Palak Kalachana Sabzi: Iron-Rich Spinach and Chickpea Curry
55 minutes
860 reads
About Palak Kalachana Sabzi: Iron-Rich Spinach and Chickpea Curry
This Palak Kalachana Sabzi is a delicious and nutritious Indian curry featuring spinach and black chickpeas. It's a powerhouse of iron and protein, making it a perfect meal for the whole family, especially growing children. The vibrant green spinach combines beautifully with the earthy black chickpeas, creating a flavorful and satisfying dish.Simple yet flavourful, this recipe uses readily available ingredients to create a healthy and hearty meal. The subtle spice blend complements the spinach and chickpeas without overpowering their natural tastes. Serve this wholesome curry with roti, rice, or naan for a complete and satisfying experience.
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
For the Chickpeas
For the Spinach
- 1 large bunch Spinach
For the Curry
- 2 medium Onion finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Vegetable Oil or your preferred cooking oil
- 1 tbsp Gram Flour besan
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Coriander Powder dhania
- 1/2 cup Tomato pureed
- 2 tsp Chili Powder adjust to taste, red
- 1/4 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 1/4 cup Coriander Leaves chopped, dhania, for garnish, fresh
Instructions
Prepare the Chickpeas
- Soak 1 cup of dried black chickpeas overnight. Pressure cook until tender (approximately 20 minutes). Drain and set aside.
Prepare the Spinach
- Wash and thoroughly cook 1 large bunch of spinach. Once cooled, coarsely chop or roughly blend.
Make the Curry
- Heat 1 tablespoon of vegetable oil in a pan or pot. Add 2 finely chopped onions and sauté until translucent. Add 1 tablespoon of ginger-garlic paste and sauté for another minute.
- Add 1 tablespoon of chickpea flour and sauté until lightly browned. This helps thicken the gravy.
- Stir in 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder. Sauté for 5 minutes.
- Add 1/2 cup of tomato puree and 2 teaspoons of red chili powder. Cook until the oil separates from the mixture.
- Add the cooked black chickpeas and chopped spinach. Season with 1 1/2 teaspoons of salt or to taste. Add about 1/2 cup of water, stir well to combine, and simmer for 10 minutes, covered.
- Remove from heat and stir in 1/4 teaspoon of garam masala. Garnish with fresh chopped coriander leaves.
Serve
- Serve hot with roti, rice, or naan bread.
Recipe Notes
Expert Tips for the Best Palak Kalachana Sabzi
- For a richer flavor, use ghee (clarified butter) instead of oil.
- Add a squeeze of lemon juice at the end for a brighter taste.
- If you prefer a smoother curry, blend the cooked spinach before adding it to the pan.
- Adjust the amount of red chili powder to your preferred spice level.
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Recipe Nutrition
Calories: 38kcalCarbohydrates: 9gProtein: 1gSodium: 1140mgFiber: 2gSugar: 4g
Santosh Bangar
Articles: 23
4 Comments
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This is wonderful! Can’t wait to taste it.
This is a fantastic recipe! Thanks for sharing.
So delicious! Excited to make it.
This looks so inviting! Thank you.