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
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.
A complete Indian meal with mango curry, chana masala, and gobi matar.
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Let’s cook a complete Indian meal in real time. For this dinner, I’m cooking chana masala, mango curry, and gobi matar. These dishes work well together. All recipes are posted below, but Indian cooking is all about flexibility and taste, so tweak these recipes and make them your own, or follow them exactly, and then experiment at a later time.
Ingredients for Mango Curry Recipe
4 large, very ripe and juicy MANGOES 1 cup YOGURT 1-2 Tbsp CUMIN SEEDS dash of ASAFOETIDA ¼ cup CURRY LEAVES chopped well 4-5 Tbsp GINGER finely chopped 2-3 Tbsp CHICKPEA FLOUR a.k.a. besan 2 Tbsp OIL for cooking SALT to taste
Use super-duper ripe mangoes to make mango curry. The mangoes should be VERY RIPE, soft and juicy. Peel and pit the mangoes and place the fruit in a bowl. Crush the mango until it’s a wet, semi-lumpy mess.
Add in about 1 cup of Greek-style yogurt and mix well. In a large pot, heat oil on medium high heat. Add cumin seeds and asafoetida and cook 30-40 seconds. Add curry leaves, half of the ginger, and chickpea flour. Stir and continue cooking about 2 minutes. Add mango mixture and 1 cup of water and stir well with ingredients in pot.
Bring to a bubble, then reduce the heat, cover and let simmer about 10 minutes. Stir occasionally and add more water to the mango curry as desired. After 10 minutes, add the remaining ginger, cover and let cook another 5 minutes. That’s it! Serve mango curry over rice, and enjoy!
A complete Indian meal with mango curry, chana masala, and gobi matar.
Chana Masala Recipe
Many chana masala (chickpea curry) recipes include onion; sometimes I use onion, sometimes I don’t, it mostly depends on the other dishes I’m serving with the chana masala.
I do often include asafoetida and chick pea flour. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but ti’s still wonderful. Asafoetida is also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.
I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring, especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes.
Chana Masala Ingredients: 1 15 oz can CHICKPEAS (or 2 cups) 1 15 oz can DICED TOMATOES (or 2 fresh diced) 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 1 HOT PEPPER (minced) 1-2 Tbsp OLIVE OIL 1 Tbsp CHICK PEA FLOUR (also called besan) 1 tsp CUMIN SEEDS 1 tsp CHILI POWDER 1 tsp GARAM MASALA 1/8 tsp ASAFOETIDA (optional, also called hing) ½ tsp TURMERIC SALT (to taste)
In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. 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. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup 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 along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own.
Gobi Matar Recipe
Cauliflower is good and good for you, especially if you curry it up–and this Indian-style cauliflower curry recipe will help.
Ingredients: 1 med CAULIFLOWER (cut into florets) 1 15 oz can DICED TOMATOES (or 2 med tomatoes) 1 8 oz can GREEN PEAS 1/8 tsp ASAFOETIDA (optional, also called Hing) 1 large ONION (chopped) 1 HOT PEPPER (finely chopped) 1 tsp GINGER (finely chopped) 1 Tbsp GARLIC (finely chopped) 1 tsp CHILI POWDER (sub cumin powder for less heat) 1 tsp CUMIN SEEDS ½ tsp TURMERIC POWDER 1 tsp CORIANDER POWDER 1 tsp GARAM MASALA 2-3 Tbsp OLIVE OIL ¼ cup WATER SALT (to taste)
How to Make Indian Gobi Matar
In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well.
Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like…I should say 1-10 minutes.
I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that’s it—your cauliflower and peas will be transformed into something delicious (I know it’s hard to believe, but trust me).
Make these dishes and try them out. The mango curry is a sweet, delicious treat, the chana masala is an Indian foods must, and the gobi matar tastes great and is great for your health. Give Indian cooking a go, and bon appétit!
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that will save you money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
For another Indian favorite, try this Indian spinach recipe called Chole Palak.
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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) Check out current prices for Indian Spices on Amazon.
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!
Click a button below and share the spinach curry with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
