Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Palak Chana – Spinach Chickpea Curry

Palak Chana or Palak Chole is a delicious Spinach and Chickpea Curry served along with roti or Indian breads. Spinach and chickpea is a wonderful combination for making curries. This curry is delightful, not too spicy and filled with protein and minerals. I have used dried chickpeas which was soaked overnight in water and pressure cooked. You can also use canned chickpeas and boil it a little longer for a soft texture. So enjoy this delicious and healthy curry with roti/ rice/bread.

Preparation time: 45 minutes + soaking time

No. of servings: 6 to 8

Spice level: 2.5 out of 5


  • Chickpeas (chana) – 1 cup
  • Finely chopped spinach – 3 cups
  • Onion – 1/2 cup
  • Tomatoes – 3
  • Ginger garlic paste – 1 tbsp
  • Cumin seeds – 1/2 tsp
  • Red chili powder – 3/4 tsp to 1 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Chana masala – 1 tsp
  • Kasoori methi – 1/2 tsp
  • Oil – 1 tbsp
  • Salt to taste
  • Coriander leaves or cilantro for garnishing
  • A pinch of baking soda (optional)

 Method of Preparation: Soak chickpeas for 6 to 8 hours or overnight. Pressure cook soaked chickpeas with a little salt, water and a pinch of baking soda (optional). You can boil the chickpeas until it becomes tender.

Chop onion and tomato to big cubes. Grind it to a paste. Do not add water. Heat oil in a pan and add cumin seeds. When it splutters add ground onion tomato paste along with ginger garlic paste. Cook over low to medium heat for 3 minutes and add turmeric powder, chili powder, coriander powder, cumin powder, garam masala. Cook for 5 to 10 minutes or until oil starts separating. Sprinkle a little water of required. Add chopped spinach to the pan, mix well and cook until it shrinks and blends well. A thick gravy is formed and oil starts separating.

Take a handful of boiled or cooked chickpeas and grind it to a paste.

Add the ground chickpeas along with the remaining boiled chickpeas to the pan along with a cup of water. Mix well and bring it to a boil. Add chana masala and kasoori methi. Add one more cup of water and cook for another 5 minutes. Turn off the stove.

Garnish with coriander leaves or cilantro.


  1. Such a breeze recipe.. Looks & feels delight !

  2. looks so tasty.. Love it

  3. I wish I could prepare such lovely looking palak chana. Excellent pics .

  4. All the best flavors rolled up here!

  5. The ingrediants and recipe does not give the amount of Tumeric Powder to use. In a completely separate Indian-inspired recipe, they used 2tsp Coriander Powder and 1tsp Tumeric Powder. Seeing how this calls for 1.5tsp Coriander, about 3/4 tsp of Tumeric should be fine.

    I can’t wait to try this. I do not have a pressure cooker, however I do have a Crock Pot and patience. This looks absolutely delicious.

    • Hi Vincent, Thanks for your comments. Sorry I missed out an ingredient. I have updated it. I added about 1/2 tsp of turmeric powder. Crock pot will be perfect to try this recipe. You can also use canned chickpeas.

  6. Thank u all.