Palakh Chana – Spinach with Yogurt & Chickpeas

Palakh Chana


  • 2 tbsp butter
  • 1 small onion, medium diced
  • 3 cloves garlic, chopped
  • 1 tbsp minced fresh garlic
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 2 – 10 oz boxes of frozen whole-leaf spinach, thawed
  • 1 tsp salt, or to taste
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 1 cup whole milk yogurt strained / Greek yogurt
  • 1 cup canned chickpeas, drained and rinsed


  1. Heat the butter in a skillet over medium heat
  2. Add the onion and saute until soft and lightly brown, about 3 minutes
  3. Add garlic, ginger, garam masala and coriander powder and cook briefly, stirring constantly, 10 – 15 seconds
  4. Add the spinach and 1/2 cup water. Cook while stirring until well mixed and heated through, 2 – 3 minutes
  5. Remove from the heat and season with the salt, pepper and sugar
  6. Transfer the content of the skillet to a food processor, add the yogurt and puree
  7. Return to the skillet and stir in the chickpeas
  8. Set over medium heat, stirring occasionally until hot
  9. Season to taste with salt and pepper
  10. Serve hot with Indian bread or rice

Serves: 4

Inspiration source: Fine Cooking

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