Dairy-Free Palak Paneer with Chickpeas

Ingredients

• about 450 g Spinach
• 1 15 oz can Chickpeas
• 1 medium Onion
• 1 tablespoon Ginger-garlic paste
• 2 small Green chilies
• 1 tablespoon Tomato paste
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 0.5 can Coconut milk
• 2 tablespoons Coconut oil
• 0.5 teaspoon Salt
• 1 teaspoon Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Blanch the spinach in boiling water for 2 minutes. Drain and blend into a smooth puree.
2. 2Heat coconut oil in a pan. Add chopped onion and sauté until golden brown.
3. 3Add ginger-garlic paste and chopped green chilies. Sauté for a minute.
4. 4Add tomato paste, garam masala, turmeric powder, and cumin powder. Cook for 2 minutes.
5. 5Add the spinach puree and cook for 5 minutes.
6. 6Add the chickpeas and coconut milk. Simmer for 10 minutes.
7. 7Add salt and lemon juice to taste.
8. 8Serve hot with rice or roti (ensure roti is dairy-free).

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