Palak Chole (Spinach Chickpea Curry)

Cook the recipe

Method

1. 1

   Drain and rinse 1 tin chickpeas and set them aside.

2. 2

   Heat 2 tbsp oil in a pan over medium heat. Add 1 large onion, finely chopped, and cook until soft and lightly golden.

3. 3

   Stir in 4 garlic cloves, minced, 1 inch ginger, grated, and 2 green chillies, finely chopped. Cook for a minute until the raw smell eases.

4. 4

   Add 1 medium tomato, chopped, and cook until it breaks down and the masala looks glossy and the oil begins to show at the edges.

5. 5

   Add 1/2 tsp turmeric, 1 tsp chilli powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp salt. Cook for 30 to 60 seconds, stirring so the spices do not catch.

6. 6

   Add 200 g spinach, chopped, and cook until wilted and well mixed through the masala.

7. 7

   Stir in 1 tin chickpeas, drained and rinsed, and 1 cup water. Simmer for 8 to 10 minutes until the gravy thickens.

8. 8

   Mash a small handful of the chickpeas against the side of the pan to give the curry more body.

9. 9

   Turn off the heat. Stir in 1 tsp garam masala, 1 tsp amchur (dry mango powder), and 1 tsp dried fenugreek leaves.

10. 10

    Taste and adjust salt or amchur if needed, then serve hot.