Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
2 cups spinach leaves, washed and chopped
1 can (15 ounces) chickpeas, drained and rinsed
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 green chili, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish
Banane Ki Vidhi
- Prepare the ingredients: Wash and chop the spinach leaves. Drain and rinse the chickpeas. Finely chop the onion and tomatoes. Mince the garlic, grate the ginger, and finely chop the green chili.
- Sauté aromatics: Heat the cooking oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add minced garlic, grated ginger, and chopped green chili. Sauté until fragrant.
- Add onions: Add the finely chopped onions to the skillet. Sauté until they turn translucent.
- Add tomatoes: Add the finely chopped tomatoes to the skillet. Cook until they soften and break down, forming a thick paste.
- Add spices: Stir in ground coriander, turmeric powder, red chili powder, garam masala, and salt to taste. Mix well to combine with the onion-tomato mixture.
- Add chickpeas and spinach: Add the drained and rinsed chickpeas to the skillet. Stir well to coat them with the spice mixture. Then add the chopped spinach leaves. Stir until the spinach wilts and cooks down.
- Simmer: Cover the skillet and let the curry simmer for about 10-15 minutes, allowing the flavors to meld together and the chickpeas to absorb the flavors.
- Adjust seasoning: Taste the curry and adjust the seasoning if necessary.
- Garnish and serve: Garnish the Spinach and Chickpea Curry with fresh cilantro leaves before serving.
