Introduction

I still remember the first time I ate this Chana Masala with Palak. It was not like the usual chana masala I knew. I tried it at a friend’s home, and the mix of spinach and chana was so tasty and different. The flavor was rich, a little tangy, and full of spice. I liked it so much that I asked for more. That meal stayed in my mind for a long time, and I decided to try it at home one day.

When I cooked it myself, the smell of chana and spinach filled my kitchen. The soft spinach, cooked chana, and warm spices made such a nice, homely taste. Since then, this Chana Masala with Palak has become one of my favorite dishes. It is healthy, tasty, and always reminds me of that special meal.

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Ingredients of Chana Masala

 

Portion/Servings: 6–7 pax
Preparation Time: 10 mins
Cooking Time: 50 mins

• Chickpea / Kabuli Chana – 200 gms (soaked overnight)
• Bay leaf – 1 pc
• Black cardamom – 1 pc
• Cinnamon – ½ inch piece
• Cloves – 5 pcs
• Green cardamom – 2 pcs
• Black pepper – 7–8 pcs
• Salt – 1 tsp
• Water – as required

For Gravy:

• Oil – 2 tbsp
• Bay leaf – 2 pcs
• Black cardamom – 1 pc
• Green cardamom – 2 pcs
• Cloves – 5–6 pcs
• Black pepper – 9–10 pcs
• Jeera (cumin seeds) – 1 tsp
• Onion – 3 medium (in paste form)
• Ginger & garlic paste – 2 tbsp
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Green chilli – ½ tbsp (chopped)
• Tomatoes – 3 medium (in paste form)
• Chana masala – 2 tbsp
• Coriander – 1 tbsp (chopped)
• Boiled chana with stock – as required
• Salt – ½ tbsp

For Tadka:

• Ghee – 2 tsp
• Jeera (cumin seeds) – ½ tsp
• Hing (asafoetida) – ½ tsp
• Red chilli powder – 1 tsp
• Kasoori methi – 1 tbsp (crushed)

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Instructions of Chana Masala

Step 1: Cook the Chana

Take the overnight soaked chana and place them in a pressure cooker. Add bay leaf, cinnamon stick, black cardamom, cloves, green cardamom, peppercorns, and salt. Pour in enough water to cover the chana completely. Cook on medium flame for 4–5 whistles, or until the chana becomes soft. If the chana was not soaked well, cook for 7–8 whistles.

 

Step 2: Prepare the Masala

Heat oil in a heavy-bottomed pan. Add bay leaves, black cardamom, green cardamom, cloves, black peppercorns, and cumin seeds. Let them crackle and release their aroma. Add onion paste and sauté on medium flame until it turns golden brown, about 5–6 minutes. Add ginger-garlic paste and cook until the raw smell disappears. Mix in turmeric, red chilli powder, and coriander powder. Stir well and cook for a minute.

Now add tomato purée and cook until the oil starts separating from the masala. Add chana masala powder and mix everything nicely so that the flavors combine well.

 

Step 3: Combine Chana and Masala

Add the boiled chana along with its stock into the pan. Mix well so that the masala coats all the chana evenly. Bring the mixture to a boil and let it cook for 10–12 minutes on low flame so that all the flavors blend beautifully.

 

Step 4: Prepare the Tempering

In a small pan, heat ghee. Add cumin seeds and let them crackle. Then add asafoetida, switch off the heat, and mix in red chilli powder and crushed kasoori methi. Pour this aromatic tempering over the simmering chana masala. Stir gently and let it cook for another 2–3 minutes to absorb the flavors.

 

Step 5: Serve

Transfer the chana masala into a serving bowl. Garnish with fresh coriander leaves, green chilies, and onion rings. Serve hot with puris or bhature for a wholesome, comforting meal.

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About the Recipe

This Chana Masala Recipe is a tasty mix of palak (spinach) and kala chana (black chickpeas) cooked together in a thick, flavorful gravy. It is simple, healthy, and full of comforting flavors. You can make it with black or white chana, but black chana gives a deeper, earthy taste that goes very well with spinach.

