Chana Palak / Chickpea Spinach Curry (No Onion No Garlic)
Hearty 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 it is super delicious and flavorful. It is ready in 20 minutes and can be paired with rice or naan.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 343kcal
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.
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.
Calories: 343kcal | Carbohydrates: 48g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 721mg | Potassium: 810mg | Fiber: 13g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 18mg | Calcium: 124mg | Iron: 5mg