Aug 29 2026
Restaurants›AANGARA INDIAN CUISINE 2›Chana Palak Recipe

Chana Palak Recipe

Inspired by AANGARA INDIAN CUISINE 2
Time45m
Serves4

Make Chana Palak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Chana (Chickpeas) & Spinach

For the Masala (Onion-Tomato Base & Spices)

For Finishing & Garnish

Method

For the Chana (Chickpeas) & Spinach

  1. 1

    Prepare chickpeas

    If using canned chickpeas, drain and rinse them under cold water. If using dried chickpeas cooked from scratch, ensure they are tender and measure 3 cups. Set aside.

  2. 2

    Blanch and chop spinach

    Bring a large pot of water to a boil. Add the chopped spinach and blanch for 1 minute until wilted. Immediately transfer spinach to a bowl of ice water to retain color. Drain well and squeeze out excess water. Roughly chop and set aside.

  3. 3

    Puree spinach (optional)

    For a smoother curry, place the blanched spinach in a blender with 1/4 cup water and blend to a coarse or smooth puree depending on preference. For a chunkier texture, leave as chopped.

  4. 4

    Combine and simmer

    When the masala is ready (see next section), add the chickpeas and the spinach puree/chopped spinach to the pot along with 1 cup water. Stir to combine, bring to a gentle simmer, and cook uncovered for 8–12 minutes so flavors meld and the mixture thickens slightly. Taste and adjust salt and pepper.

For the Masala (Onion-Tomato Base & Spices)

  1. 5

    Heat oil and temper

    In a heavy-bottomed skillet or saucepan over medium heat, warm the oil or ghee. Add cumin seeds and bay leaf. When cumin sizzles (10–20 seconds), continue to the next step.

  2. 6

    Sauté onions

    Add the finely chopped onion and sauté on medium heat until translucent and beginning to brown at the edges, about 6–8 minutes. Stir frequently to avoid burning.

  3. 7

    Add aromatics

    Add ginger paste, garlic paste, and slit green chili. Cook 1–2 minutes until raw aroma disappears, stirring constantly.

  4. 8

    Cook tomatoes

    Add the chopped or crushed tomatoes and a pinch of salt. Cook down on medium heat for 6–8 minutes until oil starts to separate from the masala and the tomatoes are soft. Mash larger tomato pieces with the back of a spoon or a masher to make a uniform base.

  5. 9

    Add dry spices

    Reduce heat to low and add ground coriander, ground cumin, turmeric, and red chili powder. Stir and cook for 1–2 minutes to roast the spices gently and remove raw taste.

  6. 10

    Finish masala

    Add garam masala and stir. If the masala looks too dry, add 2–4 tablespoons of water to loosen. Let the mixture simmer for another 2 minutes so the spices bloom.

  7. 11

    Incorporate chickpeas & spinach

    Add the prepared chickpeas and spinach puree/chopped spinach to the masala (see Chana & Spinach section). Mix well so chickpeas are coated with the masala and proceed with simmering.

For Finishing & Garnish

  1. 12

    Adjust seasoning

    After simmering 8–12 minutes, check seasoning. Add lemon juice, kasuri methi (crushed between palms) if using, and adjust salt and chili to taste.

  2. 13

    Optional creaminess

    For a creamier finish, stir in 2 tablespoons of cream or whisked plain yogurt off heat (reduce heat to low to prevent curdling). Heat gently for 1 minute and then remove from heat.

  3. 14

    Garnish and serve

    Sprinkle chopped cilantro on top. Serve Chana Palak hot with steamed basmati rice, jeera rice, roti, naan, or paratha.

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