Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spinach channa curry (chickpea curry). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Spinach Channa curry (chickpea curry) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook spinach channa curry (chickpea curry) using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spinach Channa curry (chickpea curry):
- Take 2 tins chick peas
- Get 500 gram spinach
- Make ready 2 Onion
- Take Ginger & garlic paste
- Get 1 tin chopped tomatos
- Take 4 Cloves
- Prepare 1/2 cinnamon stick
- Make ready 1 black cardamom
- Take 2 Tbsp chickpea masala
- Take 1 tsp coriander seeds
- Make ready 1 tsp red chilli powder
- Prepare 1 tsp jeera (cumin seeds)
- Take to taste Salt
- Take Oil
- Get 2 Bay leaves
- Prepare 2 green chilli
- Get Strips ginger
- Get Tea bag (optional)
Heat the curry paste in a large non-stick frying pan. A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. This Chickpea Curry has become one of my favorite meals.
Steps 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 🍚
It's super quick to make and packed with flavor! Chickpeas make a wonderful base for curry because they are ready immediately Fresh basil - could substitute baby spinach or kale. How do you make Chickpea Curry? 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.
So that’s going to wrap it up with this special food spinach channa curry (chickpea curry) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
