This is a very hearty and nutritious vegan curry. It is good way to incorporate spinach in your diet. It is the traditional Punjabi chickpea chole recipe that has been modified to include spinach. Although it was initially frowned upon, now it is served in many Indian restaurants all over the world. Enjoy with some warm naan bread or whole wheat rotis.
Serves 4
½ lb spinach leaves, washed and cleaned
1 cup chickpeas, soaked for at least 8 hours, preferably overnight
1/8 tsp baking soda
4 tbsp vegetable oil
5 dried red chillies. Use one of the milder versions if you want to reduce the spice level.
1 tsp cumin seeds
1 medium, finely chopped
6 cloves of garlic, chopped
1-inch ginger, peeled and finely chopped
1 small tomato, finely chopped
3 tsp coriander powder
1½ tsp red chilli powder. Use a milder version such a Kashimiri or Deghi to reduce the spice level
½ tsp garam masala powder
½ tsp dried mango powder (amchur powder) (optional)
2 drops of kewra water (optional)
2 tsp salt (adjust to taste)
½ tbsp dried fenugreek leaves (kasuri methi)
1 tbsp lemon juice
1 Soak the chickpeas for at least 8 hours, preferably overnight. Boil the chickpeas in four cups of water in a pressure cooker or instant pot till they are cooked well and soft. Add 2-3 bay leaves and salt to the chickpeas prior to cooking them. I cooked in an instant pot on high pressure for 15 minutes and let the pressure release naturally. You can also boil in a pan, even though this will take a lot longer.
2 In a stock pot, bring 6 cups of water to a boil. Once the water comes to a boil, add the spinach leaves, 1 tsp of salt and the baking soda to the stock pot. Cook the spinach for about 2 minutes. Remove spinach and immerse it in bowl with ice cold water for about 2 minutes to stop further cooking.
3 In a food processor, blend the spinach to a fine puree and set aside. I used my NutriBullet.
4 Heat 2 tbsp of the vegetable oil in a pan over medium high heat. When the oil is hot, add the cumin seeds and three of the dried red chillies. After the cumin seeds splutter, add the ginger, garlic, and onions. Cook while stirring frequently till the onions become translucent and slightly browned, about 4-5 minutes.
5 Add the tomatoes and cook for a couple of minutes, stirring frequently. Add the coriander powder, 1 tsp of the red chili powder, garam masala powder, dried mango powder (optional) and 1 tsp salt (adjust to taste). Cook, stirring frequently, till the raw smell of the spices goes away, about 2 minutes. Add ½ cup of water and cook for another 3 minutes.
6 Add the spinach puree and 1½ cups of water. Bring to a boil, turn the heat to low and let it simmer for about 3 minutes.
7 Turn the heat to medium. Add the boiled chickpeas and salt. Bring to a simmer and let the curry cook for about 3 minutes.
8 Add the two drops of kewra water (optional) and the 1 tbsp of lemon juice and stir.
9 In a small pan heat two tbsp of the oil over medium high heat. When the oil is hot add two of the red chillies and stir for about 10 seconds. Add the ½ tsp of the red chilli powder and remove from heat immediately. Pour over the curry in step 7. Garnish with crushed dried fenugreek leaves.
Serve with warm naan or whole wheat rotis.
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