Indian Palak Chole Spinach Curry
Ingredients
- 400g fresh baby leaf spinach
- 2 tbsp veg oil
- 1 medium red onion finely sliced
- 1 tbsp chopped ginger
- 1.5 tbsp chopped garlic
- 2 green chillies chopped
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 250ml water
- 1x 400g tin chickpeas - drained
- Handful freshly chopped coriander
- Salt to taste
- 1 tsp toasted kalonji (onion/nigella seeds)
Preparation
Heat a large wide non-stick pan to medium-high heat with the oil, cumin seeds, bay leaf, and onions. Sauté for a few minutes, then stir in the garlic, ginger, green chilies, and a good pinch of salt. Continue sautéing, stirring regularly, until most onions are golden brown, about 12-15 minutes.
Add the ground spices and stir for 30 seconds. Then add the spinach in batches, stirring as it wilts and reduces.
Once all spinach is wilted, cook for a few more minutes, then stir in the water. Remove from heat and blend until smooth using a hand blender. Return to heat, stir in the chickpeas, partially cover the pan, reduce heat to medium-low, and cook for 15 minutes, adding chopped coriander in the last 5 minutes.
Season to taste with salt, likely needing another pinch, and finish with toasted onion seeds.
