Hearty and easy-to-make chana palak or chickpea spinach curry made with chickpea, spinach, and spices. The recipe I am sharing here is made without onion or garlic, yet it is super delicious and flavorful. It is ready in 20 minutes and can be paired with rice, aloo paratha, or naan bread.
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My chana palak recipe is inspired by the chickpea curry made at ISKCON, and this Hare Krishna recipe is for one of the popular curries served there. A typical Indian curry is made with onions, where onions are fried and then cooked with tomatoes and spices. Unlike the popular Punjabi chana masala, I am using tomatoes as the base of the curry in this recipe.
Why you will love this recipe
- This chickpea spinach curry is very easy to make.
- It is hearty and delicious and can be served with both rice and roti/bread.
- This chana palak recipe is made without onion and garlic. It is Jain-friendly and is suitable during Navratri fasting.
Ingredients
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.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Heat oil and add mustard seeds. Add cumin seeds, star anise, hing, and ginger. Saute for one minute (image 1). Add the tomatoes, ground cumin, ground coriander, turmeric, chili powder, sugar, and salt (image 2).
Step 2: Mix well and saute for 3-4 minutes. Next, add the potatoes and saute for 2 minutes (images 3 and 4).
Step 3: Add chickpeas, spinach, and one cup of water. Mix well and deglaze the pot (images 5 and 6).
Step 4: Cancel saute mode and set the
Expert Tips
I have used 3 cans of chickpeas here (each can weighing 15 oz/425 grams). Drain the water and rinse the chickpea well.
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.
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.
What to serve with chana palak?
Accompany with bread: Fresh and warm naan bread is a great choice to accompany chana palak.
Serve with plain or flavored rice: This chickpea spinach curry pairs well with plain steamed basmati rice. Saffron rice and jeera rice are some delicious side dish options for this dish.
Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal.
Recipe FAQs
You can store it in the refrigerator for up to five days. It also freezes well and can be stored in the freezer for up to three months.
If using dry chickpeas, soak them in water overnight. Follow this recipe until adding chickpea. Cook chickpea separately for 20 minutes, then add the frozen spinach and cook for a further 3 minutes. Use 1.5 cups of water to cook 1 cup of dried chickpeas.
Yes. This chana palak recipe is vegan and naturally gluten-free.
More recipes using chickpeas
If you tried this Chana Palak / Chickpea Spinach Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Chana Palak / 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 (use store-bought or homemade 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