Chana palak is a healthy and delicious North Indian dish made with white chickpeas, spinach and mixed with spices. Chickpeas is rich in proteins and Spinach is high on iron which makes up for a complete healthy dish. Chana and palak is a good combination for making this curry and it goes well with rotis, puris, parathas, plain rice or jeera rice.

Ingredients

• White chickpeas or kabuli chana - 1 cup
• Spinach or palak leaves - 5 cups (roughly chopped)
• Cooking oil - 2 tablespoons
• Cumin seeds - 1/2 teaspoon
• Ginger-garlic paste - 1 teaspoon
• Onion - 1 (chopped finely)
• Coriander powder - 1 teaspoon
• Garam masala powder - 1/2 teaspoon
• Tomatoes - 3 (roughly chopped)
• Green chillies - 2
• Kasoori methi - 1 teaspoon
• Cashewnuts - 5 (optional)
• Salt to taste

Method

Step 1

HOW TO MAKE CHANA PALAK OR CHOLE PALAK RECIPE Wash and soak the chickpeas with sufficient water for about 8-10 hrs or overnight. Next day drain the water and pressure cook with 2 cups of water and salt upto 4 whistles.

Step 2

Once the pressure cools down, drain the excess water and keep the boiled chickpeas aside.

Step 3

Blanch the spinach leaves and tomatoes with sufficient water. For that boil 5 cups of water and add salt to it. Once it reaches the boiling point, add spinach leaves and cook for 2-3 minutes. Switch off the flame. Drain the excess water and run the spinach leaves in cold water. Set aside.

Step 4

Grind the blanched spinach leaves, tomatoes alongwith green chillies to a smooth puree.

Step 5

Grind the cashewnuts into a fine dry powder and set aside.

Step 6

Heat oil in a pan. Add cumin seeds. Once the seeds start spluttering, add onions and saute till they become translucent.

Step 7

Add ginger-garlic paste and saute for another 1 minute till the raw smell goes away.

Step 8

Add coriander powder and garam masala and mix well.

Step 9

Add spinach-tomato-green chilli puree and combine together and simmer for 2-3 minutes.

Step 10

Now add boiled chick peas and mix well. Adjust the salt accordingly. Add water according to the gravy consistency and cook for another 2 minutes on a low flame.

Step 11

Once the gravy starts to boil, lower the flame and add cashewnut powder and kasoori methi and mix well. Switch off the flame.

Step 12

Chole palak or chana palak is ready to served hot with rotis, puris or parathas or plain rice or jeera rice.