Chickpea and Spinach Curry (Chana Saag)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of ghee and let it melt.
2. 2Add the 1 medium onion, chopped into small pieces, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion pieces look soft and see-through.
3. 3Add the 3 cloves of garlic, minced, and the 2.54 cm of ginger, grated, to the pot. Cook, stirring constantly, for 1 minute until you can smell their fragrance.
4. 4Stir in the 2 tablespoons of tomato paste, 1.5 teaspoons of garam masala, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Pour in the 1 can of coconut milk and add the 2 cans of chickpeas (drained and rinsed). Stir everything together. Bring the mixture to a gentle simmer.
6. 6Add the about 285 g of fresh spinach to the pot. Stir it into the curry. Cover the pot and let it cook for 15-20 minutes, stirring occasionally, until the spinach has wilted completely and the sauce has thickened slightly.
7. 7Taste the curry and add the 1 teaspoon of salt, or more if needed. Stir well. Serve the chickpea and spinach curry hot.

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