Here's a delicious and hearty Chickpea, Spinach, and Potato Curry—a comforting dish packed with protein, fiber, and rich flavors. This curry is perfect for a wholesome meal and pairs beautifully with rice or naan.
Spinach dal has always been one of my staple dishes. While making it the other day, I started thinking about how beautifully spinach complements hearty ingredients.
That’s when I decided to switch things up and try a chickpea, spinach, and potato curry instead. It was a delicious experiment—and a big hit with everyone!
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Why Should You Make This Curry
- Packed with nutrition
- Easy & budget friendly
- Vegan and gluten-free
- Delicious and versatile
Ingredients
Chickpeas: They are great source of plant-based protein and one of the key ingredients of this dish.
Potato: Another important ingredient is potato which makes the curry thick and satisfying.
Spinach: This introduces freshness and color to balance the heavier ingredients. I would recommend using baby spinach leaves. However, you can use any fresh spinach leaves.
Onion-ginger-garlic-tomato: I have used chopped onion to make the curry base. You can use onion paste as well. However, this might give a different texture to the curry base. Ginger and garlic paste along with tomatoes are used in the curry base.
Spice Powders: turmeric powder, coriander powder, cumin powder and red chili powder.
Whole Spices: Cumin seeds. I totally avoided garam masala in this recipe, it helps to keep the taste distinct from regular chana masala curry. If you like you can either add cinnamon, cardamom and clove in the oil or garam masala powder while making curry base.
Oil: I use vegetable oil for this recipe.
Others: green chili, salt, etc.
Instructions
This comforting chickpea curry is a home-style Indian dish that blends green leafy vegetable and legumes with fragrant spices. Chickpea and potato curry is a very popular dish in Indian household.
The key difference between chickpea and potato curry and chickpea, spinach, and potato curry is the inclusion of spinach, which alters the dish’s flavor, texture, nutritional value, and overall appearance.
Follow step-by-step instructions to learn this curry recipe.
I have used boiled chickpeas. However, to make this chickpea curry from scratch, you need to soak the chickpeas for almost 4-5 hours. After soaking drain the water and pressure cook them with salt and water for 3-4 whistles under medium flame or until they turn tender.
Once they are boiled, drain the water and keep aside the boiled chickpeas.
Now heat 2 tablespoons of oil and toss in cubed potatoes along with a pinch of salt and turmeric powder. Fry the potatoes on medium heat until they're golden and lightly crispy on the outside. Once done, remove and set aside.
Making the Curry Base
In the same pan, add the remaining oil and toss in cumin seeds. Allow them to crackle, releasing a nutty aroma. Then add chopped onions and sauté until they turn soft and translucent.
Stir in ginger and garlic paste and cook for a few minutes until the raw smell fades. Next, add chopped tomatoes and green chili. Sauté until the tomatoes break down and the raw tang disappears, creating a rich, flavorful base.
Mix in your spice blend: turmeric powder, ground cumin, ground coriander, red chili powder, and salt to taste. Stir everything well so that the spices coat the onion-tomato mixture evenly. Then, pour in about ½ cup of water to help the spices cook through and avoid burning, simmering it gently for a few minutes until the oil separates from the masala.
Addition of Chickpea, Spinach and Potato
Add the fried potatoes and boiled chickpeas, stirring gently to combine them into the spiced base. The potatoes soak up the flavors beautifully, and the chickpeas add hearty protein.
Now add the chopped spinach, spreading it evenly over the curry mixture. Cover the pan with a lid and allow it to cook for a few minutes.
The spinach will release its natural water, helping to blend the ingredients and cook down into the curry.
Pour in about 1 more cup of water and adjust seasoning as needed. Bring the curry to a gentle boil, letting it simmer until it reaches a semi-liquid consistency.
Turn off the heat and let the curry rest for 5 minutes with the lid on. This final resting time allows the flavors to meld together. Once done, remove the lid and serve hot.
Serving Suggestions
Chickpea potato spinach curry is a versatile and flavorful dish that pairs well with a variety of accompaniments. Here are some serving suggestions to make your meal complete:
As this dish popular in South Asian countries, it is best served with steamed white rice. You can also pair it with pulao, ghee rice, jeera rice, etc.
It also pairs well with any type of Indian flatbreads like naan, paratha, roti, etc. You can even have it with dinner rolls or bread slices.
Along with the mains, serve this curry with sides like chutney, raita or pickle.
Substitutions
Chickpeas, Potatoes and spinach are the primary ingredients of this recipe. A common variation of this curry uses sweet potatoes instead of regular potatoes, making it a chickpea, sweet potato, and spinach curry.
You can swap chickpeas with kidney beans or white beans.
Variations
- You can make this curry creamier by adding a splash of coconut milk or a bit of fresh cream.
- If you love spicy version of this curry, then add extra chili powder or fresh green chili for more heat.
Storage
Allow the curry to cool completely before storing it. If you have made a large batch, can speed up the cooling process by dividing the curry into smaller portions. Transfer the cooled curry into airtight containers. When stored properly in the refrigerator, chickpea spinach potato curry can last for 3 to 5 days.
Top tips
- Make sure chickpeas are properly boiled before adding them to the curry.
- Wash the spinach leaves thoroughly to remove the dirts.
- Always use fresh ingredients for better result.
- If you want a thicker sauce, use the back of your spoon to gently mash some of the cooked potatoes and/or chickpeas against the side of the pot.
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Chickpea Spinach and Potato Curry
Materials
- 1½-2 cups Chickpea Boiled
- ¾ cup Potato cut into cubes
- 2 cups Fresh Spinach chopped
- ½ cup Onion chopped
- 2 teaspoon Ginger Paste
- 1½ teaspoon Garlic Paste
- ¼ cup Tomato chopped
- Salt to taste
- 1 teaspoon Cumin Seeds
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Red Chili Powder
- ⅔ teaspoon Turmeric Powder
- 2 nos Green Chili
- 3-4 tablespoon Vegetable Oil
Instructions
- Heat 2 tablespoon of oil and fry the potato cubes with salt and turmeric powder and keep aside once they turned golden.
- Add the remaining oil in the pan and add cumin seeds into it.
- Once it starts crackling, add chopped onions and fry till it turns transparent.
- Next add ginger and garlic paste and cook for few minutes.
- Add chopped tomato and green chili. Cook until the raw smell of tomato disappears.
- Now add turmeric powder, cumin, coriander and red chili powder and salt to taste. Mix well.
- Slowly add ½ cup of water and allow to cook the spices for few minutes.
- Next add fried potatoes and boiled chickpea. Combine well.
- Add chopped spinach and cover the pan with a lid for few minutes.
- Spinach will release water and slowly get cooked. Mix well.
- Once the spinach is cooked, add 1 more cup of water and check the seasoning of the curry.
- Boil the curry until it comes to a semi-liquid consistency.
- Turn off the heat and allow 5 minutes of standing time covering the pan with a lid.
- Later open the lid and serve hot chickpea spinach and potato curry.
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