Chana Palak Recipe | Palak Chole

Name: Chana Palak Recipe | Palak Chole
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 4
Ingredients: 1 cup/200 grams dried white chickpeas; 3 cup water; ¼ tsp salt (or add as required); 3–4 small to medium-sized garlic cloves (- chopped); 1 inch ginger (- chopped, optional); 3–4 tbsp oil (- any neutral oil); 1 large tomato (- pureed or ⅓ to ½ cup tomato puree ); 4½–5 cup spinach (- chopped (palak)); 1½–2 cup water (- for the gravy); ½–¾ tsp dry mango powder ((amchur powder)); 1 tsp dry fenugreek leaves ((kasuri methi) - crushed, optional); salt (as required); 1 inch cinnamon; 2 green cardamom; 1 black cardamom; 1 tej patta ((Indian bay leaf)); ½ tsp cumin powder ((ground cumin)); 1 tsp coriander powder ((ground coriander)); ½ tsp red chili powder (or cayenne pepper or paprika); ¼ tsp turmeric powder ((ground turmeric)); ¾ tsp garam masala (or chana masala powder or Punjabi garam masala); 1 large or ¾ to 1 cup onion (- roughly chopped); ½ to 1 teaspoon or 1 to 2 green chilies (- chopped); 3 cloves

By Dassana Amit · VegrecipesofindiaPublic

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Chana Palak or Palak Chole is a North Indian curry made with spinach (palak), white chickpeas (chana), onions, tomatoes, ginger, garlic and spices. This hearty curry has a flavorful spinach-based gravy and pairs well with steamed rice, roti, paratha or naan. You can use chopped spinach for a rustic texture or blanch and puree it for a smoother gravy. It makes a wholesome and satisfying meal for lunch or dinner.

Prep: 480 min
Cook: 45 min
Total: 525 min
Servings: 4

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This recipe was taken from Chana Palak Recipe | Palak Chole · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1cup/200 grams dried white chickpeas
3 cupwater
0.25 tspsalt (or add as required)
3–4small to medium-sized garlic cloves (- chopped)
1inch ginger (- chopped, optional)
3–4 tbspoil (- any neutral oil)
1large tomato (- pureed or ⅓ to ½ cup tomato puree )
4.5–5 cupspinach (- chopped (palak))
1.5–2 cupwater (- for the gravy)
0.5–0.75 tspdry mango powder ((amchur powder))
1 tspdry fenugreek leaves ((kasuri methi) - crushed, optional)
—salt (as required)
1inch cinnamon
2green cardamom
1black cardamom
1tej patta ((Indian bay leaf))
0.5 tspcumin powder ((ground cumin))
1 tspcoriander powder ((ground coriander))
0.5 tspred chili powder (or cayenne pepper or paprika)
0.25 tspturmeric powder ((ground turmeric))
0.75 tspgaram masala (or chana masala powder or Punjabi garam masala)
—1 large or ¾ to 1 cup onion (- roughly chopped)
—½ to 1 teaspoon or 1 to 2 green chilies (- chopped)
—3 cloves

Steps

1
Rinse the chickpeas in fresh water for a few times. Then soak them in enough water in a bowl overnight or for 7 to 8 hours. Cover the bowl with a lid.
2
Drain all the water and rinse the chickpeas again in fresh water a few times. Then again drain the water.
3
Add chickpeas with 3 to 4 cups of water in a 3-litre stovetop pressure cooker. Sprinkle ¼ teaspoon salt or as required.
4
Pressure cook the chickpeas on medium heat for 12 to 15 minutes or till they are cooked completely. You can also cook the chickpeas in a pot or pan on the stovetop or in the instant pot adding water as required.
5
Let the pressure drop naturally in the cooker. Then only open the lid and check the chickpeas.
6
They should be tender and softened. If the chickpeas are undercooked then pressure cook for some more minutes.
7
Drain the cooked chickpeas and set aside.
8
Meanwhile, prepare the onion paste with chopped onions, green chilies, ginger and garlic. Also prepare the tomato puree. Keep aside.
9
Rinse spinach leaves very well in water. Drain all the water. Then chop them.
10
In a pan heat oil. Fry all the "Whole Spices" mentioned in the above list in the ingredient section, till fragrant on low to medium-low heat.
11
Add the onion paste. Sauté until light golden stirring often on low to medium-low heat. Take care as the oil can splutter when adding the onion paste.
12
Add the tomato puree. Also add all the spice powders mentioned in the above list of "Ground Spices" in the ingredient section.
13
Saute stirring often until oil leaves the sides of the masala. The color of masala will change and the masala will also look glossy,
14
Now add the chopped spinach and salt as required. Stir and saute for 4 to 5 minutes on low to medium-low heat.
15
Add the cooked chickpeas and mix well. Pour 1½ to 2 cups water.
16
Add crushed pomegranate seeds powder or dry mango powder.
17
Also mash a few chickpeas with the back of the spoon. This helps to thicken the gravy. Simmer on medium-low to medium heat until the gravy thickens and becomes smooth.
18
Lastly add crushed kasuri methi and simmer for 1 to 2 minutes.
19
Serve chana palak hot with roti, naan or steamed rice or jeera rice and onion-lemon salad.
20
Refrigerate any leftovers for one to two days. Keep in a covered container and refrigerate.

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Per portion

Calories: ~115.6 kcal
Protein: ~3.3 g
Fat: ~10.7 g
Carbs: ~8.3 g
Fiber: ~2.5 g
Sodium: ~252.7 mg

9 ingredients still need USDA food links. small to medium-sized garlic cloves (- chopped), salt (as required), inch cinnamon, cumin powder ((ground cumin)), red chili powder (or cayenne pepper or paprika), turmeric powder ((ground turmeric)), 1 large or ¾ to 1 cup onion (- roughly chopped), 3 cloves are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

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