Go Back
–+ servings
Chholay Palak
Print

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. 
Servings 3
Author Sarah Mir

Ingredients

  • ½ tsp cumin seeds
  • ½ cup minced onions
  • 1.5 tsp garlic
  • ¾ tsp grated ginger
  • ½ tsp salt
  • ½ tsp chilli powder (cayenne)
  • ⅓ tsp turmeric
  • ½ tsp cumin powder
  • ½ bouillon/ stock cube
  • 19 fl oz canned chickpeas (used PC Blue Menu Chickpeas)
  • 2 cups chopped washed spinach
  • ¼ tsp freshly cracked black pepper
  • green chillies, cilantro for garnishing and extra flavour!

Instructions

  • Heat a lug of oil in a saucepan and when it starts to shimmer add the cumin seeds, they will crackle and smell delicious
  • Add the minced onion and cook just until the edges are golden brown
  • Now stir in the ginger and garlic and saute for a minute
  • Add in the remaining spices and saute for another minute
  • 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.
  • Bring to a boil and simmer for 15-20 minutes until the chickpeas reach desired tenderness. 
  • Take off the stovetop and stir in the spinach, it will wilt instantly.
  • Top with your cilantro.
  • For greater heat remove kid sized portions and add some minced green chillies to the chickpeas or simply top with the chillies after plating
  • Goes well with rice and flatbreads.