Palak Kabuli Chana Curry
Palak Kabuli Chana Curry is a recipe made of boiled chickpea in a spinach and onion-tomato gravy.  The gravy acquires a different color because of the spinach and the taste is so finger-licking delicious.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 8hours
  1. Soak the chana or chickpea overnight or for 8 to 10 hours
  2. Wash the chana and cook with enough water in a pressure cooker.
  3. Keep all the ingredients ready. Chop the onion, tomato, ginger, garlic, coriander leaves.
  4. Blanch the spinach in hot water for 2 minutes. Remove the leaves and keep aside.
  5. Heat oil in a pan, add the chopped onions, ginger, garlic and saute for few seconds. Add the tomatoes and again saute for a minute.
  6. Add the spices at this stage except garam masala (turmeric powder, chilli powder, coriander powder, and cumin powder). Saute well on low heat for some time. Switch off the stove. Allow this to cool down.
  7. In a mixer, grind the onion-tomato along with the blanched spinach to a smooth puree.
  8. Heat the pan and pour the puree into it. Add water according to the consistency desired. When the gravy starts boiling, add the boiled chana, garam masala powder, and salt.
  9. Note: You may crush some boiled chana before adding to the gravy to give thickness to the curry.
  10. Cover the pan and cook the chana on low or medium heat for another 5 minutes.
  11. Sprinkle chopped coriander leaves. Serve with any Indian flat breads or rice.
Recipe Notes

Tip: The chickpea or chana must be cooked very well and should crush easily when pressed between the fingers.

Did you like the recipe? If you did, please take a moment to leave a comment and share this. Also follow me on FacebookPinterestTwitterInstagram 

Note: Some of the links on this page are affiliate links and I may earn some commission if your purchase from these links.

Share this: