Prep 10 mins
Cook 30 mins
I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy!
- 2 fresh tomatoes, quartered
- 1⁄2 inch cube fresh ginger, cut in half
- 1 fresh green chile (optional)
- 3 tablespoons grapeseed oil (or any other light oil such as canola)
- 1⁄4 teaspoon asafetida powder (optional)
- 1 teaspoon whole cumin seed
- 3 cups fresh spinach, chopped
- 1 (14 ounce) can chickpeas (14 or 15 oz can, won't matter much)
- 1⁄4-1⁄2 cup water
- 1 tablespoon ground coriander
- 1⁄2 teaspoon ground chili powder
- 1⁄2 teaspoon turmeric
- 1 teaspoon sea salt (or to taste)
- 1⁄2 teaspoon garam masala
- fresh cilantro, chopped fine (optional)
- Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.
- In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.
- Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.
- Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.
- The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!
fabulous & easy recipe enjoyed by my whole party yesterday. No leftovers- had to make another batch today, it was just that good.
This was better than incredible. Period. I did not have the asafetida powder, but seriously, I cannot imagine how the dish could taste any better. Served with baked sweet potatoes (butter and cinnamon sugar) and the flavors all went together nicely. Thank you, magpie diner, for a great recipe ... and a lovely dinner!!
A delightful recipe! Glad to put my asofetida powder to use too - it doesn't get out as much as it would like to! The tomato mixture reduced very quickly indeed (maybe my tomatoes were on the small side so I didn't have that much to begin with?) so I covered the mixture so it wouldn't dry out completely as I still wanted to give it time to mingle. Thank you for sharing, will surely get made again!