Ingredients

The following ingredients have 4 Servings
  • 1 medium onion chopped
  • 3 medium tomatoes chopped
  • 1 Serrano chili peppers
  • 1 can garbanzo beans
  • 2 cups water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon asofetida ((hing))
  • 3 cloves
  • 1/2 inch cinnamon stick
  • 2 bay leaves
  • 2 cardamom pods
  • 1 cup cut leaf spinach
  • 1 tablespoon vegetable oil
  • 1/2 cup cilantro leaves for garnish

Instruction

  • Pressure cook drained garbanzo beans with 2 cups of water for 2-3 whistles or until soft enough so they get mashed really easily.
  • Take all the non powdered spices(bay leaf, cinnamon, cardamom, cloves) and crush them a bit using a mortar and pestle or pulse in grinder/blender.
  • In a large pan, heat the oil on medium heat. Add all the spices and roast them for 3-4 minutes until they start to give out an aroma.
  • Add in the chopped onions and cook on medium heat until the onions are golden brown.
  • Add in the tomatoes and mix well .
  • Add in the spinach and cooked garbanzo beans and salt and mix well.
  • Cook on medium low heat covered for 15-20 minutes with occasional stirring.
  • Garnish with fresh chopped cilantro leaves.
  • Serve hot and garnish with finely chopped onions and lemon juice and serve with Roti or Naan or buttered bread!