My daughter enjoys chickpeas and I always try to be creative with them. The curry I made today goes really well with roti.
Serves up to 3-4 people
Preparation time: 60 minutes
Ingredients:
1 cup of chickpeas (channa)
1 bunch of spinach
1 large tomato
6 cloves of garlic
1 stick of cinnamon
1/4 tsp of turmeric
2 tsp of red chilly powder
1 tsp of dhal makhani powder
2 tbsp of heavy cream
pinch of dried fenugreek leaves
1 tbsp of butter
salt as required
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water.
2.Heat butter in the skillet and add cinnamon stick. Saute till nice aroma comes, then add garlic. Saute for 2 minutes.
3.Chop the tomatoes and add them. Saute till they wilt and then add turmeric, red chilly powder and salt.
4.Then add the chopped spinach and allow to cook. Close the lid for 10 minutes and then add chickpeas.
5.Add dhal makhani powder and allow it to cook in a medium flame for about 20 minutes.
6.When the gravy starts to thicken add heavy cream and dried fenugreek leaves. Bring it to boil. Serve with rice/ roti.
Serves up to 3-4 people
Preparation time: 60 minutes
Ingredients:
1 cup of chickpeas (channa)
1 bunch of spinach
1 large tomato
6 cloves of garlic
1 stick of cinnamon
1/4 tsp of turmeric
2 tsp of red chilly powder
1 tsp of dhal makhani powder
2 tbsp of heavy cream
pinch of dried fenugreek leaves
1 tbsp of butter
salt as required
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water.
2.Heat butter in the skillet and add cinnamon stick. Saute till nice aroma comes, then add garlic. Saute for 2 minutes.
3.Chop the tomatoes and add them. Saute till they wilt and then add turmeric, red chilly powder and salt.
4.Then add the chopped spinach and allow to cook. Close the lid for 10 minutes and then add chickpeas.
5.Add dhal makhani powder and allow it to cook in a medium flame for about 20 minutes.
6.When the gravy starts to thicken add heavy cream and dried fenugreek leaves. Bring it to boil. Serve with rice/ roti.
