt until wilted. Let cool.
- Blend the puree with spinach, methi, onion, ginger, garlic, and green chillies.
- Heat oil in a pan, add the spinach puree, and fry for 2-3 minutes.
- Add all the dry masalas and fry until the oil surfaces.
- Add the cooked chickpeas, tamarind pulp, and water if needed. Simmer until the gravy is well blended.
- Serve hot, garnished with sliced raw onion or smooth, beaten curds.
Frequently Asked Questions:
How do I make Palak Chana less spicy?
To make Palak Chana less spicy, reduce the number of green chillies and the amount of chilli powder. You can also add a bit of yoghurt or cream to the dish to mellow the heat.
Can I use canned chickpeas for Palak Chana?
Yes, you can use canned chickpeas to save time. Rinse and drain them before adding them to the curry. Since they are already cooked, add them at the end of the cooking process.
What can I substitute for methi in Palak Chana?
If you can’t find methi (fenugreek leaves), you can substitute with kale or additional spinach. Although the flavour will be slightly different, it will still be delicious and nutritious.
How do I store and reheat Palak Chana?
Store Palak Chana in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a splash of water, if necessary, until it’s warmed through.
Can I freeze Palak Chana?
Yes, Palak Chana can be frozen. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
1 comment
Thank you praveen…foran exiting receipe…………………..