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palak chana masala in a bowl
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Palak Chana Masala (No Onion No Garlic)

By: Jigna
Palak Chana Masala is a healthy Indian curry made with black chickpeas simmered in a creamy spinach-tomato gravy. This no-onion, no-garlic recipe is flavorful, nutritious, wholesome, satisfying, and perfect for everyday meals.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, North Indian
Diet: No Onion No Garlic, Vegetarian

Video

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

  1. 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.
  2. Blanching the Spinach: Blanching preserves the green color, and immediately transferring the blanched spinach to ice water is key.
  3. Cooking the Gravy: Let the spinach gravy cook until the oil separates slightly. This step removes the raw taste and enhances flavor.
  4. 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.
  5. 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.

Nutrition (Approximate Values)

Calories : 260kcalCarbohydrates : 32gProtein : 10gFat : 11gSaturated Fat : 2gPolyunsaturated Fat : 2gMonounsaturated Fat : 4gTrans Fat : 0.01gCholesterol : 8mgSodium : 626mgPotassium : 590mgFiber : 3gSugar : 2gVitamin A : 1930IUVitamin C : 10mgCalcium : 136mgIron : 4mg
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