Chana Palak
Recipe GLPR7c2dd4ab07770e
A vibrant and aromatic Indian spinach and chickpea curry made with creamy cashew sauce and warm spices. This nourishing dish features tender cooked chickpeas and blanched spinach puree enriched with ginger, garlic, and traditional Indian spices. Naturally vegan, gluten-free, and dairy-free, this wholesome curry is served with the perfect balance of spices and silky texture.
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Ingredients
¾ cup Dried chickpeas
2 cups Water for soaking and cooking
5½ cups Spinach, fresh and washed
1 Medium tomato
1 tablespoon Vegetable oil
½ teaspoon Cumin seeds
½ Medium onion, finely chopped
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon Coriander powder
½ teaspoon Garam masala
1 teaspoon Dried fenugreek leaves (kasoori methi)
¼ cup Cashew nut powder
3½ Fresh green chilies
Salt to taste
Directions
Rinse the dried chickpeas thoroughly under cold running water until the water runs clear. Place them in a large bowl and cover with plenty of water. Soak overnight or for 8–10 hours.
Drain the soaked chickpeas. Place them in a pressure cooker with 1½ cups of fresh water and a pinch of salt. Cook on high heat until the first whistle, then reduce to medium-low heat and cook for 20 minutes more, or until the chickpeas are tender. Allow the pressure to release naturally.
While the chickpeas cook, prepare the vegetables. Bring about 5–6 cups of water to a boil in a large pot with a pinch of salt.
Add the fresh spinach to the boiling water and cook for 3 minutes. Drain the spinach immediately and transfer to a bowl of cold water to stop the cooking. Drain well.
Bring the same water back to a boil. Score a shallow cross on the bottom of the tomato. Blanch it in the boiling water for 4–5 minutes until the skin begins to loosen. Transfer to cold water, then peel away and discard the skin. Puree the blanched tomato in a blender until smooth. In the same blender, puree the cooled spinach with the green chilies until completely smooth. Set both purees aside. Grind the cashew nuts into a fine powder using a spice grinder or blender; set aside.
Heat the oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion turns light golden brown, about 4–5 minutes.
Stir in the ginger paste and garlic paste. Cook for about 1 minute, stirring constantly, until the raw smell dissipates and the mixture becomes fragrant.
Add the tomato puree. Cook, stirring regularly, until most of the moisture has evaporated and the oil begins to separate from the paste, about 3–4 minutes.
Stir in the coriander powder, garam masala, and dried fenugreek leaves. Mix well.
Cook for 1 minute until the spices are fully incorporated and fragrant.
Pour in the spinach and green chili puree and stir thoroughly to combine. Bring the curry to a gentle boil. Once boiling, sprinkle the cashew powder over the mixture and stir until fully dissolved.
Mix the cooked chickpeas into the curry and stir well to ensure even distribution.
If the gravy is too thick, add up to ½ cup of water, a little at a time, to reach your desired consistency.
Reduce the heat to low and simmer gently for 5 minutes, stirring occasionally. Taste and adjust the salt and spices as needed. The curry is ready to serve.
