Description

🌱 Ingredients

• 1 cup dried chickpeas (chana), soaked overnight (or use canned chickpeas)

• 3 cups fresh spinach (palak, roughly chopped)

• 1 medium onion, finely chopped

• 1 medium tomato, chopped

• 1 green chili, slit

• 1 teaspoon ginger-garlic paste

• 1 tablespoon oil (sunflower or avocado oil)

• ½ teaspoon cumin seeds

• 1 teaspoon coriander powder

• ½ teaspoon turmeric powder

• 1 teaspoon garam masala

• ¾ teaspoon red chili powder

• ¾ teaspoon salt (adjust to taste)

• ½ cup water

• Fresh coriander leaves for garnish

🔥 Instructions

1. Prepare the Chickpeas:

• If using dried chickpeas, rinse them thoroughly and soak them overnight.

• Drain and pressure cook soaked chickpeas with enough water for about 2–3 whistles or until tender. If using canned chickpeas, drain and rinse them.

2. Sauté the Aromatics:

• Heat oil in a pan or Instant Pot. Add cumin seeds and let them crackle.

• Add finely chopped onions and sauté until golden brown.

• Stir in ginger-garlic paste and green chilies. Cook for 1–2 minutes.

3. Add Tomatoes and Spices:

• Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.

• Cook until the tomatoes soften and oil begins to separate from the masala (spice mixture).

4. Combine Chickpeas and Spinach:

• Add the cooked chickpeas to the pan and stir well to coat them with the spices.

• Add chopped spinach and cook for 5–6 minutes until the spinach wilts and blends with the chickpeas.

5. Finish the Dish:

• Add garam masala, stir gently, and let it simmer for 3–4 minutes to combine the flavors.

• Garnish with fresh coriander leaves before serving.