Chana palak is a delicious, healthy and easy recipe made with kabuli chana, palak and spices. This recipe is a super quick version of the chole palak where you don’t need to chop or saute onions and tomatoes which usually takes up a lot of time. Try this when you are pressed for time and want to make a healthy dish with little effort.
Serve it with plain basmati rice, roti, paratha or naan. You can also opt for frozen whole meal parathas or naans if you are in a hurry.
Chole palak is made in numerous ways, the simplest version is to make a chole recipe and simply add chopped palak towards the end where it wilts off in the heat. You don’t need any special ingredients for that as well.
But making a proper chole takes sometime as we it requires sauteing the onion tomato masala to perfection. This recipe of chole palak, I have shared here is handy for those busy days when doing all of that is not possible.
How to make chana palak
1. Wash and soak channa / chole overnight in lot of water. Cook them till soft and tender, you can pressure cook or cook in a pot until tender. I pressure cooked for 3 whistles.
2. Wash palak in lot of water. Drain them off in a colander. In a pan heat 1 tbsp oil and saute ginger, garlic and green chilies. When the they turn aromatic add palak and saute for 3 to 4 mins until the raw flavor has gone. Cool this.
3. Add 1/3 to ½ cup of cooked chole, palak and half of the stock left after cooking chana to a blender jar. Make a smooth puree. Set aside.
4. Heat a pan with oil, add cumin, cardamoms and ginger. Saute till u get an aroma of fried ginger, then add hing.
5. Add cooked chick peas together with any leftover stock, turmeric, coriander powder, garam masala powder and amchur.
6. Cover and cook everything well for about 5 minutes.
7. Pour the pureed chole palak, mix and cook on a low heat.
8. Add salt and let the chana palak simmer for few minutes until it begins to bubble well. Taste test and add more salt, amchur and garam masala if required.
Squeeze lemon juice before serving. Serve palak chole with basmati rice, roti or paratha
Ingredients (US cup = 240ml )
- 2 cups Kabuli channa (¾ cup dried chickpeas)
- 3 to 4 cups palak or 2 cups finely chopped
- 2 to 4 green chilies (adjust to taste)
- 1 inch ginger (divided ½ + ½)
- 2 tablespoons Oil (divided)
- ½ tsp cumin seeds
- 2 green cardamoms
- ¾ to 1 tsp garam masala (adjust to taste)
- 1 tsp coriander powder
- 1 pinch hing (asafoetida, optional)
- ⅛ tsp turmeric
- ¾ to 1 tsp amchur (adjust to taste)
- 1 to 2 tbsps lemon juice for serving
- Wash and soak chickpeas in lot of water for at least 6 to 8 hours
- Add them to a pot or pressure cooker. Cook until tender. If cooking in instant pot, cook them with 1 cup water for 16 mins and let the pressure release naturally.
- Heat a pan with 1 tbsp oil and saute ginger, garlic & green chilies until aromatic for a minute. Add spinach and saute for 4 to 5 mins until completely wilted and the raw smell has disappeared. Cool this.
- To a blender jar, add 1/3 to ½ cup of boiled chickpeas,spinach and half of the stock left after cooking chickpeas . Grind them to smooth puree and keep aside.
- Add oil to a pan and heat up. Throw in cumin, cardamoms and ginger. Fry till the ginger turns aromatic, add hing
- Add left over chickpeas and any leftover stock, amchur, turmeric, coriander powder, garam masala powder and salt. Cover and simmer for 5 minutes
- Add pureed palak chole and cook until the gravy turns thick and aromatic for a few minutes.
- Taste test and add more salt and garam masala if required.
- Squeeze lemon juice before serving. Serve hot chana palak with rice or chapathi
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes