• Spinach Mushroom Chickpea Curry
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INGREDIENTS


 Spinach Mushroom Chickpea Curry

Servings - 2 - 3

INGREDIENTS


Chickpeas - 300 grams

Water - 1500 milliliters, divided

Salt - 1/2 teaspoon

Oil - 2 tablespoons

Ginger - 2 teaspoons

Garlic - 2 teaspoons

Green chili - 2 teaspoons

Onions - 180 grams

Mushrooms - 150 grams

Tomato puree - 180 grams

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Cumin powder - 1 teaspoon

Red chili - 1 teaspoon

Spinach - 120 grams

Coconut milk - 160 milliliters

Garam masala - 1 teaspoon

PREPARATION

1. In a bowl, add 300 grams chickpeas, 500 milliliters water and soak for overnight.

2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1/2 teaspoon salt and mix it well.

3. Cover it with lid and cook till you hear 4 whistles.

4. Remove it from heat.

5. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons ginger, 2 teaspoons garlic, 2 teaspoons green chili and mix it well.

6. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, add 150 grams mushrooms and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 180 grams tomato puree and mix it well.

10. Add 1/2 teaspoon turmeric and mix it again.

11. Then, add 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon red chili and mix it again.

12. Cook for 3 - 5 minutes on medium heat.

13. Now, add 120 grams spinach and mix it well.

14. Add 160 milliliters coconut milk and mix it again.

15. Bring it to a boil.

16. Then, add the boiled chickpeas and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Add 1 teaspoon garam masala and mix it well.

19. Cook for another 3 - 5 minutes on medium heat.

20. Remove it form heat.

21. Serve hot with roti.