Serves 3
Chickpeas are very nutritious and when combined with Spinach they make an extremely healthy and delicious combination .This gravy goes well with Chapati, but I love it the best with hot ghee dosas !
Ingredients:
Chick peas - 100 g
Frozen spinach - 100 g or Palak - 10 leaves
Onion - 1 big
Tomato - 1 big
Garlic - 8 cloves
Ginger - 1"
Red Chili powder - 1 heaped tsp
Dry mango (armchoor) powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder- 1/2 tsp
Garam masala powder - 1/2 tsp
Cumin seeds -1/2 tsp
Kasoori Methi - 1/2 tsp
oil - 1 tbsp
Salt - as needed
Method:
-Soak the chickpeas overnight or for 8 hours .Pressure cook them for 1 whistle in high heat and simmer for 15 min with a tsp of salt and 1 cup of water.
-If using Palak, add them to boiling water for 3-4 mins and grind them. I used frozen spinach.
-Grind the onion,ginger and garlic to a fine paste.Chop the tomatoes.
-Add oil to a pan, when it heats up splutter the cumin seeds.
-Add the onion,ginger and garlic paste and saute on low heat until well browned. Add the tomatoes along with the chili powder,coriander and cumin powder,armchoor and garam masala powder.Mix well and cover and cook on low heat for 3-4 mins.When the tomatoes are cooked add the boiled chickpeas along with the water and mix well.
-Add the Spinach and kasoori methi and mix well.Cook on medium flame for 5 minutes.It's done !
Sending this to Pari's 'Only'-Vegan Cooking giveaway page.and seduce your tastebuds & Dish name starts with S
Chickpeas are very nutritious and when combined with Spinach they make an extremely healthy and delicious combination .This gravy goes well with Chapati, but I love it the best with hot ghee dosas !
Ingredients:
Chick peas - 100 g
Frozen spinach - 100 g or Palak - 10 leaves
Onion - 1 big
Tomato - 1 big
Garlic - 8 cloves
Ginger - 1"
Red Chili powder - 1 heaped tsp
Dry mango (armchoor) powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder- 1/2 tsp
Garam masala powder - 1/2 tsp
Cumin seeds -1/2 tsp
Kasoori Methi - 1/2 tsp
oil - 1 tbsp
Salt - as needed
Method:
-Soak the chickpeas overnight or for 8 hours .Pressure cook them for 1 whistle in high heat and simmer for 15 min with a tsp of salt and 1 cup of water.
-If using Palak, add them to boiling water for 3-4 mins and grind them. I used frozen spinach.
-Grind the onion,ginger and garlic to a fine paste.Chop the tomatoes.
-Add oil to a pan, when it heats up splutter the cumin seeds.
-Add the onion,ginger and garlic paste and saute on low heat until well browned. Add the tomatoes along with the chili powder,coriander and cumin powder,armchoor and garam masala powder.Mix well and cover and cook on low heat for 3-4 mins.When the tomatoes are cooked add the boiled chickpeas along with the water and mix well.
-Add the Spinach and kasoori methi and mix well.Cook on medium flame for 5 minutes.It's done !
Sending this to Pari's 'Only'-Vegan Cooking giveaway page.and seduce your tastebuds & Dish name starts with S
I like this curry, I've tried it at indian restaurant:-)
ReplyDeleteLovely dish Reni.. Healthy and delicious combo of channa and spinach... Will try this soon dear :-)
ReplyDelete