Chickpea Spinach Curry

Step 1

Pick, rinse and add dried chickpeas into a bowl and cover with plenty of water.

Step 2

Let the chickpeas soak in water for 8-12 hours. After 12 hours they will double in size.

Step 3

Now drain the water thoroughly and rinse multiple times.

Step 4

Add drained chickpeas to a pan of boiling water or pressure cooker with a pinch of salt. Cook until completely soft. If using a pressure cooker cook for 20-25 minutes or up to 6-7 whistles. On stove top in a pan it may take 45-50 minutes.

Step 5

Drain excess water and set the cooked chickpeas aside. If using canned chickpeas you can directly go to making of the palak chana curry.

Step 6

Soak 8 whole cashews in warm water for 15 minutes. Drain, add 2 teaspoons water and grind to a very smooth paste.

Step 7

Thoroughly rinse and finely chop the spinach leaves.

Step 8

Peel 3 garlic cloves, 1 inch ginger piece and chop 2 green chilies. Mince and pound them together using a mortar and pestle.

Step 9

heat 2 tablespoons oil in a pan. Temper with cumin seeds. Add the minced ginger-garlic-chilies and fry for a minute

Step 10

Add the chopped spinach leaves and saute till they wilt.

Step 11

Now add chopped onions. Mix well and saute for a minute.

Step 12

Next add the chopped tomatoes and mix.

Step 13

Now add pureed tomatoes. Mix well and add spice powders, ie garam masala powder, turmeric powder and red chili powder.

Step 14

Mix thoroughly and cook in medium flame for 5-6 minutes. Now add cashew paste and mix well. Season with salt.

Step 15

Mix and cook in medium flame for 5 more minutes. Add cooked chickpeas and simmer for 3-4 minutes.

Step 16

Add chopped cilantro leaves, mix well and remove from flame.