Go Back Email Link
Chana Palak masala recipe

Kabuli Chana Palak | Spinach With Chickpea Curry | Kashmiri Palak Chole 

Kashmiri Style No Onion No Garlic
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Indian, Indian Kashmiri
Servings 6
Calories 270 kcal

Ingredients
  

  • 700 gm Spinach / Palak
  • 1/2 cup White chickpeas / Kabuli chana
  • 2 Tomatoes / Tamatar
  • As per taste Salt / Namak
  • 3 tbsp Mustard Oil / Sarso tel
  • A pinch Asafoetida / Hinge
  • 3 Cloves / Loung
  • 1 Black cardamom / Badi elachi
  • 1/2 tsp Cumin / Zeera
  • 1 tsp chopped Ginger / Adrakh
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Turmeric was/ Haldi
  • 1/2 tsp Coriander powder / Dhaniya
  • 1/2 tsp Fennel powder / Saunf
  • 1/4 tsp Ginger powder / Saunth
  • 1/2 tsp Garam masala
  • 2-3 Dry red chillies / Sukhi Lal mirch
  • 1/4 tsp Cinnamon powder / Dalchini
  • 1 tsp Ver / Kashmiri masala Tikki powder Optional

Instructions
 

  • Finely chop rinsed Spinach.
  • In a pressure cooker heat Oil.In hot Oil add Asafoetida, Cloves, broken Black Cardamom and Cumin.
  • Let the spices to crackle on low few seconds.
  • Add chopped Ginger, chopped Spinach and chopped Tomatoes.
  • Give a stir and then pressure cook without adding Water for about 5 minutes.
  • Next drop in soaked Chickpea, Kashmiri red chilli powder, Turmeric, Coriander powder, Fennel powder, Ginger powder, Garam masala, Cinnamon powder and dry red Chillies.
  • Sauté Spinach with spices on low till Water dries.
  • Next add 2 cups of Water and pressure cook for 2 minutes more.
  • Add and mix powdered Ver .Give it a boil for 1 minute and then switch it off to serve with Steamed Rice.