My Food and travel memoir

This is a very tasty vegetarian dish which goes well with Rice, Paratha or even Puri. Do make and enjoy this light and healthy with spinach and protein rich chickpeas.

INGREDIENTS-

Chickpeas – 1 tin/ 1 cup, soaked and boiled.

Spinach – cleaned and chopped, 2 cups

Asafoetida/Hing – 1/4th Tsp.

Mustard seeds – 1 Tsp

Curry leaves

Red chilli – 1-2 broken

Whole spices – 1 small Cinnamon, 1 Black cardamom, 2 Cloves.

Ginger – ½ inch + Garlic – 4 cloves, paste

Onion – 1 big, chopped

Tomato – 1 chopped

Oil – 2 tbsp.

Salt to taste.

Masala paste to grind 

Grated coconut – 1/3rd  cup

Green chillies – 2 no

Coriander powder – 1 tsp.

Cumin seeds – ½ tsp.

Cardamom – 1 no

Fried gram dal – 2 tsp

Cashewnuts – 2 

Poppy seeds/Khuskhus – 1 tsp 

METHOD:

Grind the ingredients for the masala paste to a fine paste using enough water.

Pour the oil into a large saucepan and place on medium flame, add the mustard seeds, all the whole spices i.e., small cinnamon, black cardamom, cloves and curry leaves and fry for a minute.

Add the ginger, garlic, red chilli and chopped onion and fry till it turns brown.

Add the turmeric and tomatoes and fry till tomatoes becomes soft and little oil separates.

Add the spinach and sauté well till its soft. 

Add the chickpeas and fry for 3-4 minutes.

Now add the ground coconut masala, 2 cups water and salt. Cook for 5-7 minutes or till done. Check the salt and consistency of the curry and adjust accordingly.

Enjoy with hot steaming rice and papad.

“One cannot think well, love well, sleep well if one has not dined well.” 

M.F.K. Fisher