Indian chickpea spinach curry: A complete guide
Indian chickpea spinach curry, known as Chana Palak Masala, is a hearty, nutritious dish. It combines the rich flavors of chickpeas with the freshness of spinach. Originating from the diverse culinary landscapes of India, this vegetarian dish is rich in protein and vitamins. It captures the essence of Indian spices. Let's start cooking this beloved staple of Indian cuisine.
Gather the following ingredients
For this curry, you need one cup dried chickpeas (soaked, drained), two cups fresh spinach (chopped), one large onion (finely chopped), two tomatoes (pureed), two cloves garlic (minced), one-inch ginger (minced), one teaspoon cumin seeds, half a teaspoon turmeric powder, one teaspoon coriander powder, half a teaspoon garam masala, salt to taste, two tablespoons oil, and water as required.
Prepare the chickpeas
Begin by cooking the soaked chickpeas. In a pressure cooker or a large pot, add the drained chickpeas along with three cups of water and half a teaspoon of salt. If using a pressure cooker, cook for about 10 minutes after reaching high pressure. For pot cooking, simmer for approximately an hour or until they are tender. Once cooked, set them aside without draining.
Saute the spices
Heat oil in a large pan over medium heat. Add cumin seeds and wait for them to sizzle, about 30 seconds. Then add the chopped onions, sauteing until golden brown. Incorporate minced garlic and ginger, frying for one minute until they emit a fragrant aroma. This technique releases their flavors into the oil, crucial for forming our curry's flavor base.
Add tomatoes and spices
To this aromatic mixture, add pureed tomatoes along with turmeric powder, coriander powder, and salt to taste. Cook on medium heat until oil begins to separate from the mixture at the edges, which usually takes about eight minutes. This step is crucial as it cooks down the tomatoes, integrating them with the spices and creating depth in flavor.
Combine all elements
Add the cooked chickpeas and their liquid to the masala. Mix in chopped spinach until it wilts, about five minutes on low-medium heat. Sprinkle garam masala on top, stir, and turn off the heat. This keeps the spinach's color vibrant against the creamy chickpeas, making the dish visually appealing and tasty. It pairs well with rice or flatbread, offering a nutritious and flavorful meal.
