Ingredients

The following ingredients have 4 Servings
  • 250 g Spinach (Washed and chopped)
  • 1 pinch Baking soda
  • 5 tbsp Oil
  • 3-4 Dry red chilies
  • 1 tsp Cumin seeds
  • 1 cup Onion (Finely copped)
  • 5-6 cloves Garlic (Chopped)
  • 1 inch Ginger (Chopped)
  • 1/2 cup Tomato (Chopped)
  • 3 tsp Coriander powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Garam masala powder
  • 1 cup Dry Chole / Chickpeas (Soaked overnight and boiled with salt)
  • Salt to taste
  • 2 tbsp Lemon juice
  • Fresh cream for garnishing

Instruction

  • Pick the leaves from the spinach bunch and discard the stems.
  • Heat water in a big vessel and let it come to a boil.
  • Add 2 tsp salt and baking soda and spinach leaves in the boiling water.
  • Cook for 2 minutes.
  • Drain the spinach and run under ice cold water.
  • Blend in a blender to make a smooth paste.
  • Heat oil in a heavy bottom pan.
  • When the oil is hot, add cumin seeds and dry red chilies.
  • Add onion, garlic and ginger and fry till onions are slightly browned.
  • Now add tomatoes and fry for a minute.
  • Add coriander powder, red chili powder, garam masala powder and salt and fry for a minute.
  • Add half cup water and fry for 3-4 minutes.
  • Add the spinach puree and a cup of water.
  • Cook for 2-3 minutes.
  • Add the boiled chickpeas and salt to taste.
  • Cook for another 2-3 minutes.
  • Add lemon juice and mix well.
  • Garnish with fresh cream and serve hot.