Chickpea Spinach Curry (No Onion No Garlic)

Name: Chickpea Spinach Curry (No Onion No Garlic)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 cans chickpeas; 1 packet frozen spinach ((10 oz)); 3 tablespoon oil; 1 large potato (cut into small cubes); 1½ cups canned tomatoes; 1 inch ginger (finely chopped); ½ tsp sugar; Salt (to taste); 1 tbsp kasoori methi (dried fenugreek leaves); 1 cup water; 1 teaspoon mustard seeds; 1 tsp cumin seeds; 1 star anise; ½ tsp hing (asafetida); 1 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon turmeric powder; 1 teaspoon chili powder (or as per taste); 1 tsp garam masala

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Hearty, nutritious, and easy-to-make chana palak or chole palak made with chickpea, spinach, and spices. The recipe I am sharing here is made without onion or garlic, yet is super delicious and flavorful. It is ready in 20 minutes and can be paired with rice or naan.

Chickpea spinach curry step-by-step recipe with video and photos.

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About this recipe
Ingredients
Step-by-step instructions
Stovetop Instructions
Useful tips
FAQs
Bonus
Recipe card
Comments

About this recipe

Chana palak or chole palak is a hearty dish made with chickpea, spinach, and spices. The recipe I am sharing here is made without onion or garlic, yet is super delicious with a burst of flavors. My recipe is inspired by the chickpea curry made at ISCON and this Hare Krishna recipe is for one of the popular curries served at the ISCON.

A typical Indian curry is made with onions, where onions are fried and then cooked with tomatoes and spices. In this recipe, I am using tomatoes as the base of the curry. It is very easy to make and is ready in no time. I am also using canned chickpea and frozen spinach, and the curry is ready in less than 20 minutes.

This mildly spiced, tangy, and flavorful chickpea spinach curry is absolute comfort food and can be paired with Basmati rice, jeera rice, or naan. All you need are some shortcut ingredients and your Instant Pot to put it together.

Read on for ingredients, step-by-step instructions, and useful tips to make this easy and delicious Jain chana curry without onion and garlic.

Ingredients

chickpea spinach curry ingredient labels.

Related: South Indian chana masala.

Chickpeas: I use canned chickpeas (see notes on how to substitute them with dried chickpeas).

Spinach: I use frozen spinach. If you are using fresh spinach, clean and roughly chop them before using it.

Tomatoes: I use canned tomatoes. It can be substituted with fresh tomatoes.

Potatoes: They are optional and can be skipped.

Spices: Mustard seeds, cumin seeds, star anise, asafetida, garam masala, ground turmeric, ground cumin, ground coriander, and chili powder.

Other ingredients: Kasoori methi, ginger, sugar, and salt.

Step-by-step instructions

Heat oil and add mustard seeds. Add cumin seeds, star anise, hing, and ginger. Saute for one minute (step 1).

Add the tomatoes, ground cumin, ground coriander, turmeric, chili powder, sugar, and salt (step 2).

Mix well and saute for 3-4 minutes. Next, add the potatoes and saute for 2 minutes (steps 3,4).

Add chickpeas, spinach, and one cup of water. Mix well and deglaze the pot (steps 5,6).

Cancel saute mode and set the Instant Pot in pressure cook mode for 3 minutes (step 7).

Do a natural release of pressure for 5 minutes, then do a quick release. Open the IP lid once the pin drops. Add kasoori methi and garam masala (step 8).

Mix well and serve.

Stovetop Instructions

To make this no onion, no garlic chickpea curry on a stovetop:
- Heat oil in a frying pan or kadhai and black mustard seeds.
- Add cumin seeds, star anise, hing, and ginger. Saute for one minute.
- Add the tomatoes, ground cumin, ground coriander, turmeric, chili powder, sugar, and salt.
- Saute for 5 minutes, until the tomatoes turn soft and mushy.
- Add the potatoes, cover, and cook until the potatoes are half cooked (this is important as we are not pressure-cooking in this method).
- Once the potatoes are half-cooked, add the canned chickpeas and frozen spinach. Add 2 cups of water. Mix well, cover, and let it cook for 7-8 minutes.
- The curry will come together and thicken slightly (the consistency will be the same as when made in an Instant Pot). If you want a dry curry, you can increase the heat and let the excess moisture dry.
- Add Kasoori methi and garam masala powder. Serve hot.

Useful tips

I have used 3 cans of chickpeas here (each can weighing 15 oz/425 grams). Drain the water and rinse the chickpea well.

If using dry chickpeas, soak them in water overnight. Follow this recipe until adding chickpea. Cook chickpea separately for 20 minutes, then add the spinach and cook for a further 3 minutes. Use 1.5 cups of water to cook 1 cup of dried chickpeas.

Frozen spinach can be used directly without defrosting. If you are using fresh spinach, clean and chop them. Add them after pressure cooking the curry and simmer for 3-4 minutes.

A small amount of sugar is added to this curry to balance the tang from the tomatoes. Do not skip it.

Crush the Kasoori methi well before using it.

Canned tomatoes can be replaced with fresh tomatoes. If you are using fresh tomatoes, cook the tomatoes for 4-5 minutes, until they are soft and pulpy, before going to the next step.

FAQs

How to store this curry?

You can store it in the refrigerator for up to 5 days. It also freezes well and can be stored in the freezer for up to 3 months.

What to serve with chickpea curry?

It can be paired with Basmati rice or jeera rice. It can also be paired with naan or a loaf of crusty bread.

Bonus

This chana palak curry is:
- very easy to make,
- hearty and delicious,
- made without onion and garlic.

chickpea spinach curry served with basmati rice.

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