- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 4
For cooking chickpeas
- 1 c chickpeas, soaked overnight
- 1 1/2 c water
For the curry
- 170 g (1/2 large) red onion, chopped
- 3 g (3nos.) green chillies, slit down the center
- 12 g (4 cloves) of garlic
- 15 g (2") ginger
- 1 1/2 tbsp. vegetable oil
- 4 whole cloves
- 1/2 stick cinnamon
- 1/4 tsp. fennel
- 1/4 tsp. cumin
- 4 cardamom pods
- 2 bay leaves
- 1/4 tsp. ground turmeric
- 1/2 tsp. ground red chillies (or paprika)
- 1/8 tsp. ground cumin
- 2 1/2 tbsp. tomato paste
- 2 tbsp. Punjabi Chole masala (find it in Indian stores)
- 100 g (2c packed) spinach, shredded
- 1 1/4 c water
- 1 c canned coconut milk
- Salt, to taste
- 1 tsp. dried fenugreek leaves
Cook the chickpeas
- Drain and wash the soaked chickpeas. Pressure cook the chickpeas in water until soft. Set aside.
Make the curry
- Grind the onion, green chillies, garlic and ginger into a fine paste, adding 2 tsp water, if necessary.
- Heat oil in a large skillet. Once the oil is warm, add the whole spices (cloves, cinnamon, fennel, cumin, cardamom and bay leaves)
- Once fragrant, add the ground onion paste and saute until the raw smell is gone. Add the ground spices (turmeric, red chillies, cumin and chole masala) and continue cooking until fragrant. Keep stirring to avoid burning.
- Add the tomato paste, water, canned coconut milk, cooked chickpeas and chopped spinach. Stir well, cover and cook for about 10 minutes on low heat until absolutely fragrant.
- Remove from heat, and sprinkle the dried fenugreek leaves. It helps if you toast it slightly and crush it between your fingers before adding it to the curry.
- Serve the curry hot with a side of rice pulao (pilaf) or flatbreads of choice. Keep well refrigerated for upto a week.