Chana Palak Masala -This incredibly tasty, healthy, filling, vegan, chickpea spinach curry, also known as chana palak masala, can be made in less than half an hour.
Lots of iron from the spinach & protein from the chickpeas, make this one of the healthiest, most flavourful curries you could eat.
If I have to pick one recipe which is delicious, nutritious, loved by everyone, and comes out perfect every time without fail- I will pick the chana palak masala recipe.
I have already shared a couple of easy to make recipes on this blog ( links shared in the post ahead). Today I am sharing another very easy Indian style Garbanzo bean curry recipe- Chana palak masala or Chickpea spinach curry which is one of my favourites too. It’s filling, comforting, and is healthier than a normal chickpea curry because of the spinach used in it.
This Recipe Is A Must Try –
Give this chana palak masala recipe a try because
- This is a vegan recipe
- Best for those who are gluten intolerent
- Easy to make
- very nutritious
- It can be a one pot meal
Serving Suggessions :
This curry can be enjoyed with plain steamed rice, jeera rice, or any other rice recipe.
You can also serve it with any Indian bread like roti, naan, paratha, or poor.
Finally, I would like to suggest you a few more recipes from the blog:
Chana Palak Masala ||Spinach and chickpea curry
Course: MainCuisine: IndianDifficulty: Easy4
servings20
minutes10
minutesChana Palak Masala -This incredibly tasty, healthy, filling, vegan, chickpea spinach curry, also known as chana palak masala.
Ingredients
Spinach …..1 bundle
Chickpeas ……1 cup ( boiled)
Garlic ……….5-6 cloves ( crushed )
Green chilli…….3-4 ( chopped)
Tomato purée …..3 tbsp
Coriander powder…..1 tsp
Chilli powder…………….1/2 tsp
Salt……………….as per taste
Cooking soda ………a pinch
Directions
- Remove stems, wash spinach thoroughly in running water.
- Blanch in salted boiling water and pinch soda for two minutes.
- Refresh in chilled water. Squeeze out excess water.
- Remove stems, wash and roughly chop green chillies.
- Grind spinach into a fine paste along with green chillies.
- Peel, wash and chop garlic.
- Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute.
- Add the spinach puree and stir. Check seasoning.
- Add water if required. When the gravy comes to a boil, add boiled chickpeas and mix well.
- Stir in lemon juice. Finally, add fresh cream. Serve hot. with Indian bread like Tandoori roti / Lachcha Parantha
