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Chana Palak Masala

kala chana palak masala
Kala Chana (Black Chickpeas) simmered in mildly spiced spinach and yogurt sauce.  A tasty and nutritious combo of protein rich chickpeas and healthy greens.

Chickpeas/Garbanzo Beans/Bengal Gram/Chana - 1/2 cup
Onion - 1 medium
Cumin Seeds/Jeera - 1/2 tsp
Spinach/Palak - about 2 cups
Tomatoes - 2 medium
Dry Red Chillies - 5
Fennel Seeds/Saunf - 1 tsp
Ginger - an inch piece
Garlic - 3 big cloves
Kabab Masala or any other spice mix - 1/4 tsp
Yogurt/Curds/Dahi - 1/2 cup (optional)

How to prepare Kala Chana Palak Masala:
1. Soak chickpeas in water for 6 - 8 hours.  Cook soaked chickpeas in about 2 cups water till soft.
2. Finely chop onions and roughly chop tomatoes.
3. Puree washed baby spinach leaves, chopped tomatoes, dry red chillies, ginger, garlic and fennel seeds to a fine paste.  Add little water if required.
4. Heat about 1 tbsp oil in a pan.  Add cumin seeds and after few seconds add onions.  Saute till onions turn soft.  Add the spinach tomato puree, cooked chickpeas, kabab masala and salt.  Cook it covered for 8 - 10 minutes or till you get the desired consistency.
5. Lastly, add thick yogurt and bring it to a boil.  Serve Palak Chana Masala with rice and/or roti.


  1. delicious looking masala looks wonderful

  2. sounds delicious... great combo

  3. Looks so good! Is this an Awadhi recipe, woudld you happen to know?


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