Iron-Rich Black Chana and Spinach Curry
Boost your health with this iron-rich curry 💪 Perfect for everyday meals. This recipe combines the goodness of black chana and spinach, blended with aromatic spices and a creamy texture from cashews and curd. It's a wholesome dish that pairs beautifully with rice or roti, making it ideal for everyday meals. A simple yet nutritious recipe to share with your loved ones!
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Ingredients
Black chana (soaked & boiled)250g
Spinach (palak) leaves1bundle
Curd1/2cup
nos Cashews6
Cooking oil2tbsp
Ghee1tbsp
Jeera1tsp
Hing1pinch
Onion (finely chopped)2
Ginger garlic paste1tsp
Turmeric powder1/4tsp
Red chilli powder1tsp
Coriander powder1tsp- Jeera powder1/4tsp
Garam masala1/4tsp
Kasuri methi1tbsp- Salt1pinch
Fresh coriander (for garnish)1
Nutrition (per serving)
Calories
121.4kcal (6.07%)
Protein
5.2g (10.3%)
Carbs
10.8g (3.93%)
Sugars
1.6g (3.26%)
Healthy Fat
4.1g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Iron-Rich Black Chana and Spinach Curry
- Step 1
Soak and boil black chana until tender (4–5 whistles in a pressure cooker).
- Step 2
Blanch spinach and cashews in hot water, then transfer them to cold water to retain their color.
- Step 3
Blend spinach, cashews, and curd into a smooth paste using a blender.
- Step 4
Heat oil in a pan, add jeera, hing, onion, and ginger-garlic paste. Sauté until the onions turn golden brown.
- Step 5
Add turmeric powder, red chilli powder, coriander powder, jeera powder, and garam masala. Stir well to combine.
- Step 6
Pour in the spinach puree and 1 cup of the water used to boil the chana. Mix thoroughly.
- Step 7
Add the boiled chana to the pan and cook for 6–7 minutes, allowing the flavors to meld together.
- Step 8
Finish by adding kasuri methi and garnishing with fresh coriander leaves.
- Step 9
Heat ghee in a small pan, add hing and red chilli powder to make a tadka. Pour the tadka over the curry before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
121.4kcal (6.07%)
Protein
5.2g (10.3%)
Carbs
10.8g (3.93%)
Sugars
1.6g (3.26%)
Healthy Fat
4.1g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the spinach is blanched quickly to retain its vibrant green color.
Adjust the spice levels according to your preference by modifying the quantity of red chilli powder.
Serve the curry hot with freshly cooked rice or soft rotis for the best taste.
For a thicker consistency, simmer the curry for a few extra minutes.
Use fresh kasuri methi for enhanced aroma and flavor.
FAQS
Can I use canned chickpeas instead of black chana?
Yes, you can use canned chickpeas as a substitute. However, black chana has a distinct flavor and texture that complements this curry.
Can I skip the cashews in this recipe?
Cashews add creaminess to the curry, but you can substitute them with almonds or skip them entirely if needed.
How do I blanch spinach properly?
Boil water, add spinach leaves for 30 seconds, then transfer them to ice-cold water immediately to stop the cooking process.
Can I make this curry vegan?
Yes, replace curd with a plant-based yogurt and skip the ghee to make it vegan.
How long can I store this curry?
You can store the curry in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Suman Yadav
(@sumansauthenticrecipe)
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
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