
Chickpea spinach curry step-by-step recipe with video and photos.
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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
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.
Also, check out this recipe to make kala chana curry.
FAQs
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.
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.
Recipe card
Chickpea Spinach Curry (No Onion No Garlic)
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 teaspoon sugar
- Salt to taste
- 1 tablespoon kasoori methi dried fenugreek leaves
- 1 cup water
Spices
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 star anise
- ½ teaspoon hing asafetida
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder or as per taste
- 1 teaspoon garam masala
Instructions
Prep:
- Drain the liquid from the canned chickpeas and rinse them thoroughly.
- Crush the kasoori methi between your palms and set it aside.
Making the curry:
- Set the Instant Pot in saute mode and add oil.
- Add mustard seeds and let them splutter.
- 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.
- Mix well and saute for 3-4 minutes.
- Add the potatoes and saute for 2 minutes.
- Add chickpeas and spinach. Add one cup of water and deglaze the pot.
- Cancel saute mode and set the Instant Pot in pressure cook mode for 3 minutes.
- 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.
- Mix well and serve hot.
Holly says
Served with naan bread for dipping. Delicious!
Andrea says
this curry dish turned out absolutely amazing! so so good!
Sarah says
Hi , do you have any advice for how I can make this without an instant pot ? Thank you
Shilpa says
Hi Sarah,
I have included a section on stovetop instructions here: https://easyindiancookbook.com/chickpea-spinach-curry/#stovetop-instructions
You can see the tips section on how to use dried chickpeas and fresh spinach (instead of canned chickpeas and frozen spinach): https://easyindiancookbook.com/chickpea-spinach-curry/#useful-tips
Hope this helps.
- Shilpa
Kathy Williams says
Good to see that I can cook without onions can have garlic.
Kathy Williams says
Love these recipes without onions
Shilpa says
Hi Kathy,
Thank you. They are so delicious and incredibly easy to make. Hope you enjoy them as much as we do 🙂
- Shilpa