• Mushroom Curry With Spinach & Chickpeas
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INGREDIENTS


 Mushroom Curry With Spinach & Chickpeas

Servings - 2 - 3

INGREDIENTS


Chickpeas - 180 grams

Water - 500 milliliters

Dry red chili - 5

Coriander seeds - 3 tablespoons

Cinnamon stick - 2 inch

Cardamom - 6 pods

Cloves - 1 teaspoon

Black peppercorns - 1 teaspoon

Turmeric - 1 teaspoon

Cumin - 1 tablespoon
Fennel seeds - 1 tablespoon

Water - 500 milliliters

Oil - 2 tablespoons

Onions - 100 grams

Garlic - 1 tablespoon

Ginger - 1 tablespoon

Green chili - 1 teaspoon

Turmeric - 1 teaspoon

Curry powder - 1 teaspoon

Dry fenugreek leaves - 1 tablespoon

Mustard seeds - 1 teaspoon

Water - 50 milliliters

Mushrooms - 450 grams

Salt - 1 teaspoon

Black pepper - 1 teaspoon

Tomato - 300 grams

Coconut milk - 400 milliliters

Spinach - 100 grams

Coriander - for garnishing

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.