Palak chana recipe

Palak chana recipe, a unique combo of spinach and chickpeas. Quick video and step by step detailed pictures.

I love green chana as it is unique to look and just because of it’s size same as the kala chana. But have not tried on my own. This palak chana too have been in my to try list for long. Had some fresh baby spinach and had soaked chana for making chole for dinner. Thought of giving it a try. We enjoyed it.

I have used baby spinach in this recipe, you can replace with Indian palak. You can try it out as it is something both like palak paneer and chana masala. If you like palak to be used chopped, you can also try that in the same recipe. Just add finely chopped palak once tomatoes turns gooey. Otherwise can follow the same. Check out my vegetables in palak gravy, pressure cooker chole.

Palak chana recipe

Palak chana recipe, a unique combo of spinach and chickpeas. Quick video and step by step detailed pictures.

• 2 cups spinach/ palak
• 1/2 cup Chana
• 1 Onion
• 2 Tomatoes
• 4 Green chillies
• 1 tsp Ginger garlic paste
• 1/8 tsp Turmeric
• 2 tsp Chana masala
• 1/8 tsp Sugar
• 1 tsp Lemon juice
• Salt as needed

To temper

• 1 tbsp Oil
• 1 Cinnamon
• 1 Clove
• 1 Cardamom
• 1/2 tsp Cumin

1. Wash and soak chana overnight. Next day, change water and pressure cook for 4-5 whistles with little salt. Chana should be cooked soft.
2. Clean spinach/ palak and measure 2 cups packed.
3. First sautee palak and green chilli (broken) in 1 tsp oil until the volume shrinks.
4. Cool down, puree (grind) it smoothly with little water.
5. Heat pan with remaining oil, add items under ‘To temper’ in order. Add finely chopped onion and fry well.
6. Once onion is soft, add ginger garlic paste. Give it a fry. (I forgot and added along tomato in next step)
7. Add finely chopped tomato and little salt. Cook until oil oozes out.
8. Pour in the palak puree. Add turmeric, sugar and chana masala powder. Cook for a minute.
9. Add cooked chana and adjust water. Simmer for 6 minutes.
10. Once thick, switch off the stove. Add lemon juice and mix.

• You can skip lemon juice. If your tomatoes are tart, you can just skip lemon juice.
• Make sure to add salt carefully as we add salt in various stages. 
• Consistency purely depends on your need. You can make gravy by adding cooking cream or milk towards end.

Palak chana method:

1. Wash and soak chana overnight. Next day, change water and pressure cook for 4-5 whistles with little salt. Chana should be cooked soft. Clean spinach/ palak and measure 2 cups packed.
2. First sautee palak and green chilli (broken) in 1 tsp oil until the volume shrinks.
3. Cool down, puree (grind) it smoothly with little water.
4. Heat pan with remaining oil, add items under ‘To temper’ in order. Add finely chopped onion and fry well.
5. Once onion is soft, add ginger garlic paste. Give it a fry. (I forgot and added along tomato in next step)
6. Add finely chopped tomato and little salt. Cook until oil oozes out.
7. Pour in the palak puree. Add turmeric, sugar and chana masala powder. Cook for a minute.
8. Add cooked chana and adjust water. Simmer for 6 minutes.
9. Once thick, switch off the stove. Add lemon juice and mix.

Serve with roti. You can top the palak chana with butter.

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