23Jan
CHICKPEA AND SPINACH CURRY – PHASE 2
INGREDIENTS
80 grams canned chickpeas – drained
1 onion into paste
1 tomato into paste
Grated ginger
5-6 leaves of spinach chopped
Salt
Turmeric
Red chilli powder
Garam masala powder
Chana masala powder
Coriander powder
Cumin powder
1 tablespoon fresh cream
Coriander leaves
DIRECTIONS
In a non stick pan, add tomato onion paste, garlic powder, ginger and chopped spinach.
Sauté for few minutes.
Add salt, turmeric, red chilli, garam masala, chana masala, coriander powder and cumin powder.
Add chickpeas and cover with lid for few minutes.
Add 1 tablespoon of fresh cream to make it thick and creamy.
Garnish with coriander leaves.
Serves 1
By Ankita Jain
