Chickpeas Aloo Palak Curry

Chickpeas Aloo Palak Curry

A tasty & less spicy curry with Potatoes and spinach. Best combination with Rotis !!!!!

Serves: 4

You will need

1 tablespoon oil
1 onion, finely chopped
6 cloves garlic, finely chopped
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon jeera (cumin seed) powder
1/4 teaspoon turmeric powder
1 tomato, finely chopped
1 cup (100 g) chickpeas (kabuli channa)
2 potatoes, boil separately and cut into cubes
1 bunch spinach, finely chopped
3/4 teaspoon salt

Method

For chickpeas:

Wash and clean chickpeas. Soak in 2 1/2 cups water for 6 hours or overnight and pressure cook for 25 minutes (reduce the heat to medium after 3 rd whistle and cook for 20 minutes or until done / softens). Allow the cooker to cool naturally. Reserve chickpea stock for later use.

Clean spinach, drain out water and chop finely.

Separately boil potatoes and cut into cubes.

Dilute red chilli powder, coriander powder, jeera powder and turmeric powder in 2 tablespoon water and keep aside (spice mix). Make a smooth solution.

Final preparation:

Heat oil in a wide pan. Add finely chopped onion and fry till pink color on a low to medium heat.

Add finely chopped garlic and fry till golden color.

Add diluted spice mix. Stir well for 2 - 3 minutes on a low heat or until the water dries up.

Add chopped tomato and fry for 2 - 3 minutes.

Add boiled chickpeas (along with stock), boiled potato cubes and spinach. Add salt to taste. Stir all the ingredients well.

Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens / fragrant / spinach softens.

Serve with Rotis.