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This chickpea spinach curry, also known as Chana Palak Masala, brings the rich flavors of Indian cuisine right to your home kitchen. The combination of protein-packed chickpeas with nutrient-dense spinach creates a satisfying meal that balances both health and flavor in perfect harmony.
I first created this curry when trying to impress my vegetarian friends at a dinner party. The fragrant spices filled my apartment with such an inviting aroma that neighbors actually knocked on my door asking what I was cooking. Now it's my go-to recipe whenever I need a comforting meal that never fails to satisfy.
Ingredients
- Sunflower or canola oil: Provides a neutral base that lets the spices shine
- Onion, garlic, and ginger: Form the aromatic foundation crucial for authentic flavor
- Ground spices (coriander, turmeric, cumin, and cayenne): Create the perfect balance of warmth and depth
- Crushed tomatoes: Add tanginess and create the sauce consistency
- Cooked chickpeas: Provide hearty protein and wonderful texture
- Vegetable stock: Enhances flavor while creating the perfect consistency
- Spinach: Adds color, nutrients, and a pleasant textural contrast
- Garam masala: Brings complex, warm notes that round out the dish
- Lemon juice: Brightens everything with necessary acidity
- Optional coconut milk: Creates richness and helps mellow spice levels for those who prefer a creamier curry
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat oil in a large pan over medium-high heat and add finely chopped onions. Cook for 8-10 minutes until they turn a beautiful golden color. This slow caramelization builds the essential flavor base for the entire dish. Be patient here as properly cooked onions make all the difference.
- Bloom the Garlic and Ginger:
- Add crushed garlic and finely grated ginger to the golden onions. Cook for 1-2 minutes while stirring constantly to prevent burning. You'll know they're ready when the raw smell disappears and your kitchen fills with their aromatic fragrance.
- Toast the Spices:
- Add ground coriander, turmeric, cumin, and cayenne pepper to the pan. This critical step activates the essential oils in the spices intensifying their flavors. Stir continuously for exactly 2 minutes to prevent scorching while ensuring maximum flavor development.
- Create the Base:
- Pour in crushed tomatoes, chickpeas, and vegetable stock then increase heat to high. Once boiling, reduce to medium-low and simmer for 10 minutes, stirring occasionally. This allows the chickpeas to absorb the spice flavors while the sauce thickens to the perfect consistency.
- Incorporate the Spinach:
- Add salt, sugar, and spinach to the simmering curry. If using frozen spinach, increase heat until bubbling again then simmer for an additional 5 minutes. The spinach will wilt down considerably and integrate beautifully with the sauce.
- Finish with Aromatics:
- Stir in garam masala, lemon juice, and coconut milk if using. The garam masala adds complex warmth while the lemon juice brightens the entire dish. Coconut milk provides creaminess and helps balance the spices. Garnish with fresh cilantro and serve piping hot.
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The garam masala is truly the secret weapon in this recipe. I remember the first time I made this curry without it and while still good it lacked that authentic restaurant quality depth. My Indian neighbor later taught me that adding garam masala at the end rather than cooking it with other spices preserves its delicate aromas making all the difference.
Perfect Pairings
This curry shines when served alongside basmati rice which perfectly catches every drop of the flavorful sauce. For a complete Indian feast consider adding naan bread to scoop up the curry or prepare a simple cucumber raita on the side to cool the palate between bites. The cooling yogurt in raita balances the warming spices beautifully.
Spice Level Variations
Adjust the heat level of this curry to suit your preference by varying the amount of cayenne pepper. For a mild family-friendly version use just a pinch while spice enthusiasts can increase to a full teaspoon. Remember that the coconut milk option helps temper the heat while adding creaminess so consider adding more if you've been heavy-handed with the spices.
Storage Instructions
This curry keeps exceptionally well in the refrigerator for up to 4 days in an airtight container making it perfect for meal prepping. The flavors actually continue developing overnight creating an even more delicious lunch the next day. For longer storage freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop adding a splash of water if needed to restore the consistency.
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With its perfectly balanced flavors and nourishing ingredients, this curry is destined to become a staple in your meal rotation.
Frequently Asked Questions
- → Can I use canned chickpeas for this curry?
Yes, canned chickpeas work perfectly in this dish. Simply drain and rinse them before adding to the curry. Two standard 15oz cans will provide the 2.5 cups needed for this recipe.
- → How spicy is this Chana Palak Masala?
The spice level is adaptable. For a milder version, use just ¼ teaspoon of cayenne pepper or omit it entirely. For more heat, use the full ½ teaspoon or add additional chili flakes to taste.
- → Can I substitute fresh spinach for frozen?
Absolutely! If using fresh spinach, you'll need about 10oz (300g) as it cooks down significantly. Wash thoroughly and roughly chop before adding to the curry. It will wilt quickly in the hot sauce.
- → Is coconut milk necessary for this dish?
Coconut milk is optional but adds a lovely creaminess and slight sweetness that balances the spices. The curry is still delicious without it if you prefer a lighter version or have dietary restrictions.
- → How can I store and reheat leftovers?
This curry actually improves in flavor after a day in the refrigerator. Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water if needed. It also freezes well for up to 3 months.
- → What can I serve with Chana Palak Masala?
Traditional accompaniments include basmati rice, naan bread, roti, or paratha. For a complete meal, add a side of cooling raita (yogurt cucumber dip) and a simple kachumber salad.