Old Delhi Chane Palak – A Classic Chandni Chowk Chickpea and Spinach Curry

Old Delhi, especially around Chandni Chowk, has long been a paradise for those who believe flavour should be bold, honest and deeply comforting.

From early morning kulcha and gol- gape chaat vendors to late-night korma and kabab stalls, the lanes around Old Delhistill cook much as they did generations ago. Chickpeas or as we call “chane” simmer slowly in spiced gravies, spinach, which is aLao called “palak” in Hindi language are folded in for nourishment, and every dish is built on patience. Chane Palak is a perfect example of this heritage cooking earthy chickpeas enriched with spinach, gently spiced and finished with fragrant garam masala and fresh ginger. It is humble food, but it carries the unmistakable character of Old Delhi’s food culture: robust, generous and deeply satisfying.

Old Delhi’s Chane Palak brings together protein-rich chickpeas and vibrant spinach in a sauce layered with cumin, coriander, chaat masala and dried fenugreek. It is the sort of dish that tastes even better the next day and belongs firmly in the tradition of hearty North Indian home cooking.

Ingredients

For the spinach purée-

150 g spinach, washed and chopped

1 mild green chilli

Few coriander leaves

1–2 garlic cloves

2 tsp Greek yoghurt

You may blanch the spinach briefly before blending for a brighter green colour. Blitz all ingredients into a smooth purée and set aside.

For the sauce-

400 g chickpeas (cooked or tinned, drained)

1 bay leaf

1 tsp cumin seeds

Pinch of asafoetida

1 medium white onion, finely chopped

1 tsp ginger and garlic paste

1 mild green chilli, finely chopped or pounded

1/2 tsp turmeric

1 tsp shop-bought or home-made chana masala

1 1/2 tsp coriander powder

1 tsp chaat masala

2–3 tomatoes, grated or puréed

1 tsp dried fenugreek leaves

1/2 tsp garam masala (for garnish)

Ginger juliennes (for garnish)

1 tsp lemon juice (for garnish)

Salt to taste

2 tbsp oil

Method

Heat the oil in a saucepan over medium heat. Add the bay leaf and cumin seeds. Once the seeds begin to sizzle, add the asafoetida to perfume the oil.

Add the chopped onion and fry until deeply golden brown, about 10–12 minutes. This stage builds the foundation of flavour, so do not rush it.

Stir in the ginger and garlic paste and cook until the raw aroma disappears.

Lower the heat and add the turmeric, chana masala, coriander powder and chaat masala with 2 tsp water. Fry gently for a few minutes so the spices do not burn.

Add the tomatoes and cook on medium heat until they soften completely and the oil begins to separate from the masala.

Tip in the chickpeas and mix well so they are fully coated. Add the dried fenugreek and salt at this stage.

Pour in the spinach purée, stir thoroughly, cover and simmer gently for 5–7 minutes so the flavours meld together.

Switch off the heat. Finish with a sprinkle of garam masala, fresh ginger juliennes and lemon juice.

Serve hot with crisp garlic naan or plain basmati rice for a proper Old Delhi-style meal.