chickpea curry

Spinach Curry with Chickpeas

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This spinach curry recipe is one of my favorite Indian dishes. When you see spinach and chickpea curry at an Indian restaurant, it’s called Chole Palak. There are many versions of this dish. One of my favorite versions is here, but that spinach curry recipe calls for asafoetida and garam masala. If you wish to explore Indian cooking, I highly recommend you seek those ingredients out, but with the recipe below, you can make a delicious spinach curry with ingredients you might already have in the kitchen.

Ingredients for Spinach Curry Recipe

1 pack frozen or canned SPINACH thawed, 10 to 15 oz
½ to 1 cup ONION chopped
HOT PEPPER to taste, chopped, optional
15oz can diced TOMATOES or 2 fresh tomatoes
2-4 cloves GARLIC finely chopped
1 Tbsp minced GINGER
15 oz can CHICKPEAS rinsed and drained
1-2 tsp CUMIN SEEDS
2 tsp CORIANDER POWDER
½ tsp TURMERIC POWDER
1 tsp CHILI POWDER
2-3 Tbsp OIL
SALT and PEPPER to taste

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spinach curry

How to Make Chickpeas and Spinach Curry

  • Heat oil on medium-high heat and add cumin seeds. The seeds should sizzle when they hit the pan and will brown and crack quickly, so only leave them cooking on their own for a matter of seconds.
  • Add in the onions and peppers and stir for about 1 minute.
  • Add in the garlic and seasonings and continue to stir another 1-2 minutes.
  • Empty one can of diced tomatoes and the ginger into the skillet and mix well with the other ingredients. Adjust the stove top heat as needed throughout the cooking process.
  • Add the canned chickpeas, rinsed and drain, plus 1-2 cups of water. Stir well and bring the skillet up to a simmer, then cover and cook for about 10 minutes.
  • Uncover and crush about ½ on the dish with a potato masher or fork. This will thicken up the dish and make it creamier. You can “smoosh” the entire dish if you like, but I prefer leaving about half of the chickpeas whole. Continue to simmer the curry uncovered until the water has cooked away to your desired consistency.

And that’s it! Spinach curry is often served very wet, sometimes almost soupy, but I prefer the dish much drier. Try the dish both ways and see which version you prefer. This Indian-style recipe is delicious, and maybe a good tactic to sway non-spinach lovers into giving spinach another try.

For more Indian recipes, check out this real-time Indian cooking lesson featuring some of my favorite Indian dishes.

mango curry
A complete Indian meal with mango curry, chana masala, and gobi matar.

Thanks for checking out our spinach curry recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

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Chole Masala Recipe with the fewest ingredients!

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chole masala

Chole masala is an Indian chickpea curry recipe. For this simple chole recipe, I’m using the fewest ingredients I can. I do add Garam masala and cilantro to this version of chickpea curry; for a super simple version of chole masala, these two ingredients can be optional, but certainly use them if you have them on hand. I’m leaving out the asoefetida and besan (chickpea flour), and also the onion, which I will often cook into a chana masala. Chickpea curry is a delicious Indian staple, and a great introduction to Indian cooking.

what you need to make Chole Masala

1 15oz can CHICKPEAS
1 15oz can DICED TOMATO
3-5 cloves GARLIC finely chopped
½ tsp CUMIN SEEDS
1 tsp CUMIN POWDER
½ tsp TURMERIC POWDER
1 tsp CORIANDER POWDER
1 tsp CHILI POWDER
SALT and PEPPER (to taste)
½ tsp GARAM MASALA (optional)
fresh chopped CILANTRO (optional)
OIL for sauteing
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chole masala
Chana masala is a great introduction to Indian cooking

how to make Chole Masala

  • In a skillet, heat oil on medium high heat.
  • When the oil is heated, add the cumin seeds, stir and allow to simmer for about 20 seconds.
  • Once the seeds begin to crack, add the finely chopped garlic.
  • Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble.
    As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
  • Stir in the chili powder, turmeric, coriander, and cumin powders (or substitute a premade curry mix instead).
  • Mix in the chickpeas and add ½ can of water.
  • Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
  • After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala.
  • If desired, add garam masala and then simmer uncovered to the desired consistency, remove and serve.
  • Garnish with fresh coriander leaves.
    Serve with rice or on its own.

Give this easy chole masala recipe a try and let me know what you think, and bon appétit!

And for more easy Indian recipe ideas, check out my Indian Recipes Playlist.

chole masala
click pic for easy Indian cooking recipes

Thanks for checking the chole masala recipe out, if you like it, then click a button or two below and share the dish with your friends, I appreciate it.
Thanks,
–Chef Buck

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Chole Palak Chickpea and Spinach Recipe

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chole palak

Chole Palak is an Indian-style spinach and chickpea recipe that’s super flavorful and a breeze to make.  With a few ingredients in the cabinet, this tasty dish is always just a few minutes away.

What You Need to Make Chole Palak

SPINACH  (13 oz can or frozen, or 3 cups chopped fresh)
CHICKPEAS  (15 oz can, rinsed and drained)
TOMATOES  (diced, 14 oz can—or 2 fresh tomatoes
HOT PEPPER  (1 or 2, minced)
GINGER  (1 Tbsp, minced)
OLIVE OIL  (2-3 Tbsp)
CUMIN SEEDS  (1 tsp)
ASAFOETIDA  (¼ tsp)
CORIANDER  (1 Tbsp)
CHILI POWDER  (1 tsp)
TURMERIC  (½ tsp)
GARAM MASALA  (1 tsp)
SALT (to taste)
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chole palak chickpea spinach
Chole Palak is a popular Spinach and Chickpea dish

How to Make Chole Palak

Heat olive oil on medium high heat and add cumin seeds and asafoetida.  The seeds should sizzle when they hit the pan and will brown and crack quickly.  Add the tomatoes, ginger, and peppers.  Mix well and then add the coriander, chili, and turmeric powder. 

Mix and allow the tomatoes to cook down 3-4 minutes.  Add the spinach and salt and stir well.  Add ¼ – ½ cup water—I like less water, but add as desired throughout the recipe.  Cover and let cook 3-4 minutes. 

Uncover and mix in chickpeas (also called garbanzo beans).  Add another ¼ cup of water, reduce heat to simmer, cover and cook for 5-6 minutes.  At this point the chickpeas will be soft enough to smash easily with a fork, which you don’t have to do, but I prefer the consistency of the dish if I mush about half of them. 

Add the garam masala and stir another minute or two, also adding more water if desired.  And that’s it! Enjoy! When I prepare an Indian meal, I almost always serve this dish; it’s easy, healthy, and delicious, so why not? Give chole palak a try, let me know what you think, and bon appétit!

For another fantastic dish, try Baingan Bharta, an Indian-style Eggplant Recipe.

baingan bharta eggplant

Thanks for Watching our Chole Plak Recipe Video!

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