This video from Food with Chetna features a quick and healthy Chickpea, Spinach, and Yogurt Curry that can be prepared in just 15 minutes.
Ingredients
- Base: 2 tbsp oil, 1 tsp cumin seeds, 2 onions (roughly chopped).
- Aromatics: 2 garlic cloves (chopped), 1 small piece of ginger (chopped).
- Sauce: 1 tin (approx. 400g) finely chopped tomatoes (e.g., Polpa), 1/2 tin of water.
- Spices: 1 tsp salt, 1 tsp turmeric, 1 tsp chili powder, 1 tsp garam masala, 1 tsp ground cumin.
- Main: 200g fresh spinach (chopped), 1 tin (400g) chickpeas (drained and rinsed).
- Creaminess: 150g yogurt (natural or Greek).
- Optional: Chili oil for garnish.
Cooking Instructions - Sauté the Onions: Heat 2–3 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them sizzle [01:04]. Add the chopped onions and cook on high heat for 3–4 minutes until they begin to take on some color [01:11].
- Add Aromatics: Stir in the chopped ginger and garlic [02:13].
- Simmer Tomatoes: Pour in the tinned tomatoes followed by half a tin of water [02:54]. Cook on medium-high heat for about 7–8 minutes to develop the flavor [03:10].
- Season: Add the salt, turmeric, chili powder, garam masala, and ground cumin. Mix well [04:28].
- Wilt the Spinach: Add the chopped spinach and another half-tin of water. Cover and cook for about 1 minute until the spinach is wilted [05:07].
- Incorporate Chickpeas and Yogurt: Add the drained chickpeas [05:31]. Reduce the heat to low (or turn it off briefly) before stirring in the yogurt to prevent it from splitting [05:39].
- Final Simmer: Turn the heat back to low, cover the pan, and let it simmer for a final 5 minutes so the flavors meld into the chickpeas [06:16].
- Serve: Garnish with a little chili oil if desired [07:17]. This curry pairs well with sourdough, chapati, or rice [07:46].
Video Link: https://youtu.be/K7obillWmGI
YouTube video views will be stored in your YouTube History, and your data will be stored and used by YouTube according to its Terms of Service
Leave a Reply