Spinach and Chickpeas Curry with Preeti’s All-Purpose Indian Kitchen Masala
This easy Spinach and Chickpeas Curry combines spinach, chickpeas, tomatoes, and Preeti’s All-Purpose Indian Kitchen Masala. Yogurt adds creaminess, while kasuri methi adds extra flavor. Serve it with rice, quinoa, roti, or flatbread.
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
1. You can use fresh or frozen spinach. Frozen spinach is a convenient option and works well in this recipe. 2. You can use plain dairy yogurt or plant-based yogurt. Coconut yogurt is a good vegan option. 3.For extra protein, substitute the chickpeas with kidney beans, black beans, white beans, or tofu.
For the best flavor, brown the onions well before adding the ginger-garlic paste. This creates a deeper flavor base for the curry.