Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, spinach channa curry (chickpea curry). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Fill Your Cart With Color today! Packed with flavour, not too spicy, and perfect as a meal or side dish. We love Indian-style meals, and over the years, this chickpea and spinach curry recipe has quickly become a family-favourite. Chana saag is a creamy chickpea and spinach curry simmered in a tomato-onion gravy scented with warm Indian spices. 'Chana' refers to the chickpeas, and 'saag' is the Hindi name for curried greens, and in this case, spinach.
Spinach Channa Curry (Chickpea Curry) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Spinach Channa Curry (Chickpea Curry) is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook spinach channa curry (chickpea curry) using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spinach Channa Curry (Chickpea Curry):
- Take 2 tins chick peas
- Make ready 500 gram spinach
- Take 2 Onion
- Make ready 2 Tbsp ginger& garlic paste
- Get 1 Tin chopped tomatos
- Take 4 Cloves
- Take 1/2 cinnamon stick
- Make ready 1 Black cardamom
- Prepare 2 Tbsp chickpea masala
- Make ready 1 Tsp coriander seeds
- Make ready 1 Tsp red chilli powder
- Take 1 Tsp jeera (cumin seeds)
- Take to taste Salt
- Prepare Oil
- Get 2 Bay leaves
- Prepare 2 Green chilli
- Prepare 2 tbsp ginger strips
- Prepare Fresh coriander for garnish
- Take Tea bag (optional)
Mince and pound them together using a mortar and pestle. This Spinach Chickpea Curry, also known as Chana Saag, is a healthy vegan and gluten-free curry. This easy one-pot curry is made with chickpeas and spinach in a sauce made of onions, tomatoes, ginger, garlic and aromatic spices. Serve it with rice, quinoa, or naan for a perfect weeknight dinner!
Instructions to make Spinach Channa Curry (Chickpea Curry):
- Boil the chickpea in the pressure cooker along with bay leaves, black cardamom, cloves and tea bag (optional) boil until 2-3whistles. (If you using fresh chickpeas you can soak them over night and cook it the pressure cooker)You can add 1/2 tsp baking powder in to that when you boil them, only use baking powder for fresh chickpea.
- In another pot, boil the spinach for few mins and Blend it until you get nice and smooth paste.
- Heat up the oil in pan, add cumin seeds, ginger and garlic, chopped onions, cook until soft and golden brown in colour. Add chopped tomatoes and let it cook until it become like a paste. Add salt, coriander seeds, red chilli powder and chickpeas masala & little bit of water. Cook it for another 3-4 mins.
- Add Spinach purée and chickpeas (boiled). Add same water that you boiled the chickpeas with. Let it cook for 30 mins until nice gravy.
- Add little oil in to clean put. Shallow fry the ginger strips and green chillis. Pour it on top of the curry.
- Serve into the bowl and enjoy.
This easy one-pot curry is made with chickpeas and spinach in a sauce made of onions, tomatoes, ginger, garlic and aromatic spices. Serve it with rice, quinoa, or naan for a perfect weeknight dinner! Spinach is used as a base for many curry dishes, with the inclusion of meat, paneer (cheese) or chickpeas to add some protein into the curry. It's traditionally eaten with roti, homemade whole wheat flatbreads. If you can get hold of them, the authentic version of this dish uses mustard leaves, which add a nice tang to the overall flavour.
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