Channa Palak Masala | Chole Palak Masala | Spicy Spinach Chickpeas Masala

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WHAT'S SPECIAL

Chana Masala is a popular Indian Chickpea Curry Recipe. Easy North Indian recipe made with a basic onion tomato gravy and select Indian spices. Here the addition of palak and coconut milk makes the curry more nutritious and rich. An awesome and filling, vegan and gluten free side dish for your rice, roti or chapati.

Channa Palak Masala | Chole Palak Masala | Spicy Spinach Chickpeas Masala

Servings 6
Prep Time 10 mins
Cook Time 25 mins
0 mins
Total Time 35 mins

Ingredients

  • 1 cup Chickpeas soaked overnight for 8-10hrs
  • 3 tbsp Vegetable oil
  • 2 nos Bay leaves
  • 1 nos Onion large
  • 1 piece Garlic Inch piece, Grated or crushed
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1.5 tsp Cumin powder
  • 1 tsp Kashmiri chilli powder or to taste
  • 1.5 cups Tomato puree or crushed in a blender/food processor
  • 1.5 tsp Sugar optional
  • Salt to taste
  • 2-3 cups Palak/Spinach approx. 100 gms
  • 1 tsp Garama masala powder
  • 1 – 1.5 tbsp Lemon juice
  • ¼ – ½ cup Thick coconut milk
  • 2 tbsp Fresh coriander leaves chopped

Instructions

  • Pressure cook the chickpeas with salt to taste for 4-5 whistles or until well cooked.
  • For the masala, pour vegetable oil into a pan on medium heat, followed by bay leaves.
  • Saute finely chopped onion until golden brown, adding a pinch of salt to cook the onions faster.
  • Add in crushed ginger, garlic and fry until the raw smell disappears. Mix in turmeric and cook for a few seconds.(Cook the spices on low flame so that it doesn't burn.)
  • Add in the rest of the spices (i.e. coriander leaves, cumin powder, chilli powder) except garam masala and sauté for a few seconds.
  • Mix in the tomato puree and cook for 5 mins. Add in the cooked chickpeas with about 1 cup of the cooking water. Once it comes to boil, cover and cook for 15 mins on low-med flame.
  • Add the sugar and salt to taste, followed by chopped up spinach/palak. Boil for 5 mins.
  • Add the garam masala, lemon juice and thick coconut milk. Switch off the flame as soon as it comes to boil.
  • Garnish with 2 tbsp of chopped fresh coriander leaves.
  • Serve hot this yummy and healthy channa palak masala with rice, roti or naan. Enjoy!! 🙂

Notes

• You can skip the coconut milk but it does make the gravy creamier.
• For a quicker option, you can use canned chickpeas (400 gms) and 1 cup frozen spinach cubes in the recipe.
• Instead of the water you can use any good quality vegetable stock of your choice for added flavor.
Course: lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: Quick & Easy, vegan curry

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @shebascalmcuisine on Instagram and hashtag it #calmcuisine.


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