This is the creamy, yummy recipe of Chickpea-Spinach curry in coconut milk
Ingredients: If using dried chickpeas, soak them overnight. Drain and rinse the soaked chickpeas, add water and pressure cook them.
- 3 cups of chickpeas
- 2 large tomatoes
- 2 medium onions
- 3 bay leaves
- 1-inch cinnamon stick
- 3 tbsp butter
- 1 tbsp oil
- Salt
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 3 tsp store-bought chana masala
- 2 cups chopped spinach
- 4-5 garlic cloves
- 1 inch ginger
- 1 can coconut milk
- 1 tsp cumin seeds
- Salt
- Sugar
- ½ cup chopped cilantro
- 1 tbsp Pumpkin seeds (optional)
- Readymade chana masala (optional)
Method:
- In a pan, add oil+butter and heat it
- Add cumin seeds, bay leaves, and cinnamon stick and fry them
- Add finely chopped onions
- Cook onions until they turn golden
- Then add red chili powder, turmeric powder, salt and sugar
- Mix and cook for 2-3 minutes
- Make paste of tomatoes, garlic, ginger
- Add tomato puree, mix well and cook on medium heat for 4-5 minutes until raw flavor of tomatoes go away
- Take ½ cup pressure cooked chickpea, add 1 tbsp pumpkin seeds (optional), water and make a paste
- Add this paste to curry, mix and cook it for 5 minutes
- Then add chopped spinach, mix and cook for another 3-4 minutes
- Add coconut milk, mix well
- Add chana masala powder if you are using it for this recipe
- Lastly, add cooked chickpea
- Adjust the consistency by adding water
- Cover and cook until oil start separating
- Adjust salt
- Garnish with cilantro
- Turn off the stove and enjoy the curry with garlic naan or roti!
Back to Savi’s Kitchen!