Spinach Chickpea Curry Recipe – Authentic Indian Palak Chana Masala

Last Updated on 4 months by Neha Deshmukh

Spinach Chickpea Curry Recipe – Authentic Indian Palak Chana Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, healthy, and relatively easy curry recipe. This Spinach Chickpea Curry – or Palak Chana Masala as it’s traditionally known – is exactly that. I first made this when I was craving something comforting and packed with greens, and it’s been a family favorite ever since. It’s vibrant, flavorful, and honestly, pretty good for you too! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Palak Chana Masala is a winner for so many reasons. It’s quick enough for a weeknight meal (ready in about 20 minutes!), but tastes like you’ve been simmering it all day. The spinach adds a lovely freshness and a boost of nutrients, while the chickpeas provide a hearty, satisfying base. Plus, the blend of spices is just… chef’s kiss. Seriously, your kitchen will smell amazing!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 300 grams spinach blend (spinach, mustard greens, pak choi)
• 425 grams (15 oz) canned chickpeas, drained and rinsed
• 1 tablespoon vegetable oil
• 0.5 teaspoon cumin seeds
• 3 cloves garlic (grated)
• 1 medium red onion (finely chopped)
• 2 large tomatoes (finely chopped)
• 0.25 teaspoon cayenne/red chili powder (adjust to your spice preference!)
• 0.25 teaspoon cumin powder
• 1 teaspoon curry powder
• 0.25 teaspoon garam masala powder
• Salt to taste
• 175-200 ml (7-8 tablespoons) coconut milk
• 0.5 lemon (optional, for a touch of brightness)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Spinach Blend – The Power of Greens (Spinach, Mustard Greens, Pak Choi)

Don’t be afraid to experiment with your greens! I love using a pre-mixed spinach blend with mustard greens and pak choi for extra flavor and nutrients. But regular spinach works perfectly well too. The key is to wilt it down nicely before chopping.

Chickpeas – A Pantry Staple & Protein Powerhouse

Canned chickpeas are a lifesaver for quick meals. Make sure to drain and rinse them well to remove any excess starch. They add a lovely texture and a good dose of protein to the curry.

Spices – The Heart of Indian Flavor (Curry Powder, Garam Masala, Cumin)

Spices are what truly make Indian food sing! Don’t skimp on them. Garam masala is a blend, so the flavor will vary slightly depending on the brand. Feel free to adjust the chili powder to your liking – I’ll give you some tips on that later.

Coconut Milk – Creamy Richness & Regional Variations

Coconut milk adds a beautiful creaminess and a subtle sweetness. Full-fat coconut milk will give you the richest flavor, but you can use light coconut milk if you prefer. This curry is inspired by North Indian flavors, but coconut milk is often used in South Indian cuisine too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, place your spinach blend in a pan with a little water. Boil until wilted, then transfer to cold water and chop finely. This helps retain that vibrant green color.
2. Heat the oil in a pan over medium heat. Add the cumin seeds and let them crackle – this releases their amazing aroma.
3. Add the grated garlic and sauté until lightly browned. Be careful not to burn it!
4. Stir in the chopped onions and a pinch of salt. Cook until translucent, about 5-7 minutes.
5. Add the chopped tomatoes and cook for another 2 minutes, until they soften slightly.
6. Now for the magic! Mix in the curry powder, red chili powder, garam masala, cumin powder, and salt. Cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the spices. This is a sign that the flavors are developing beautifully.
7. Add the chickpeas and cook for 1 minute, coating them in the spice mixture.
8. Fold in the chopped spinach blend and cook for another minute, until it’s heated through.
9. Pour in the coconut milk and simmer for 3-4 minutes, allowing the flavors to meld together.
10. Sprinkle with a little extra garam masala on top. Serve hot with naan, rice, or bread. A squeeze of lemon juice adds a lovely brightness, if you like!

Expert Tips

• Blooming the Spices: Don’t rush the spice step! Cooking the spices in oil really unlocks their flavor.
• Taste as You Go: Adjust the salt and chili powder to your preference. Everyone’s palate is different.
• Fresh is Best: While canned tomatoes work, using fresh, ripe tomatoes will elevate the flavor even further.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

Vegan Adaptation: This recipe is already naturally vegan! Just double-check your curry powder doesn’t contain any hidden animal products.

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ⅛ teaspoon or omit it altogether.
• Medium: Use ¼ teaspoon chili powder (as in the recipe).
• Hot: Add ½ teaspoon or more chili powder, or a pinch of cayenne pepper. My friend, Priya, loves to add a chopped green chili for extra heat!

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, you can add a dollop of cashew cream for extra richness.

Serving Suggestions

This Spinach Chickpea Curry is fantastic with:

• Naan bread: Perfect for scooping up all that delicious sauce.
• Basmati rice: A classic pairing.
• Raita: A cooling yogurt dip to balance the spice.
• A simple salad: For a complete and balanced meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

What type of spinach blend works best in this Palak Chana Masala?

A blend of spinach, mustard greens, and pak choi is fantastic, but regular spinach works great too!

Can I use dried chickpeas instead of canned? If so, how do I prepare them?

Yes, you can! Soak 1 cup of dried chickpeas overnight, then drain and rinse. Cook them in a pot of boiling water for about 1-1.5 hours, or until tender.

What is the best way to adjust the spice level of this curry?

Start with a small amount of chili powder and add more to taste. You can also use a milder chili powder or omit it altogether.

Can this curry be made ahead of time?

Absolutely! It actually tastes better the next day. Store it in the refrigerator and reheat gently.

What is a good substitute for coconut milk if I’m avoiding dairy?

You can use cashew cream or a blend of sunflower seeds and water.

How can I make this curry thicker or thinner?

For a thicker curry, simmer it for longer to reduce the sauce. For a thinner curry, add a little water or vegetable broth.

What side dishes complement this Spinach Chickpea Curry perfectly?

Naan bread, basmati rice, raita, and a simple salad are all excellent choices!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!