Your folders
Your folders

Export 13 ingredients for grocery delivery
Step 1
Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
Step 2
Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted. Serve with yogurt and chapatis.
Your folders

341 viewstwosleevers.com
4.7
(14)
5 minutes
Your folders

640 viewscooking.nytimes.com
4.0
(77)
Your folders

626 viewsindianhealthyrecipes.com
4.8
(20)
15 minutes
Your folders

185 viewsgreatcurryrecipes.net
4.5
(68)
15 minutes
Your folders

290 viewsmexicanfoodjournal.com
4.4
(8)
10 minutes
Your folders

423 viewsmypocketkitchen.com
5.0
(1)
Your folders

329 viewscookbook.pfeiffer.net.au
4.5
(2)
20 minutes
Your folders

330 viewsvegrecipesofindia.com
4.9
(36)
12 minutes
Your folders

334 viewsmaricruzavalos.com
5.0
(1)
Your folders
55 viewsbbc.co.uk
5.0
(1)
Your folders

403 viewstaste.com.au
4.6
(5)
30 minutes
Your folders

360 viewsbbcgoodfood.com
15 minutes
Your folders

310 viewsallrecipes.com
5.0
(1)
45 minutes
Your folders

223 viewsbeyondsweetandsavory.com
5.0
(8)
Your folders

220 views177milkstreet.com
50 minutes
Your folders

188 viewsposhjournal.com
5.0
(7)
20 minutes
Your folders

263 viewscooking.nytimes.com
4.0
(187)
Your folders

195 viewseatingwell.com
Your folders

350 viewshot-thai-kitchen.com
20 minutes