To all my Desi brothers who are living abroad and wants to re-live the taste of food from their homeland, I know we all miss the food but it’s not like we can’t have it.
My mother used to make this special- yet simplest- dish for me whenever I used to get stuck on WHAT TO EAT- an inexplicable mystery. Since I cannot compete with her ingredients, I decided to experiment with some of the known ingredients for this recipe. You can easily find them from any corner of the world and utilise them according to your taste.
I present to you Spicy Chana Masala with Spinach.
You can serve it with rice or Chapati (Roti) or LITERALLY nothing at all. It’s all healthy, contains plant-based proteins and so easy to cook. Also, aside from spinach; obviously (I like the fresh green element in every dish)- this entire dish is pantry friendly.
The basic ingredients of this dish include; cumin seeds, garam masala, turmeric powder, coriander powder, ginger, garlic, and spinach. I would recommend that your spices are fresh in order to contain its taste and crisp, as they 100% better than using dried spices.
Spicy Chana Masala with Spinach
- 1.5 tbs olive oil
- 1 large sized onion, diced
- 1 tb cumin seed
- 1 tb turmeric powder
- 1 tb coriander powder
- 3 cardamom pods (according to your taste)
- 3 garlic cloves, minced
- 1 tb garam masala
- 1 tb ginger
- Half tb cayenne pepper
- 1 can tomatoes, diced
- 2 cans chickpeas
- 6-9 fresh spinach
- 1 tb lemon/lime juice
- 1 cup cilantro, chopped
- Salt and Black Pepper (according to your taste)
- Take a large pan to heat the oil over medium-low heat. Add the onion and pinches of salt and pepper according to your taste. Cook until brown and then stir for about 10 minutes.
- One after the other, add the cumin seed, coriander powder, turmeric powder, cardamom, garlic, garam masala, ginger and cayenne pepper. Cook until fragrant.
- After 30 seconds put ¼ cup of water into the pan. Now, add tomatoes and another few pinches of salt. Stir a bit and let it bubble a bit. Keep it cooking on medium heat to thicken for about 5-7 minutes.
- Add the chickpeas, ¼ cup of water and let it cook. You can add salt according to your taste, here. The liquid will be reduced and drained in 10-12 minutes.
- Now, stir the spinach until wilted and remove from the heat.
- In the end, taste and adjust seasonings by adding the lemon/lime juice if desired. Also, add the fresh cilantro just before serving. It will make your dish appealing.