Ingredients
- 1 cup chickpeas/Kabuli channa
- 2 bunches spinach/palak
- 2 tablespoons oil
- 2 teaspoons ginger-green chilli paste
- 1 teaspoon cumin/jeera powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 cup tomato purée
- Salt
Preparation
- Soak chickpeas overnight. Drain.
- Add 3 cups water and pressure-cook. Drain and set aside.
- Wash and blanch spinach leaves in boiling water for 1 minute. Drain water and purée.
- Heat oil, then sauté spices followed by tomato purée.
-
Add spinach purée and chickpeas. Cover and simmer for 5 minutes.
Serve with chapattis.