Spinach and Chickpea Curry (Palak Chole)

Ingredients

• about 425 g Chickpeas, canned
• about 285 g Fresh spinach
• 1 medium Onion, finely chopped
• about 410 g Tomatoes, diced
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Vegetable oil
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Chili powder
• 1 teaspoon Salt
• 1/2 cup Water
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, chopped

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

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, finely chopped, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
3. 3Stir in the about 410 g diced tomatoes, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon chili powder, and 1 teaspoon salt. Cook, stirring often, for 5-7 minutes, until the tomatoes have softened and the mixture is well combined.
4. 4Add the about 425 g canned chickpeas (drained and rinsed if desired, though not specified in ingredients), the about 285 g fresh spinach, and the 1/2 cup water to the pot. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cook for 10-15 minutes, stirring occasionally, until the spinach has wilted completely and the curry has thickened slightly.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Garnish with the 2 tablespoons of fresh cilantro, chopped, just before serving. Serve hot.

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