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+ servings

Garlicky Chickpeas In Spinach Curry

Smita
Chickpeas are cooked in a spinach gravy and tempered with lots of garlic.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Indian Cuisine.
Servings 4

Ingredients
  

Stove top Method

  • 2 Cups Boiled soft chickpeas
  • 1 Medium Cubed Potato
  • 2 Cups Blanched and pureed spinach.
  • 1 Big Chopped ripe tomato
  • 1 Medium Chopped Onion
  • 1 Tbsp Ginger -Garlic Paste
  • 1 Tsp Chopped Garlic
  • 1 Tsp Cumin Seeds
  • 1 Dry red chilli
  • 1 Tsp Coriander Powder
  • 1 Tsp Red Chilli Powder
  • ½ Tsp Garam Masala Powder
  • ½ Tsp Turmeric Powder
  • Salt according to the taste
  • 1 Tbsp Oil

For Tempering

  • 1 Tbs Ghee/Butter/Oil
  • 1 Tsp Chopped Garlic
  • ½ Tsp Red Chilli Powder

Instructions
 

Stove Top Method

  • Take a pan.
  • Add oil to it .When its hot enough add cumin seeds and dry red chilli.Let it crackle.
  • Add chopped garlic to it .Saute it till it looks light brown.Add chopped onion and stir it for 1 minute.At this moment add ½ tsp of salt to it.Mix it properly.Add ginger garlic paste and saute till the raw smell is gone.
  • Add turmeric powder ,red chilli powder ,and coriander powder to it .Stir and cook it for 1 minute.
  • Add Chopped tomato to it .Cook it for 2-3 minute till the spice mix look mushy.
  • At this stage add potato and chickpeas to it .Stir and mix it properly.Cook it on slow flame for 1 minute.
  • Add spinach puree and garam masala to it .Stir it and mix it with chickpeas and potatoes.
  • Add two cups of water to it .Taste the gravy and add salt according to your taste .
  • Let it cook for 2 minutes on slow flame .
  • If its thick for your liking add some water if its thin ,let it cook for 1 more minute.
  • Chickpea spinach curry is ready .

Tempering(optional)

  • Add one tbsp of butter /ghee /oil to a small tempering pan.
  • When its hot enough add chopped garlic to it .when it looks light brown add red chilli powder and pour it immediately over chickpea spinach curry.
  • Serve it hot and enjoy.
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