Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 500 | Grams | Chana, whole (Kabuli Chana) | |
| 2 | Medium | Tomatoes | |
| 1 | Large | Chillies Green | |
| 1/2 | Inch | Ginger (Adhrak) | |
| 3 | Tablespoon | Cooking Oil | |
| 1/4 | Teaspoon | Asafetida (Hing) | |
| 1 | Teaspoon | Jeera (Cumin Seeds) | |
| 1/2 | Teaspoon | Chilly Powder, Red | |
| 1/2 | Teaspoon | Turmeric Powder | |
| 1 | Tablespoon | Coriander Powder | |
| 3 | Teacup | Spinach (Palak) | Finely chopped |
| 1/2 | Teaspoon | Salt | to taste |
| 1/2 | Teaspoon | Garam-Masala |
Method
Soak overnight the Kabuli Chana in water, and drain the water the next day, and wash the peas once again. Boil them and keep aside. Mash them lightly before putting them in the curry.
In a blender, make a puree of tomatoes, green chilly, and ginger.
In a cooking vessel, heat the oil. If it splutters, when you drop a jeera grain, that add asafetida and cumin seeds. After the seeds have stopped spluttering, add the puree of tomatoes and chilly. Also add the curry powders, after the puree has been fried a little. Continue cooking for another five minutes on medium heat
When the tomato puree will start leaving the oil and will reduce to about half in quantity, add spinach, and salt and one half cup of water and let it cook. Cover the vessel with a lid, and cook for another 4 to 5 minutes on medium heat.
Add the chickpeas and mash them lightly with a spatula so they soften . You may : add more water if you need to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
Finally add the garam masala and allow it to cook for one more minute.
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