Chickpeas & spinach curry
Rinse and soak 1 cup of chana overnight. Add 1 cup water and cook in the pressure cooker until soft
Heat 1½ tablespoons oil in a pot. Add 1¼ teaspoon ginger, 2 cloves garlic, and 2 green chilis.
Add 1 cup chopped onion and fry till golden brown.
Add 4-5 cups spinach or palak.
Sauté for 3 minutes, until the leaves wilt
Transfer to a blender & add ¼ cup coriander leaves.
Blend to a coarse or smooth paste, as per your preference.
Heat 1½ tablespoons oil in the same pot. Add 1 cup chopped tomatoes and 1 teaspoon of salt.
Sauté the tomatoes for 4-5 minutes, until they turn mushy and soft.
Add cooked chana. Pour 1½ cups of water.
Reduce heat to low and add the blended saag mixture.
Stir well to combine and cook the chana saag for 1 -2 minutes.
Heat a saucepan and add 1 tablespoon of ghee. Add 2 dried red chilies and 1 to 2 chopped garlic. Add ½ spoon of hing.
Pour this tempering over the chana saag. Serve it with cooked rice, roti, paratha.