Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spinach channa curry (chickpea curry). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
This chickpea spinach curry is healthy, vegan, and ready in under half an hour. Tender chickpeas and spinach in a spiced tomato onion gravy, why not? Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if.
Spinach Channa curry (chickpea curry) is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Spinach Channa curry (chickpea curry) is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have spinach channa curry (chickpea curry) using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spinach Channa curry (chickpea curry):
- Get 2 tins chick peas
- Prepare 500 gram spinach
- Prepare 2 Onion
- Prepare Ginger & garlic paste
- Get 1 tin chopped tomatos
- Get 4 Cloves
- Make ready 1/2 cinnamon stick
- Get 1 black cardamom
- Take 2 Tbsp chickpea masala
- Prepare 1 tsp coriander seeds
- Take 1 tsp red chilli powder
- Get 1 tsp jeera (cumin seeds)
- Take to taste Salt
- Prepare Oil
- Prepare 2 Bay leaves
- Get 2 green chilli
- Make ready Strips ginger
- Make ready Tea bag (optional)
I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! When I finished cooking these Curried Chickpeas with Spinach I took a look at my notepad to make sure I had written down all the ingredients. Chickpeas are a great source of protein for vegetarians and spinach is a storehouse of iron.
Instructions to make Spinach Channa curry (chickpea curry):
- Boil the chickpea in the pressure cooker along with bay leaves, black cardamom, cloves and tea bag (optional) boil till you hear the two whistles from the pressure cooker. If you using the fresh chickpea you can soak them over night and cook it the pressure cooker the next day till they get soft. You can add 1/2 tsp baking powder in to that when you boil them, only use baking powder for fresh chickpea.
- In the other pot, boil the spinach for few mins and Blend it till you get nice and smooth paste.
- Heat up the oil in the other pan, add cumin seeds,1 Tbsp ginger and garlic, chopped onions, cook it till soft and brown in colour. Add chopped tomatoes and let it cook till it’s become in to nice paste. Add salt, coriander seeds, red chilli powder and chickpeas masala & little bit of water. Cook it for another 3-4 mins.
- Add Spinach purée and chickpeas (boiled). Add the same water that you boiled the chickpeas with. Don’t throw the water away. Let it cook for 20 mins or so till it’s starts to get in to nice gravy.
- At last, in the hot oil shallow fry the ginger strips and green chillis. Pour it on top of the curry.
- Ready and serve with your choice of Roti, naan or rice 🍚
If you are looking for channa recipe here are some of our favorites Serve the Palak Chole (Spinach & Chickpea Curry) along with a choice of Indian breads for dinner or in the for lunch along with Jeera. This Chickpea Curry is quickly becoming one of my favorite meals. It's super fast and easy to make and incredibly delicious! Chickpeas make a wonderful base for curry because they are ready immediately, and they are packed with plant fiber and protein. The flavor in this dish is quite mild.
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