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.
Finally, I would like to suggest you a few more recipes from the blog:
Chana Palak Masala ||Spinach and chickpea curryCourse: MainCuisine: IndianDifficulty: Easy
Chana Palak Masala -This incredibly tasty, healthy, filling, vegan, chickpea spinach curry, also known as chana palak masala.
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
- 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