Chana-Palak Curry is probably the easiest among the vegetarian gravy curries. This is a delicious way to get your greens vitamins.
The masala takes only a couple of minutes to grind, and if you’re using canned chickpeas, you can make it any time. Of course, you can use fresh garbanzo beans by soaking the garbanzo beans the night before and boiling them… just requires some planning. You can cut down on the soaking time by boiling the chana with lots of water in the pressure cooker for about 20 minutes.
Made with chickpeas and spinach, Chana-Palak Curry is a healthy dish that goes well with rice and roti. If you’re looking for a quick vegetarian recipe for a curry, you may want to try this one.
Cooking Time: 15 minutes
- 1 can chana or chickpeas (garbanzo beans), drained and rinsed
- 1/2 a bunch spinach, washed and chopped
- 1/4 tsp turmeric powder
- Salt to taste
- 4 tsp cumin seeds (jeera)
- 4-5 green chillies (adjust to taste)
- 1/4 cup coconut, freshly grated or dry
- 1/4 cup cilantro (coriander leaves), chopped
- 4-5 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 1 tsp mustard seeds (rai)
- In a deep pan, boil the spinach with a little water, salt, and turmeric powder.
- As the spinach is cooking, add 3/4 of the chana or chickpeas to the spinach and a little more water and let it boil on medium heat.
- Grind the green chillies, cumin, grated coconut, and cilantro leaves with a little water into a coarse paste, and set it aside.
- Grind the remaining chana into a coarse paste. You’ll use this to thicken the gravy.
- Add the ground masala and chana with 1 cup of water. Add salt to taste. Mix well.
- Heat oil in a little pan for seasoning. Add the hing and mustard seeds. When the seeds start popping, pour it over the chana-palak curry.
- Let the chana-palak curry come to a boil, stirring to make sure it’s not sticking to the bottom of the pan. Remove from heat.
- Serve the chana-palak curry hot with hot rice or roti.