The main secret of this recipe is how you cook the spinach. Blanching it in salted and slightly sweet water keeps its bright green color. Putting it right into cold water after boiling helps it stay fresh and vibrant. Then, blending it with a little curd makes the gravy smooth and gives a light tangy flavor.

The tempering of cumin, black pepper, cloves, cardamom, and a small piece of dagad phool (stone flower) gives a lovely aroma. Instead of tomatoes, curd brings the perfect sour taste. When the gravy starts releasing oil, add the boiled chana, a pinch of kasuri methi, and some kitchen king masala to finish.

This Chana Masala Recipe tastes best with puris or chapatis. It is healthy, full of flavor, and perfect for everyday meals or special occasions. Every time I make it, it fills the kitchen with a warm, homely aroma and makes everyone happy at the table.

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Cooking Tips

• Always soak the chana overnight to ensure it cooks evenly and becomes soft after pressure cooking.
• When blanching spinach, add a little salt and sugar to the boiling water — this helps preserve its bright green color.
• Immediately transfer the blanched spinach to cold water to prevent overcooking and color loss.
• Blend the spinach with curd for a naturally creamy and slightly tangy base.
• Do not discard the water used to boil the chana — it’s rich in nutrients and can be used to adjust the consistency of the gravy.
• Skip tomatoes in this recipe since the curd already provides the needed tanginess.
• Add kasuri methi and kitchen king masala towards the end to enhance flavor and aroma.

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Pairing Guide

This Chana Masala Recipe tastes best with hot, fluffy puris — they soak up the spinach gravy beautifully. You can also pair it with jeera rice or parathas for a hearty meal. A side of sliced onions, lemon wedges, and green chilies adds freshness and a bit of crunch to balance the richness of the curry.

For drinks, a chilled chaas or sweet lassi complements the spiciness of the chana masala perfectly. If you’re serving it for guests, a simple cucumber salad or papad on the side makes the meal even more satisfying.

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Frequently Asked Questions

 

1. What makes this Chana Masala Recipe different from the regular one?

This Chana Masala Recipe includes blanched spinach blended with curd, creating a rich green gravy instead of the usual tomato-based one. It combines the goodness of palak and chana in one dish.

 

2. Can I use white chana instead of black chana for this Chana Masala Recipe?

Yes, you can easily make this Chana Masala Recipe with white chana. Both versions taste great, but black chana gives a deeper, nuttier flavor.

 

3. Why do we blanch the spinach in this Chana Masala Recipe?

Blanching helps retain the bright green color of the spinach. Adding salt and sugar to the water enhances the color, and transferring it to cold water prevents it from turning dark.

 

4. Can I skip curd in this Chana Masala Recipe?

Curd adds a mild tang and creaminess to the gravy. If you skip it, you can use a little cream or cashew paste, but the flavor will slightly change.

 

5. Is dagad phool necessary for this Chana Masala Recipe?

Dagad phool adds a unique earthy aroma. If you don’t have it, you can skip it, but it does elevate the authentic restaurant-style flavor of this Chana Masala Recipe.

 

6. Can I prepare this Chana Masala Recipe without onions and garlic?

Yes, you can make a Jain version of this Chana Masala Recipe by skipping onions and garlic. Increase the amount of ginger and add a pinch of asafoetida (hing) for balance.

 

7. How long should I pressure cook the chana in this Chana Masala Recipe?

Usually, 4–5 whistles are enough for soft and cooked chana. The exact time may vary depending on the size and type of chana used.

 

8. Can I use canned chickpeas for this Chana Masala Recipe?

Yes, canned chickpeas can be used for convenience. Just rinse them well and skip the boiling step, adding them directly to the spinach gravy.

 

9. How can I make the Chana Masala Recipe spicier?

You can add extra green chilies or a pinch of garam masala toward the end to increase the spice level in this Chana Masala Recipe.

 

10. What is the best way to store leftover Chana Masala?

Store leftovers of this Chana Masala Recipe in an airtight container in the refrigerator for up to 2 days. Reheat on low flame, adding a little water if the gravy thickens.

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