Gluten-Free Spinach and Chickpea Curry (Saag Chole)

Instructions

1. 1Wash the about 450 g of spinach thoroughly. If using canned chickpeas, drain and rinse the 1.5 cups of chickpeas. Chop the about 450 g of spinach into bite-sized pieces.
2. 2Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of ghee (or vegetable oil) and let it melt.
3. 3Add the chopped 1 large onion to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown. You should smell a sweet aroma.
4. 4Add the 2 tablespoons of ginger-garlic paste to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 2 tablespoons of tomato paste and cook for another minute, stirring constantly. Add the 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, and 1 teaspoon of cumin powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
6. 6Add the chopped about 450 g of spinach and the 1.5 cups of chickpeas to the skillet. Stir everything together and cook for 3-5 minutes, or until the spinach has wilted down. You will see the spinach shrink significantly.
7. 7Pour in the 1/2 cup of coconut milk. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. The curry should smell rich and aromatic.
8. 8Remove the skillet from the heat. Stir in the 2 tablespoons of fresh cilantro. Serve the Gluten-Free Spinach and Chickpea Curry hot, ideally with rice or quinoa.

Related Guides