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Palak chana recipe

Palak chana recipe, a unique combo of spinach and chickpeas. Quick video and step by step detailed pictures.
Prep Time15 mins
Cook Time30 mins
Soaking time10 hrs
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 2 cups spinach/ palak
  • 1/2 cup Chana
  • 1 Onion
  • 2 Tomatoes
  • 4 Green chillies
  • 1 tsp Ginger garlic paste
  • 1/8 tsp Turmeric
  • 2 tsp Chana masala
  • 1/8 tsp Sugar
  • 1 tsp Lemon juice
  • Salt as needed

To temper

  • 1 tbsp Oil
  • 1 Cinnamon
  • 1 Clove
  • 1 Cardamom
  • 1/2 tsp Cumin


  • Wash and soak chana overnight. Next day, change water and pressure cook for 4-5 whistles with little salt. Chana should be cooked soft.
  • Clean spinach/ palak and measure 2 cups packed.
  • First sautee palak and green chilli (broken) in 1 tsp oil until the volume shrinks.
  • Cool down, puree (grind) it smoothly with little water.
  • Heat pan with remaining oil, add items under 'To temper' in order. Add finely chopped onion and fry well.
  • Once onion is soft, add ginger garlic paste. Give it a fry. (I forgot and added along tomato in next step)
  • Add finely chopped tomato and little salt. Cook until oil oozes out.
  • Pour in the palak puree. Add turmeric, sugar and chana masala powder. Cook for a minute.
  • Add cooked chana and adjust water. Simmer for 6 minutes.
  • Once thick, switch off the stove. Add lemon juice and mix.



  • You can skip lemon juice. If your tomatoes are tart, you can just skip lemon juice.
  • Make sure to add salt carefully as we add salt in various stages. 
  • Consistency purely depends on your need. You can make gravy by adding cooking cream or milk towards end.