This Chana Palak recipe is a wholesome, nourishing, and protein-rich North Indian curry that brings together the earthy flavors of chickpeas and the vibrant goodness of spinach. In this dish, tender boiled kabuli chana (white chickpeas) are slowly simmered in a luscious, mildly spiced spinach-based gravy infused with aromatic Indian spices. The creamy texture of the palak blends beautifully with the hearty bite of chickpeas, creating a flavorful and comforting curry that’s both satisfying and healthy.
Perfect for lunch or dinner, this palak chole is not only delicious but also packed with plant-based protein, iron, and fiber—making it an ideal choice for vegetarians and anyone seeking a balanced, nutritious meal. Serve it piping hot with steamed basmati rice, soft phulkas, or flaky parathas to complete the experience. Whether you’re preparing a weekday meal or a weekend treat, this spinach-chickpea curry is sure to impress with its rich taste and vibrant green color. Plus, it’s easy to make and can be prepared in advance for meal prep!
You’ll Love This Chana Palak Recipe
- Taste: This chana palak curry offers a medium level of spice that’s easily adjustable to suit your taste—mild for those who prefer a subtle heat or spicier for those who enjoy a bold kick. It’s absolutely bursting with flavors thanks to a harmonious blend of earthy spinach, sweet caramelized onions, tangy tomatoes, and a hint of warming spices. The result is a well-balanced, deeply satisfying curry that lingers on the palate.
- Texture: The texture of this curry is a standout feature. The spinach gravy is thick, smooth, and slightly creamy, enriched naturally by ground or blended cashews. This adds a rich body to the dish without making it heavy. Each bite is studded with tender, melt-in-your-mouth chickpeas that have been perfectly cooked—either pressure-cooked or simmered until soft. The combination is both hearty and nourishing
- Quick & Simple to Prepare: With a bit of planning, this dish becomes an efficient weeknight meal. Soaking dry chickpeas overnight cuts down cooking time drastically. You can cook the chickpeas in a pressure cooker or Instant Pot while simultaneously preparing the spinach gravy on the stovetop. The entire dish comes together in about 40 minutes or less, making it a practical choice for busy days.
- Perfect for Leftovers: Like many Indian curries, chana palak tastes even more delicious the next day as the spices deepen and the flavors meld further. It reheats beautifully and is great for next-day lunches or quick dinners. In fact, I always make a double batch so I have leftovers ready for another satisfying meal without the extra effort.
- Freezer-Friendly Meal Prep: This curry freezes extremely well. You can easily make a large batch and portion it into freezer-safe containers. It’s a lifesaver for hectic weekdays—just defrost, reheat, and serve with freshly cooked basmati rice (I highly recommend using the Instant Pot for fluffy, hassle-free rice) or warm it alongside store-bought or homemade naan, roti, or paratha for a wholesome, comforting meal.
Ingredient Notes
- Chickpeas (White Kabuli Chana): For the best taste and texture, I prefer using dry chickpeas that are soaked overnight and pressure-cooked at home rather than opting for canned versions. Not only is this a more budget-friendly approach, but it also allows you to cook larger batches that can be refrigerated or frozen for later use. If you’re new to cooking dry chickpeas, you might want to try my easy and foolproof [Instant Pot Chickpeas Method], which ensures perfectly tender chana every time without much hassle.
- Spinach: In the USA, I for the most part utilize infant spinach or normal spinach from Costco. – If utilizing Indian (desi) palak, dodge the stalks (dandiya) — they can make the sauce taste sharp and metallic.
- Green Chilies: The as it were source of warm in this dish. Include more for fiery or less for gentle palak chole.
- Tomato: Roma or plum tomatoes work best for Indian cooking.
- Onion: Red onion is perfect. But white or yellow onions will work as well — no require for a extraordinary basic supply trip.
- Ginger-Garlic: I utilized naturally ground ginger and garlic. You can pulverize them in a mortar-pestle, crush in a damp jostle of the flavor processor, or utilize readymade ginger-garlic paste.
- Garam Masala: Store-bought or hand crafted both work. Here’s my [garam masala recipe] if you need to make it from scratch.
- Kasoori Methi: Continuously smash it between your palms some time recently including for greatest flavor. – If your kasoori methi feels sodden, microwave it for a few seconds, cool down, and at that point crush.
- Cashew Powder: Includes a marginally velvety, grainy surface to the gravy. – For a smoother sauce, utilize cashew paste instead.
