Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Spinach and Chickpea Curry

Traditional Recipe 9: Spinach and Chickpea Curry recipe

🧺 Ingredients

• Fresh spinach (palu): 300g (chopped)
• Cooked chickpeas: 150g
• Oil: 20ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Green chillies: 2 (chopped)
• Ginger-garlic paste: 1 tsp (10g)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Spinach and Chickpea Curry

1. Wash and chop fresh spinach finely.
2. Heat oil (20ml) in heavy kadai over medium heat (160°C).
3. Add mustard seeds; crackle 30 sec.
4. Add cumin seeds; fry 30 sec.
5. Add asafoetida, green chillies; fry 1 min.
6. Add ginger-garlic paste; sauté 2 min until light golden.
7. Add chopped spinach; stir well for 3-4 min. Spinach will wilt and reduce.
8. Add cooked chickpeas; mix thoroughly.
9. Add turmeric, red chilli, coriander, salt (5g), sugar; stir well.
10. Cook on medium heat (150°C) for 10-12 min, stirring occasionally.
11. Spinach should be completely wilted, chickpeas tender and well-flavored.
12. Add lemon juice; stir well.
13. Serve hot with rice or rotli. Should be green, creamy, aromatic.

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