FBD

Chickpea & Spinach Curry

IndianVegetarianEasy45 minBy Northstar

Ingredients

Servings
4
  • 1 lb canned chickpeas
  • 1 large potato, cooked and cubed
  • 1 large onion, pureed
  • 1 large tomato, pureed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 0.5 tsp each cumin, coriander, turmeric and chilli powders.
  • 1 tsp salt or to taste
  • 1 cup of spinach leaves, pureed

Instructions

  1. 1

    Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes, before serving. Potato & Spinach Curry (Alu Saag)

Tags

skillet30-minutes-indian