PREPARATION

1. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.

2. Add 1 teaspoon garlic paste and saute for 2 - 3 minutes.

3. Now, add 200 grams tomato puree and saute for 5 - 7 minutes,

4. Then, add 1/2 teaspoon turmeric and stir well.

5. Add 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon red chili and mix it well.

6. Add 450 grams green peas and mix it again.

7. Mash the green peas with the masher.

8. Then, add 400 grams spinach, 440 grams boiled chickpeas, 220 milliliters water, 1 teaspoon salt and mix it well.

9. Cover it with lid and cook for 25 - 30 minutes.

10. Serve hot with roti.