How To Make Chana Palak Recipe? (With Tips)
Prep Work (Soak & Cook Chickpeas)
1. Rinse: Flush dried chickpeas beneath cold running water 2-3 times until the water runs clear.
2. Soak: Splash them in sufficient water (at slightest 2 inches over the chickpeas) for 8 hours or overnight.
3. Cook: Deplete the splashed chickpeas. Include them to a pressure cooker with new water and a squeeze of salt. Pressure cook for 1 shriek on Tall at that point 20 minutes on Moo warm. Let the pressure discharge normally. Open the cover, deplete the water (spare it for altering sauce later).
– Moment Pot strategy: Manual (tall pressure) 15 minutes. (More subtle elements here – – Moment pot chickpeas).
Forgot to soak?
Quick Splashing Strategy for Chickpeas:
Boil washed chickpeas in bounty of water for 5 minutes. Turn off the warm, cover, and let it sit for 1 hour. They’ll be prepared — fair like overnight doused ones!
Prep Work (Blanch Spinach & Make Purees)
4. Bring 5 mugs of water to a rolling bubble. Include spinach clears out and green chilies into bubbling water. Push them down utilizing a spatula and whiten for precisely 4 minutes.
5. Immediately deplete and exchange spinach to ice-cold water, or flush beneath cold water. (This step stops the cooking and keeps the spinach shinning green.)
6. First, powder the cashew nuts in blender and set aside. Then make a smooth spinach-green chili puree, expel it to a bowl. Moreover, puree the tomato and set aside.
Making Chana Palak (Palak Chole)
1. Heat oil in a dish over medium warm. Include cumin seeds and let them sizzle.
2. Add chopped onions and sprinkle a small salt (this speeds up cooking). Sauté until onions turn light brown and soft.
3. Add ginger-garlic paste and sauté for a miniature until the crude scent disappears.
4. Add the arranged tomato puree. Let it come to a simmer.
5. Add coriander powder, garam masala, and smashed kasoori methi.
6. Mix well and cook until all the dampness vanishes from the tomato blend. (This step brings out profound flavors.)
7. Add spinach puree and remaining salt. Blend and bring to a delicate simmer. Important: Do not stew as well long or the sauce will lose its shinning green color.
8. Add cashew powder and blend to mix.
9. Add bubbled, depleted chickpeas into the spinach sauce. Include spared chickpea bubbling water as required to alter sauce consistency.
10. Mix well and stew for fair a couple of minutes. Turn off the stove. Your chana palak is prepared to serve!
How To Keep Spinach Gravy Vibrant Green?
- Blanch spinach properly: Always whiten spinach for precisely 4 minutes and instantly cool it in ice water or beneath cold running water. This locks in the shinning green color.
- Avoid overcooking after including spinach: Once the spinach puree is included, fair bring it to a tender simmer. Do not stew for long, as amplified cooking time will gloomy the green color of the gravy.
Storage Instructions
- In the fridge: Store chana palak in an sealed shut holder for up to 2 days.
- In the cooler: Palak chole solidifies well for up to 2-3 months. I by and by like to solidify fair the spinach sauce parcel utilizing silicone cupcake molds. This way, I can effectively utilize the solidified spinach base to make numerous other curries afterward — like:
- Add bubbled potatoes for Aloo Palak
- Add paneer 3d shapes for Palak Paneer
- Toss in sautéed mushrooms or blended veggies for a healthy veggie palak curry
- To thaw:
Let it defrost on the counter or in the fridge overnight.
Reheat in the microwave or on the stovetop until hot.
Serving Ideas
- For a truly hearty and satisfying meal, serve this flavorful chana palak hot with freshly made paratha or buttery naan. The soft, pillowy bread beautifully complements the rich, spiced spinach and chickpea curry, making every bite comforting and indulgent.
- Alternatively, pair it with jeera rice—fragrant basmati rice tempered with cumin—or keep it simple with plain steamed basmati rice. The neutral, aromatic rice soaks up the delicious spinach gravy and balances the dish perfectly.
- To elevate your dining experience and give it a true restaurant-style vibe, add a refreshing Indian onion salad (sliced onions with lemon juice, salt, and a sprinkle of chaat masala) on the side. Finish the meal with a chilled glass of salted lassi or masala chaas (spiced buttermilk) to cool the palate and aid digestion. This wholesome combo not only satisfies the taste buds but also nourishes the body with protein, fiber, and probiotics.
