Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4-6
Ingredients:
250 gms kabuli channa /white chick pea washed and soaked overnight
1 bunch spinach/ palak
1 big onion finely chopped
3 tomatoes pureed
1" ginger finely chopped
8-10 cloves of garlic finely chopped
2 green chilies
2 tbsp oil
2 tbsp desi ghee/clarified butter
1 tsp cumin
1/4 tsp hing/asafetida
1/2 tsp degi mirch powder
1 tsp each of dhania powder and garam masala
2 tsp channa masala
1 tsp kasuri methi /dry fenugrik leaves
1/2 tsp black pepper powder
1 black cardmom
1 tej patta
4-5 cloves
1 stick cinnamon
1 tsp sugar (optional)
1 tbsp curd
1 tbsp fresh cream
salt to taste
Method:
- Clean, chop and wash the spinach thoroughly.
- Blanch the spinach and puree it using water as required. Keep aside.
- Wash the soaked chickpeas and put them in a pressure cooker along with 4 cups of water ,black cardamom, tej patta, cloves, cinnamon and salt. Close the lid and switch on the gas.
- Pressure cook the chick peas till 4-5 whistles or till they become tender. Keep aside.
- Take a kadahi/wok heat some ghee along with oil and add asafetida and cumin to it.
- When the cumin start to crackle add finely chopped onion ,ginger and garlic and cook till they become brown in color.
- Then add finely chopped green chilies and pureed tomatoes and cook till the oil separates.
- Add dhania powder, garam masala powder, channa masala, degi mirch, black pepper powder, sugar and kasuri methi and stir for a while.
- Add curd along with some water so that the spices don't get burnt.
- Now add this masala to cooked chickpeas and close the lid and cook on low flame for 10 minutes. Then turn off the gas.
- When the pressure releases add pureed spinach and cook further for 5-10 minutes. Add fresh cream and give it a nice mix.
- Serve it along with plain rice or jeera rice. You can sprinkle some chopped onions and green chilies over it for crunch and fragrance.