Quick Channa Masala with Spinach
 
Prep time
Cook time
Total time
 
This quick, easy and deliciously healthy curry comes together in under 30 minutes. Filled with flavors and textures.
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 3 garlic, minced
  • 1 inch ginger, peeled and grated
  • 1 red onion, diced
  • 2 juicy tomatoes, chopped
  • 1 tsp chili powder
  • ⅓ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt, or according to your taste
  • ½ cup water
  • 2 cups packed spinach, washed and chopped roughly
  • 2 8 ounce can of chickpeas, rinsed well under hot water
  • 1 cup light coconut milk
  • 1 tsp kasoori meethi or dried meethi leaves, crushed (optional)
  • 4 boiled eggs, optional
  • cilantro to garnish
  • fresh grape tomatoes to garnish
Instructions
  1. Head 2 tbsp of oil In a pan on medium heat. Add the cumin and let it pop and brown. Add the chopped ginger garlic. Fry for 20 seconds and add the chopped onion. Add ¼ tsp of salt and keep sauteing. Add the tomatoes after 2 minutes or after the onions have browned and softened a bit. Add ¼ tsp of salt, chili powder, turmeric and saute until the tomatoes have broken down and disintegrated. This will take about 3-5 minutes. Once it is softened, add the garam masala and add the ½ cup of water and let it come to a boil.
  2. Add the spinach leaves, simmer and cook for 2-3 minutes. Once the spinach is cooked a little bit, add the washed and drained chickpeas and check for salt. Add salt if needed, toss and bring it to a medium simmer for 5 minutes.
  3. Then add the coconut milk and boil it for another 2 minutes and turn off the heat. Add the crushed kasoori meethi. Mix well.
  4. Add the boiled eggs.
Let the curry sit for 10 minutes before serving.
Goes perfect with some rice, flatbread or as a soup.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/12/01/quick-chickpea-with-spinach-curry-30-minute-dish/