Chana Palak Veg Recipes Of India To Try Today

Chana Palak is a beloved Indian vegetarian dish that beautifully combines the earthy flavors of chickpeas (chana) and the vibrant nutrition of spinach (palak). This wholesome recipe is not only packed with protein and iron but also offers a delicious way to incorporate greens into your daily meals.

Originating from North Indian kitchens, chana palak is cherished for its rich, mildly spiced gravy that pairs excellently with roti, naan, or steamed rice. Whether you’re a seasoned home cook or a curious food enthusiast, this recipe is simple, flavorful, and perfect for weeknight dinners or festive occasions.

In this blog post, we’ll dive into various chana palak veg recipes of India, explore their unique twists, and guide you through making this nutritious delight step-by-step. If you love exploring Indian vegetarian cuisine or want to add more plant-based meals to your repertoire, chana palak is a must-try dish that promises both health and taste in every bite!

Why You’ll Love This Recipe

Chana Palak is more than just a tasty meal; it’s a nutritional powerhouse. The combination of chickpeas and spinach provides a rich source of plant-based protein, fiber, vitamins, and minerals essential for a balanced diet.

This recipe is incredibly versatile, allowing you to adjust the spice level according to your preferences. It’s also budget-friendly and easy to prepare with pantry staples.

Plus, chana palak is perfect for meal prep as it tastes even better the next day!

Whether you’re a vegetarian, vegan, or simply looking to enjoy a healthy Indian curry, this dish fits the bill. It’s hearty enough to satisfy your hunger and light enough to keep you energized throughout the day.

Ingredients

• 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
• 4 cups fresh spinach leaves (palak), washed and chopped
• 2 tablespoons oil (mustard oil or vegetable oil)
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1/2 cup water or as needed
• Fresh cilantro leaves for garnish
• 1 teaspoon dried mango powder (amchur) or lemon juice for tang (optional)

Equipment

• Pressure cooker or large pot (for cooking chickpeas)
• Deep skillet or kadhai
• Blender or hand blender (optional, for pureeing tomatoes/spinach)
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board
• Bowl for soaking chickpeas

Instructions

1. Soak and Cook Chickpeas: If using dried chickpeas, rinse them thoroughly and soak in water overnight or for at least 8 hours. Drain the soaked chickpeas and pressure cook them with 3 cups of water and a pinch of salt until soft (about 15-20 minutes). If using canned chickpeas, skip this step and rinse them well.
2. Prepare the Spinach: Wash the spinach leaves well and chop them coarsely. You can either keep them chopped or blend them into a smooth puree using a blender for a creamier texture.
3. Sauté the Base: Heat oil in a deep skillet or kadhai over medium heat. Add cumin seeds and let them splutter. Then add finely chopped onions and sauté until golden brown.
4. Add Aromatics and Spices: Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook the spices for another minute.
5. Add Tomatoes: Add the pureed or chopped tomatoes to the pan. Cook until the oil starts to separate from the masala (spice mixture), about 5-7 minutes. This step ensures the tomatoes are well-cooked and the flavors deepen.
6. Incorporate Spinach: Add the chopped or pureed spinach to the tomato masala. Mix thoroughly and cook for 3-4 minutes until the spinach wilts and becomes tender.
7. Add Chickpeas and Simmer: Add the cooked chickpeas along with some of the cooking water or plain water to adjust consistency. Stir well and bring the mixture to a gentle boil. Lower the heat and let it simmer for 10-15 minutes so that the flavors meld beautifully.
8. Finish with Garam Masala and Tang: Sprinkle garam masala and dried mango powder (or lemon juice) to add a hint of warmth and tanginess. Mix well and cook for another 2 minutes.
9. Garnish and Serve: Turn off the heat and garnish with freshly chopped cilantro leaves. Serve hot with your choice of roti, naan, or steamed basmati rice.

Tips & Variations

For a richer flavor, you can add a dollop of fresh cream or coconut milk towards the end of cooking.

If you prefer a smoky flavor, try adding a pinch of smoked paprika or cook the spinach over a low flame to impart a subtle smokiness. Using canned chickpeas is a great time-saver without compromising taste.

For an extra protein boost, toss in some cooked kidney beans or black chickpeas. You can also experiment with adding other leafy greens like fenugreek (methi) or kale for a different twist.

To make the dish more robust, sauté some chopped bell peppers or mushrooms along with the onions. Don’t forget to check the spice levels and adjust green chilies and red chili powder to suit your palate.

Nutrition Facts

Serving Suggestions

Chana Palak pairs wonderfully with a variety of Indian breads such as roti, naan, or paratha. It also tastes fantastic served alongside fragrant basmati rice or jeera (cumin) rice for a wholesome meal.

Add a side of tangy Maple Bourbon Pickles or a refreshing salad to balance the spices. For a complete dining experience, you might want to explore other Indian veg recipes like Muthiya Kadhi or a flavorful Low Fodmap Appetizer.

More Chana Palak Veg Recipes of India

Classic Punjabi Chana Palak

This version uses a robust tomato-onion base with generous amounts of garam masala for a hearty taste. It’s rich, thick, and perfect for winter meals.

Chana Palak with Coconut and Mustard Seeds (South Indian Style)

A lighter take featuring mustard seeds, curry leaves, and freshly grated coconut. This recipe is aromatic and mildly spiced, ideal for those who enjoy subtler flavors.

Dry Roasted Chana Palak Stir-Fry

If you prefer a dry curry, this stir-fried chana palak uses minimal water and is flavored with asafoetida and cumin seeds. It works well as a side dish or light snack.

Spinach and Chickpea Dal Tadka

Incorporating lentils along with chickpeas and spinach, this dal is tempered with mustard seeds, garlic, and red chili for an extra depth of flavor.

Chana Palak with Creamy Cashew Gravy

For a festive touch, blend cashews with the spinach gravy to add a creamy texture and mild sweetness. This variation is a crowd-pleaser at parties.

Conclusion

Chana Palak is an exceptional dish that showcases the best of Indian vegetarian cooking: nutritious, flavorful, and adaptable. Whether you’re preparing a quick weeknight meal or impressing guests with a wholesome curry, this recipe ticks all the boxes.

The combination of chickpeas and spinach offers a perfect balance of taste and health benefits, making it a staple in many Indian homes.

By exploring different regional variations, you can enjoy this versatile dish in multiple delightful ways. We hope this guide inspires you to bring the vibrant flavors of chana palak into your kitchen.

For more exciting recipes, check out our Lamb Tenderloin Recipes or try a tasty and unique Halibut Dip Recipe to complement your meals.

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