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Tuesday, August 10, 2010


Chickpeas(Cooked) - 2 cups
Fresh spinach (chopped) - 6 cups
Onion(chopped) - 1 medium
Tomato (chopped) - 1 medium
Ginger(peeled) - 1 inch piece
Chana masala powder - 2 tbsp
Salt - to taste
Turmeric - 1/2 tsp
Red chilli powder- 1/2 TSP
Coriander leaves - For garnish
Lemon juice - 2 tbsp
Cumin seeds - 1 tsp
Kasuri methi - 1/4 tsp

Grind 1/4 cup cooked chickpeas and ginger into smooth paste. Keep aside.
Heat 1 tbsp of oil in a deep pan. Add cumin and kasuri methi - sizzle to fragrance.
Add onion and tomato. Saute to soft and mushy.
Add spinach and saute until it has collapsed.
Add chickpeas, chickpea-ginger paste, chana masala powder, salt, red chilli powder and turmeric and a cup of water. Mix well.
Cover and simmer on medium heat for 15-20 min.
Garnish with coriander leaves and lemon juice.Serve warm with rice or roti.

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