Chana Palak | Chickpea Spinach Curry
By Priya Lakshminarayan · cookilicious.com
45 minServes 4
A creamy spinach and chickpea curry tempered with whole spices, finished with kasuri methi and lemon.
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| prepBoil water with salt and sugar in a large pot | ||||||||
| 280 g spinach | Blanch spinach 2 min, ice bath | Blend spinach, chillies, cashew & cilantro | Stir in spinach puree & garam masala, cook 3–4 min | Finish with Kasuri methi & lemon juice | ||||
| 240 ml water (for blanching spinach) | ||||||||
| salt (for blanching spinach) | ||||||||
| 1 tsp sugar | ||||||||
| cashew paste, part of 1 tbsp (for spinach puree) | ||||||||
| 15 g cilantro with stems (for puree; reserve remainder for garnish) | ||||||||
| 3 green chillies | ||||||||
| 1 tbsp vegan ghee | Temper cumin, red chillies & whole spices | Sauté onions & ginger garlic paste 2 min | Add tomatoes & cashew paste, cook 4–5 min | Add dry spices, cook 1 min | Stir in chickpeas | Add water, cover & simmer 7–8 min | ||
| 1 tsp cumin seeds | ||||||||
| 1 bay leaf | ||||||||
| 1 cinnamon stick | ||||||||
| 4 cloves | ||||||||
| 4 peppercorns | ||||||||
| 3 dried red chillies | ||||||||
| 1 tbsp ginger garlic paste | ||||||||
| 150 g chopped onions (reserve some for garnish) | ||||||||
| 180 g chopped tomato | ||||||||
| cashew paste, part of 1 tbsp (for tomato base) | ||||||||
| salt (to taste) | ||||||||
| 1 tsp chilly powder | ||||||||
| 1/2 tsp turmeric powder | ||||||||
| 1 tsp coriander powder | ||||||||
| 1/4 tsp asafoetida | ||||||||
| 1 tsp pomegranate powder (optional) | ||||||||
| 1/8 tsp cardamom powder | ||||||||
| 440 g chickpeas, drained | ||||||||
| 480 ml water (for cooking curry) | ||||||||
| 1 tsp garam masala | ||||||||
| 1 tbsp Kasuri methi | ||||||||
| 1 tbsp lemon juice | ||||||||
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