Ingredients: (For 4 people)
- Spinach – 250 grams or a bunch
- Chickpeas – 1 cup
- Green Chili – 2 (finely chopped)
- Garlic – 1 clove
- Fennel seeds – 1/4 tspn
- Cumin seeds – 1/2 tspn
- Brinji leaf – a small leaf
- Onion – 1
- Ginger Garlic Paste – 1/2 tspn
- Tomato – 3
- Turmeric powder – 1/4 tspn
- Chili Powder or Masala Powder – 1/2 to 1 tspn (Depends on your spice level)
- Cumin powder – 3/4 tspn
- Coriander powder – 1 ½ tspn
- Lemon juice – 1 tspn
- Salt – to taste
- Oil – 1 or 2 tspns
Recipe:
- Soak Chickpeas in water for 6 to 8 hours. Cook Chickpeas till they are tender. If you are using pressure cooker, cook till 3 to 4 whistles.
- Finely Chop Green chilies, Onion and Tomatoes. Keep all this aside.
- Heat a tspn of Oil in a pan. Add Green Chilies and Garlic, fry till garlic turns into golden brown. Add Spinach and saute till all the leaves are wilted.
- Remove from heat and let this mix cool for at least 10 minutes. Then grind this mix in a blender. Now the spinach puree in ready.
- Heat 1 or 2 tspns of Oil in a pan. Add Fennel seeds, Cumin seeds and Brinji leaf. Once it starts spluttering add Onion and fry till it turns into golden brown.
- Add Ginger Garlic Paste and fry till the raw smell goes.
- Add Tomatoes and fry till they are soft. Then Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.
- Add Spinach puree, Salt, Lemon juice and very little Water(water used to cook chickpeas) to it. Cover and cook for 5 minutes. Stir this once in a while to avoid burning the bottom.
- Finally add Chickpeas. Again, Cover and cook for 5 minutes. Remove from heat and serve.