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Palak chana is a combination of a paste of blanched spinach and boiled chana or Bengal gram. It is cooked in a gravy that comprises onions, ginger, garlic, tomato paste and a variety of spices. The steps to make this healthy palak chana at home are very easy as you will find reading my recipe.

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KEY TAKEAWAYS

Palak chana is a popular dish in the Northern parts of India.
Serve it with roti, paratha, or steamed rice for a wholesome meal.

Palak chana tastes mildly spicy, earthy, and creamy.
Other similar recipes are aloo palak, chana masala, palak paneer, and dal palak.

The Ingredients:

500 grams palak (spinach, blanched, paste)
200 grams chana (Bengal gram, soaked, boiled)
2 bulbs garlic (whole)
2 tbsp refined oil
½ tsp cumin seeds (jeera)
1 piece bay leaf (torn in half)
2 pieces dry red chilies
½ cup onions (medium size, finely chopped)
½ tsp green chilies (crushed)
½ tsp ginger and garlic (crushed)
1 tsp red chili powder
½ tsp garam masala powder
¼ tsp turmeric powder
¼ tsp Kashmiri red chili powder (optional)
1 tbsp water
½ cup tomato paste
Salt to taste

I found this recipe on the back of my son’s old drawing sheet. He had drawn a plate of food, and underneath, I remembered that I had written the recipe during a phone call with my aunt. I smiled and decided to try it the next day.

My husband said it was full of “childhood warmth,” and the boys loved the surprise. Now, it is our art-with-heart dish. That sheet reminded me how motherhood blends everything—recipes, calls, crayons, and memories—all coming together in the simplest ways to create the most heartfelt meals.

How to Make Palak Chana? (Step by Step Guide with Images)

Step 1: Take 500 grams of palak (spinach), remove the stems and wash the leaves nicely. Keep them aside on a plate or a strainer so that the extra water drains off.

Step 2: In a separate container, soak 200 grams of chana (Bengal gram) and 2 bulbs of garlic (whole) for at least 2 hours. Boil them in a pressure cooker for up to 1 or 2 whistles and keep them aside.

(Pro tip: For best results, it is better to soak the chana overnight).

Step 3: Now, boil the spinach for about 2 minutes. Remove them on a strainer and keep aside to cool down completely. When it has cooled down, make a smooth paste of it in a blender and keep it aside.

(Pro tip: Do not discard the boiled water. It will be used while making the gravy).

Step 4: Now, heat 2 tbsp of refined oil, or any cooking oil, in a separate frying pan or kadai on a medium flame. When the oil heats up, add ½ tsp of cumin seeds (jeera), 1 piece of bay leaf (torn in half), and 2 pieces of dry red chilies. Let them cook for about half a minute or so.

Step 5: Now, add ½ cup of onions (medium size, finely chopped) to it, stir and fry them for about another half a minute until the onions turn soft and translucent.

Step 6: At this stage, add ½ tsp of green chilies (crushed) and ½ tsp of crushed ginger and garlic to it. Mix them nicely and cook for about 15 seconds.

Step 7: When the ingredients are fried nicely, turn the flame to low and add 1 tsp of red chili powder, ½ tsp of garam masala powder, ¼ tsp of turmeric powder, ¼ tsp of Kashmiri red chili powder, and 1 tbsp of the water you kept after boiling the spinach. Mix them all nicely and fry them for about two minutes on a low flame.

(Pro tip: The quantity of red chili powder can be adjusted according to your heat tolerance).

Step 8: When the ingredients are fried nicely and you can smell the aroma, add ½ cup of tomato paste to it, mix it nicely and cook for 3 to 4 minutes more.

Step 9: When the tomato is cooked nicely, add the boiled chana to it. Mix it nicely with the cooked masala and let it cook further on a high flame for about 2 to 3 minutes more so that the moisture evaporates from the boiled chana.

Step 10: Now, add the spinach paste to it and mix it nicely.

Step 11: Then, add salt to taste and a glass of the boiled spinach water to it. Give it a nice mix. Cover the kadai and let it cook on a medium flame for about 4 to 5 minutes.

Step 12: After 5 minutes, remove the cover and check the consistency of the sabzi. If you think it is too thick, add some more water and cook for another 2 to 3 minutes.

Step 13: Your tasty and spicy homemade palak chana is now ready to consume. Take it out in a serving bowl and serve it hot with steamed rice, roti, or paratha along with some spicy onion rings, pickle, and green chilies.