Spinach and Chickpeas Curry with Preeti’s All-Purpose Indian Kitchen Masala
This easy Spinach and Chickpeas Curry is a flavorful Indian-style dish made with spinach, chickpeas, tomatoes, onions, ginger-garlic paste, and Preeti’s All-Purpose Indian Kitchen Masala. The chickpeas add protein and make the curry hearty, while the spinach adds color, texture, and nutrients. Yogurt adds a creamy touch, and kasuri methi adds a wonderful aroma and extra flavor.
It is a simple stovetop recipe that comes together with everyday ingredients. You do not need to measure several different spices because Preeti’s All-Purpose Indian Kitchen Masala brings the main Indian flavors together in one blend. This makes the recipe easy to prepare, especially when you want a flavorful homemade curry without spending a lot of time in the kitchen.
Serve this Spinach and Chickpeas Curry as a main dish with steamed rice, quinoa, roti, naan, or your favorite flatbread. It is also a great option for a simple family meal or a comforting weeknight dinner. For a vegan version, use your favorite plant-based yogurt instead of dairy yogurt.
Spinach and Chickpeas Curry with Preeti’s All-Purpose Indian Kitchen Masala
Equipment
- Wok or wide pan
- Cutting Boards and Knives
- One Set of measuring cups
- Set of Measuring Spoons
Ingredients
- 2 - 4 tablespoons oil as needed
- 1 can chickpeas drained and rinsed, or 1½ cups cooked chickpeas
- 1 pound spinach chopped, fresh or frozen
- 1 cup onion chopped
- 1 cup ripe tomato chopped
- 2 tablespoons ginger-garlic paste
- 2 tablespoons Preeti’s All-Purpose Indian Kitchen Masala
- ½ teaspoon salt or to taste
- ¼ cup plain yogurt
- 1 tablespoon kasuri methi
- 1 cup water
- Fresh coriander or other fresh herbs for topping
- Toasted almonds or cashews optional
Instructions
- Heat oil in a large pan over medium heat.. Add onions and saute until golden brown
- Add the ginger-garlic paste and cook for about 20 seconds, until the raw smell goes away.
- Add the chopped tomatoes
- Cook until they become soft and the mixture comes together.
- Add 2 tablespoons of Preeti’s All-Purpose Indian Kitchen Masala and ½ teaspoon salt, or adjust to taste. Mix well.
- Add the chickpeas and gently mix them into the masala.
- Add the chopped spinach and mix gently with the chickpeas and masala.
- Pour in 1 cup of water. Stir and bring the mixture to a boil. Cover the pan and simmer on medium-low heat for 10–15 minutes. Check occasionally to make sure there is enough water and the mixture is not sticking to the bottom.
- Remove the lid and add ¼ cup yogurt and 1 tablespoon kasuri methi. Stir well until everything is incorporated.
- Bring the curry to a gentle boil and cook for a couple of minutes, until the yogurt is completely incorporated and the curry reaches your desired consistency.
- Remove from heat. Top with fresh herbs, toasted almonds, toasted cashews, or your choice of topping.
- Serve with rice, quinoa, roti, or your favorite flatbread.
Notes
Frequently Asked Questions
1. What is Spinach and Chickpeas Curry?
Spinach and Chickpeas Curry is a flavorful Indian-style dish made with spinach, chickpeas, tomatoes, onions, and Preeti’s All-Purpose Indian Kitchen Masala.
2. Can I use frozen spinach?
Yes. Frozen spinach works very well in this recipe. You can add it directly to the pan and cook it with the chickpeas and masala.
3. Can I use fresh chickpeas?
You can use cooked chickpeas. If using canned chickpeas, drain and rinse them before adding them to the curry.
4. Can I make this Spinach and Chickpeas Curry vegan?
Yes. Simply replace the yogurt with a plain plant-based yogurt or use a little coconut milk.
5. What spice blend is used in this curry?
Preeti’s All-Purpose Indian Kitchen Masala is used to give the dish its warm, balanced Indian flavor.
6. How long does Spinach and Chickpeas Curry take to cook?
The dish takes about 25–30 minutes to cook after preparation, making it a good choice for an easy weeknight meal.
7. What is kasuri methi?
Kasuri methi is dried fenugreek leaves. It has a distinctive aroma and adds extra depth and flavor to Indian dishes.
8. What can I serve with this curry?
Spinach and Chickpeas Curry goes well with basmati rice, quinoa, roti, naan, or other flatbreads.
9. How can I make the curry thicker?
Cook it uncovered for a few extra minutes after adding the yogurt and kasuri methi. This allows some of the liquid to evaporate.
10. Can I prepare Spinach and Chickpeas Curry ahead of time?
Yes. You can make it ahead and gently reheat it on the stovetop. Add a little water if the curry becomes too thick.
11. What are good toppings for this curry?
Fresh coriander, other fresh herbs, toasted almonds, or toasted cashews all make delicious toppings for Spinach and Chickpeas Curry.
Try These Delicious Recipes With Preeti’s All-Purpose Kitchen Masala
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