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Palak and Chickpea Curry Recipe for One

Nutritional Values

Recipe Type:

Non-Veg

Calories 450

kcal

Total Time 30

min

Ingredients :

1 cup fresh spinach (palak), chopped
1/2 cup cooked chickpeas
1 small onion, finely chopped
1 small tomato, chopped
1/2 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (adjust to taste)
Salt to taste
1 tablespoon cooking oil
1/4 cup coconut milk (optional, for added creaminess)
Fresh coriander leaves for garnish
Lemon wedges for serving (optional)

Banane Ki Vidhi

Sauté Aromatics:

    • Heat oil in a pan over medium heat.
    • Add cumin seeds and let them splutter.
    • Add finely chopped onions and sauté until they turn golden brown.

Add Spices and Tomato:

    • Add ginger-garlic paste and sauté for a minute until the raw aroma fades.
    • Mix in coriander powder, turmeric powder, and red chili powder.
    • Add chopped tomatoes and cook until they become soft and the oil starts to separate.

Cook Spinach:

    • Add chopped spinach to the pan and cook until it wilts and reduces in volume.

Introduce Chickpeas:

    • Add cooked chickpeas to the spinach mixture and stir well.
    • If using coconut milk, add it at this stage for a creamy texture.

Simmer and Season:

    • Allow the curry to simmer for a few minutes, allowing the flavors to meld.
    • Season with salt according to taste.

Garnish and Serve:

    • Garnish with fresh coriander leaves.
    • Serve hot with rice or roti, accompanied by lemon wedges if desired.

PFCF (Per Serving):

  • Protein: 30%
  • Fat: 35%
  • Carbohydrates: 35%

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