Chana Palak or Chholay Palak - Chickpea and Spinach Curry
A no tomato curry that comes together in less than 20 minutes for a satisfying nutritious weeknight meal.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 tsp cumin seeds
- 1/2 cup minced onions
- 1.5 tsp garlic
- 3/4 tsp grated ginger
- 1/2 tsp salt
- 1/2 tsp chilli powder (cayenne)
- 1/3 tsp turmeric
- 1/2 tsp cumin powder
- 1/2 bouillon/ stock cube
- 19 fl oz canned chickpeas (used PC Blue Menu Chickpeas)
- 2 cups chopped washed spinach
- 1/4 tsp freshly cracked black pepper
- green chillies, cilantro for garnishing and extra flavour!
Instructions
- 1
Heat a lug of oil in a saucepan and when it starts to shimmer add the cumin seeds, they will crackle and smell delicious
- 2
Add the minced onion and cook just until the edges are golden brown
- 3
Now stir in the ginger and garlic and saute for a minute
- 4
Add in the remaining spices and saute for another minute
- 5
Now drain the can of chickpeas and add to the pot along with about 1.5 cup of hot water and your half a stock cube.
- 6
Bring to a boil and simmer for 15-20 minutes until the chickpeas reach desired tenderness.
- 7
Take off the stovetop and stir in the spinach, it will wilt instantly.
- 8
Top with your cilantro.
- 9
For greater heat remove kid sized portions and add some minced green chillies to the chickpeas or simply top with the chillies after plating
- 10
Goes well with rice and flatbreads.