Recipe: To Try At Home Spinach chickpeas curry

Recipe: To Try At Home Spinach chickpeas curry Delicious, fresh and tasty.

Spinach chickpeas curry. Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have.

Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves.

Season, add the lemon juice, and serve with basmati rice.

How to Make Chickpeas and Spinach Curry.

You can cook Spinach chickpeas curry using 18 ingredients and 12 steps. Here is how you cook that.

Ingredients of Spinach chickpeas curry

1. Prepare 1/2 cup of spinach puree.

2. Prepare 250 gms of chickpeas.

3. Prepare 2 of green chillies.

4. Prepare 2 of tomatoes.

5. You need 2 of onions.

6. It’s 1 piece of ginger.

7. You need 8-10 of garlic clove.

8. Prepare 2 tbs of chole masala.

9. It’s 1 of black & green cardamom.

10. Prepare 1 of cinnamon stick.

11. It’s 1 of bay leaf.

12. You need 1 tbsp of dry fenugreek leaves.

13. You need 1/2 tbsp of dry mango powder.

14. You need 1/2 tsp of garam masala.

15. Prepare 1/2 tbsp of red chilli powder.

16. It’s as per taste of Salt.

17. Prepare 1/4 tbsp of baking soda.

18. You need as needed of Oil.

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.

Packed with flavour, not too spicy, and perfect as a meal or side dish.

We love Indian-style meals, and over the years, this chickpea and spinach curry recipe has quickly become a family-favourite.

Spinach chickpeas curry step by step

1. Soaked the chickpeas overnight or for 7-8 hours.

2. Drain & add chickpeas with3-4 cups of water in pressure cooker sprinkle 1/2 tbsp salt & soda or as required..

3. Pressure cook the chickpeas till they are cooked completely..

4. Now take a pan add 2 tbsp oil after heat oil add garlic saute few seconds now add ginger roughly chopped onion, tomatoes, green chilli fry all 2-3 mins. Now switch off the gas..

5. After mixture gets cool take mixie jar add mixture grind very make a smooth paste..

6. Again heat a pan add 5-6 spoons oil add bay leaf, cumin seeds, one black cardamom,1 green cardamom one stick cinnamon till they are fragnant. Add onion garlic ginger and tomato paste..

7. Now add all spices mix it very well..

8. Continue to saute till oil leave the sides of the masala & the masala is well browned..

9. Then add spinach puree mix well.Now cook it for 5 mins..

10. Add the cooked chickpeas stir well. Now add 2 cups water..

11. Now sim the gas till the palak chole gravy thickens and becomes smooth..

12. Serve hot with naan, roti, jeera rice..

My pantry is usually well-stocked up with beans, rice, tomatoes, and.

How To Make This Spinach And Chickpea Curry Recipe.

Cooking garlic, onions, and ginger in coconut oil.

Adding the spices to the oil.

Warm coconut oil (or canola oil) in a medium-sized dutch oven or large saucepan over medium-high heat.