This Palak Chana Masala is a wholesome, comforting Indian curry made with tender black chickpeas simmered in a rich, naturally creamy spinach gravy. It is packed with protein, iron, and warm Indian spices, making it a nourishing meal that feels both hearty and light.
Palak Chana Masala is made without onion and garlic, yet incredibly flavorful thanks to herbs and a balanced blend of spices. It's perfect for everyday meals, festive days, or whenever you're craving a healthy, homemade curry that pairs beautifully with Indian flatbread or rice.
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Flavorful Palak Chana Masala without Onion and Garlic
This Palak Chana Masala recipe is one I often make when I want something both nutritious and comforting. Kala chana has a naturally earthy flavor and firm texture, which works wonderfully with smooth spinach gravy.
Blanching the spinach and immediately transferring it to a bowl of ice water helps retain its bright green color while keeping the taste mild and pleasant.
I like to use besan (chickpea flour) to thicken the gravy and cashews for creaminess. Cooking the spinach and tomato gravy until the oil gently separates is a crucial step; it ensures the raw taste of spinach is gone, and the spices are well-infused.
After adding the chana to the gravy, let the curry simmer over low to medium heat for 10-12 minutes. It will make the Palak Chana Masala naturally creamy and flavorful.
Why You Will Love This Palak Chana Masala
- This Palak Chana Masala is naturally no-onion, no-garlic, perfect for sattvic meals.
- It is made with kala chana and spinach, making it high in protein and iron.
- The curry has a creamy texture without adding heavy cream.
- It is balanced, flavorful, moderately spiced, and family-friendly.
- Pairs beautifully with Roti, Naan, Bhature, or Rice for a complete meal.
Ingredients and Notes
- Black Chickpeas (Kala Chana): Soaking overnight or for at least 8 hours is essential for even cooking and improved digestion. You can cook kala chana in a pressure cooker or Instant Pot. Add a little salt while boiling the chana.
- Spinach: Use fresh, tender leaves for the best color and flavor. Placing the blanched spinach in ice-cold water prevents overcooking and preserves its vibrant color. So, do not skip this step.
- Cashews: Add creaminess and balance the taste of spinach and tomatoes.
- Oil or Ghee: Either works. For more flavor and richness, use ghee.
- Whole Spices: I have added bay leaf and cinnamon for a subtle warmth and aroma.
- Cumin Seeds: Adds an earthy flavor to this Palak Chana Masala.
- Ginger and Green Chilis: Add heat and freshness; adjust to taste.
- Asafoetida (Hing): Essential for flavor and digestion. However, you can skip it if you want.
- Tomatoes: Provide the base for the gravy. Use ripe tomatoes and chop them finely.
- Besan: It thickens the gravy and removes the sour taste of tomatoes.
- Spices: I used the basic Indian spices, including turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and chana masala. If you do not have chana masala, you can use garam masala.
- Kasoori Methi: Adds an earthy and pleasant aroma to this Palak Chana Masala.
- Cream (Optional): Add 1-2 tablespoons of cream for extra richness, if preferred.
How To Make Palak Chana Masala
Cooking the Chana
- Soak the chana in enough water for at least 8 hours or overnight.
- Discard the water and transfer the soaked chana to a pressure cooker.
- Add salt and 3 cups of water.
- Pressure-cook the chana for 6-7 whistles over medium heat, or until thoroughly cooked and soft.
- For the Instant Pot, cook the chana on high for 25 minutes and release the pressure naturally.
Blanching the Spinach and Making the Puree
- Rinse the spinach thoroughly with running water and remove dirt or sand from the leaves.
- Bring 3 cups of water to a boil in a large pot.
- Once the water starts boiling, add spinach and cook for 2 minutes.
- Remove the spinach and place it in a bowl of ice-cold water.
- Once the spinach is cooled, remove the water and add the blanched spinach to a blender.
- Add cashews to a blender jar with spinach.
- Blend everything in a fine puree and set aside.
Making the Palak Chana Masala
- Heat oil or ghee in a pan, then add a bay leaf, a cinnamon stick, and cumin seeds.
- Once the cumin seeds begin to sizzle, add the ginger paste, chili paste, and asafoetida.
- Sauté for a few seconds.
- Then, add finely chopped tomatoes, besan, turmeric powder, red chili powder, cumin powder, coriander powder, chana masala, and salt.
- Mix well, then cook the tomato mixture for 5-6 minutes, or until the tomatoes are soft.
- Add a little water if needed.
- Once the tomatoes are cooked, add the palak puree and mix well.
- Cook the gravy for 8-10 minutes over low to medium heat, stirring occasionally, until the oil separates from the sides.
- Now add the boiled chickpeas, along with some of their stock water (as required), and mix well.
- Do not add all the stock at once; instead, add gradually as needed to adjust the consistency.
- Cook the palak chana for 8-10 minutes, stirring occasionally.
- Finally, add Kasoori methi and cream, mix well, taste, and adjust the salt as required.
- Serve the Palak Chana Masala hot with Indian flatbread or rice.
Variations
Vegan Version: Use your preferred oil and skip the cream, or use cashew cream or coconut milk.
