Spinach is a good source of iron, vitamins and calcium and I try to incorporate it a lot in my diet. This chickpea in a spinach curry is a delicious way to incorporate the green in your meal. The spinach is blanched and pureed and is blend with a onion and tomato gravy. You can also add paneer, corn or even meat to this gravy. Here is the recipe.


All you need is

Spinach - 250 g ( washed and chopped )
Baking soda - a pinch
Oil - 5-6 tbsp
Dry red chilies - 3-4
Cumin seeds - 1 tsp
Onion - 1 cup ( finely copped )
Garlic - 5-6 cloves
Ginger - 1 inch piece ( chopped )
Tomato - 1\2 cup ( chopped )
Coriander powder - 3 tsp
Red chili powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Chole \ Chickpeas - 3 cups ( soaked overnight and boiled with salt )
Salt to taste
Lemon juice - 2 tbsp
Fresh cream for garnishing

Method of preparation

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.
Keep aside.
Heat oil in a heavy bottom pan.
When the oil is hot, add cumin seeds and dry red chilies.
Add garlic and fry for 10 seconds.
Add onion and ginger and fry till onions are slightly browned.
Add tomatoes and fry for a minute.
Add coriander powder, red chili powder and garam masala powder.
Add half cup water and fry for 3-4 minutes.
Remove the pan from heat.
Let it cool for 10 minutes.
Blend the onion mixture in a blender to make a smooth paste.
Keep the same pan on heat.
Add the onion paste to the pan.
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.
Transfer in the serving bowl.
Garnish with fresh cream.
Serve hot with paratha, poori or rice.