Palak Chana masala

A rare combo and an equally unique taste. Try this Palak Chana masala recipe and see what you were missing. #HappyCookingToYou #FoodFusion

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  • Chanay (Chickpeas) 1 & ½ cup soaked overnight
  • Water as required
  • Namak (Salt) 1 tsp
  • Haldee powder (Turmeric powder) ½ tsp
  • Water as required
  • Palak (Spinach) ½ kg chopped
  • Cooking oil 5-6 tbs
  • Pyaz (Onion) sliced 1 large
  • Lal mirch (Red chilli buttons) 3
  • Tamatar (Tomatoes) chopped 2 medium
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Water 3-4 tbs
  • Namak (Salt) ½ tsp or as required
  • Haldee powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) 1 tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or as required
  • Garam masala powder ½ tsp
  • Water ¼ Cup
  • Water ½ Cup
  • Fresh Methi (Fresh Fenugreek leaves) chopped 1 cup
  • Adrak (Ginger) 1 tbs julienne
  • Adrak (Ginger) julienne for garnishing
  • Egg boiled 1 for garnishing
  • Butter 1 tbs for serving


In a pot add chick peas, water, salt, turmeric powder, turn on the flame & mix it well. Bring it to boil.

Cover & let it cook until chick peas become soft. Strain & set aside.

In a pot filled with boiling water, add spinach & blanched for 3-4 minutes. Strain & set aside.

In a wok add oil, onion, red chilli buttons & fry until golden.

Add tomatoes & mix well. Add ginger garlic paste & cook until tomatoes become soft.

Add water & mix well again.

Add salt, turmeric powder, coriander powder, red chilli powder, garam masala powder & mix well.

Add water & mix well. Cook for 2 mints.

Add blanched spinach & mix well.

Mash the spinach with the help of masher.

Add boiled chick peas, water & mix well. Cook for 3-4 minutes.

Add methi leaves, ginger & mix well. Cook for 8-10 minutes on low flame.

Garnish with ginger, butter & boiled eggs & serve!

Recipe By: Kanwal Mohsin

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