Chickpeas: You can replace kala chana with Kabuli chana (white chickpeas).
Nut-Free: Skip cashews and add a bit extra besan, cream, or coconut cream.
Serving Suggestions
Serve Palak Chana Masala hot with Roti, Paratha, Naan, or Bhature.
It also pairs beautifully with steamed rice or Jeera Rice.
A side of Cucumber Raita or Boondi Raita complements the flavors perfectly.
Helpful Tips For Palak Chana Masala
Soaking the Chana: Soak chana for at least 8 hours or overnight. Also, cook the chana until they are tender and fully cooked. When you press the chana between your index finger and thumb, it should press easily without resistance. Well-cooked chana absorbs the gravy, making the curry creamy and flavorful.
Blanching the Spinach: Blanching preserves the green color, and immediately transferring the blanched spinach to ice water is key.
Cooking the Gravy: Cook the spinach gravy until the oil separates slightly. This step removes the raw taste and enhances flavor.
Cooking the Curry: After adding the boiled chana to the gravy, simmer over low to medium heat for 10-12 minutes. It will make the curry thick, creamy, and flavorful.
Chana Stock: Adding chickpea stock instead of plain water makes the curry richer and more flavorful. However, add it as needed to adjust the consistency. Do not add all the stock at once.
More Curry Recipes Without Onion and Garlic
Palak Chana Masala (No Onion No Garlic)
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Ingredients
For Cooking the Chana
- 1 cup kala chana (black chickpeas)
- 1 teaspoon salt
- 3 cups water
For Spinach Puree
- 2 cups tightly packed spinach
- 10-12 cashews
For Palak Chana Masala
- 1 tablespoon oil or ghee
- 1 bay leaf
- ½ inch cinnamon stick
- 1 teaspoon cumin seeds
- ½ tablespoon ginger paste
- ½ teaspoon green chili paste or to taste
- ½ teaspoon asafoetida
- 2 medium tomatoes, finely chopped
- 1 tablespoon besan (chickpea flour)
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoon chana masala
- Salt to taste
- Prepared palak puree
- Boiled chana with stock (add stock as required)
- 1 teaspoon Kasoori methi
- 2 tablespoon cream (optional)
Instructions
Cooking the Chana
- Soak the chana in enough water for at least 8 hours or overnight. Discard the water and transfer the soaked chana to a pressure cooker. Add salt and 3 cups of water.
- Pressure cook the chana for 6-7 whistles on medium heat or until thoroughly cooked and soft.
- For the Instant Pot, cook the chana on high for 25 minutes and release the pressure naturally.
Blanching the Spinach and Making the Puree
- Rinse the spinach thoroughly with running water and remove dirt or sand from the leaves.
- Bring 3 cups of water to a boil in a pot. Once the water starts boiling, add spinach and cook for 2 minutes.
- Remove the spinach and place it in a bowl of ice-cold water. Once the spinach is cooled, remove the water and add the blanched spinach to a blender.
- Add cashews to a blender jar with spinach. Blend everything in a fine puree and set aside.
Making the Palak Chana Masala
- Heat oil or ghee in a pan and add bay leaf, cinnamon, and cumin seeds. Once cumin seeds start to sizzle, add ginger paste, chili paste, and asafoetida.
- Sauté for a few seconds and add finely chopped tomatoes, besan, turmeric powder, red chili powder, cumin powder, coriander powder, chana masala, and salt.
- Mix well, then cook the tomato mixture for 5-6 minutes, or until the tomatoes are soft. Add a little water if needed.
- Once the tomatoes are cooked, add the palak puree and mix well. Cook the gravy for 8-10 minutes over low to medium heat, stirring occasionally, until the oil separates from the sides.
- Now add the boiled chickpeas, along with some of their stock water (as required), and mix well. Cook the palak chana for 8-10 minutes, stirring occasionally. Do not add all the stock at once; instead, add gradually as needed to adjust the consistency.
- Finally, add Kasoori methi and cream, mix well, taste, and adjust the salt as required. Serve the Palak Chana Masala hot with Indian flatbread or rice.
Serving Suggestions
- Serve Palak Chana Masala hot with Roti, Paratha, Naan, or Bhature.
- It also pairs beautifully with steamed rice or Jeera Rice.
- A side of cucumber raita or boondi raita complements the flavors perfectly.
Notes
- Soaking the Chana: Soak chana for at least 8 hours or overnight. Also, cook the chana until they are tender and fully cooked. When you press the chana between your index finger and thumb, it should press easily without resistance. Well-cooked chana will absorb the gravy well, making the curry creamy and flavorful.
- Blanching the Spinach: Blanching preserves the green color, and immediately transferring the blanched spinach to ice water is key.
- Cooking the Gravy: Let the spinach gravy cook until the oil separates slightly. This step removes the raw taste and enhances flavor.
- Cooking the Curry: After adding the boiled chana to the gravy, simmer it over low to medium heat for at least 10-12 minutes. It will make the curry thick, creamy, and flavorful.
- Chana Stock: Adding chickpea stock instead of plain water makes the curry richer and more flavorful. However, add it as much as you want to adjust the consistency. Do not add all the stock at once.
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