Chana Palak is a flavorful and nutritious Indian dish featuring chickpeas and spinach in a spiced curry. The dish is prepared by cooking chickpeas in a medley of aromatic spices, onions, tomatoes, and green chilies. Fresh spinach is added to the curry, imparting a vibrant green color and a boost of vitamins. The combination of tender chickpeas and the earthy taste of spinach creates a wholesome and satisfying curry. Chana Palak is typically served with rice or Indian bread, making it a popular and hearty vegetarian option in Indian cuisine.
Here’s a detailed recipe for you:
Ingredients:
For Boiling Chickpeas:
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
- Water for soaking and boiling
- 1 teaspoon baking soda (optional, helps in softening chickpeas)
- Salt to taste
For the Curry:
- 2 cups fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 2 green chilies, finely chopped (adjust according to spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons cooking oil
- Fresh coriander leaves for garnish
Instructions:
- Soak and Boil Chickpeas:
- If using dried chickpeas, soak them in water overnight or for at least 8 hours. Rinse and drain.
- Boil the soaked chickpeas in a large pot with enough water. Add baking soda and salt. Cook until chickpeas are soft but not mushy. If using canned chickpeas, skip this step.
- Prepare Spinach:
- Wash and chop the spinach leaves. You can blanch them in hot water for a minute or two or add them directly to the curry later.
- Cook the Curry:
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and cook until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Add boiled chickpeas to the spice mix. Stir well to coat the chickpeas with the spices.
- Add chopped spinach and mix until the spinach wilts down.
- Pour in a little water if needed, and let the curry simmer for 8-10 minutes.
- Sprinkle garam masala and cook for an additional 2 minutes.
- Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with rice or Indian bread like naan or roti.
Enjoy your homemade Chana Palak! Adjust the spice levels and consistency according to your preference.
