PREPARATION

1. In a bowl, add 180 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pan, add 5 dry red chili, 3 tablespoons coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 teaspoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry roast until it turns golden brown in color.
3. Remove it from heat and transfer this into a grinder and grind it into a fine powder.
4. Keep aside.
5. Take a pressure cooker, add the soaked chickpeas, 500 milliliters water and cover it with lid.
6. Cook till you hear 4 whistles.
7. Remove it from heat and drain the chickpeas.
8. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
9. Add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes or until it turns golden brown in color.
10. Add 1 teaspoon green chili, 1 teaspoon turmeric and stir well.
11. Add 1 teaspoon curry powder, 1 tablespoon dry fenugreek leaves, 1 teaspoon mustard seeds and mix it well.
12. Then, add 50 milliliters water and stir well.
13. Now, add 450 grams mushrooms, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
14. Cook for 7 - 10 minutes on medium heat.
15. Add 300 grams tomato and mix it well.
16. Cook for another 7 - 10 minutes on medium heat.
17. Then, add the boiled chickpeas in it and mix it well.
18. Add 400 milliliters coconut milk and mix it well.
19. Bring it to a boil.
20. Now, add 100 grams spinach and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.



Spicy Masala Mushroom Curry


Servings - 2 - 3


INGREDIENTS
Cashews - 30 grams
Water - 50 milliliters
Oil - 1 tablespoon
Mushrooms - 310 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oil - 1 tablespoon
Cumin - 1 teaspoon
Green chili - 2 teaspoons
Onions - 310 grams
Tomato - 270 grams
Turmeric - 1/4 teaspoon
Water - 120 milliliters
Oil - 1 tablespoon
Bay leaf - 1
Cloves - 4 pods
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red chili paste - 2 teaspoons
Salt - 1 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 100 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon