1 cup fresh peeled garlic coves
1 cup skinned fresh ginger
1/2 green pepper (capsicum)
1 handful fresh coriander stalks or leaf
4 green chilli
1 cup vegetable oil
1 cup water

INGREDIENTS:

ONE CUP LENTILS
CHOPPED CORIANDER
SPICE MIX
1.5 tsp Salt
1 tsp Turmeric Powder
1 tsp Chilli Powder
1 tsp Coriander Powder
2 tsp Curry Powder

CHOPPED TOMATOES
GARLIC GINGER PASTE
(   • How To Make Garlic & Ginger Past…  )
1 DICED ONION
2 TBSP GHEE
4 TBSP VEGETABLE OIL
GREEN CHILIS
KASHMIRI DRIED CHILIS
GARLIC CLOVES
2 BAY LEAVES

400g red split lentils/masoor daal
1.5l boiling water
2-3 tbsp blended tomato
1/4 tsp garam masala
2 hpd tsp ground coriander
1 tsp salt or to taste
2 tsp my red chilli mix
10-15 stems of coriander

For the Tadka:

1 small onion diced
4 cloves grated garlic
1 thumb sliced ginger
Sliced red or green chillies
1 tsp cumin seeds
75g Butter for cooking

• 250ml red lentils
• 750ml water
• 1 tsp salt
• 1 tsp turmeric
• 2 medium onions, chopped
• 1 tomato, chopped
• 2 cloves garlic, chopped
• 2 tbsp olive oil
• 1 tsp cumin seeds, sizzle
• 1 tsp chilli powder, to taste

Simmer lentils with salt and turmeric separately 8-10 minutes. Fry chopped items and add lentils when ready.

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

Ingredients

• Aromatics: 1 onion (diced), a few cloves of garlic (chopped), and a “knob” of ginger (about 8 thin coins). [01:25], [01:47]

• Tomatoes: 1 can (28 oz) of whole peeled tomatoes. [01:25]

• Chickpeas: 1 to 2 cans of chickpeas (do not drain; use the liquid from the can). [07:32]

• Greens: 6 to 12 oz of spinach (curly leaf is preferred, but flat leaf or other greens like kale/collards work too). [04:10]

• Fats & Liquids: High-quality extra virgin olive oil (about 1/4 to 1/3 cup to start, plus more for finishing). [03:32]

• Spices & Seasoning: * Sweet smoked paprika (pimentón). [05:38]

• 2 Bay leaves. [07:56]

• Salt and MSG (or a splash of soy sauce for umami). [05:30], [09:13]

• Vinegar for finishing (Sherry vinegar is traditional, but cider or white wine vinegar also works). [09:20]

Cooking Instructions

1. Prepare the Tomato-Ginger Base

• Take half of the canned tomatoes and most of the juice from the can.

• Place them in a blender or cup with the 8 coins of ginger and puree until smooth. [01:54]

• Roughly chop or “scissor” the remaining half of the tomatoes in the can to provide texture. [05:11]

2. Sauté the Aromatics

• Heat 1/4 to 1/3 cup of olive oil in a large pot over medium heat.

• Add the diced onion and chopped garlic. Season with a little salt and MSG. [04:04]

• Sweat them until softened (do not brown them). Add a bit of smoked paprika and stir. [05:30]

3. Combine and Wilt the Greens

• Pour in the tomato-ginger puree. [06:05]

• Add the spinach. If you have a lot, add it in handfuls, letting it wilt down before adding more. [06:44]

4. Simmer the Stew

• Add the chickpeas along with all the liquid from the can (aquafaba), which provides body to the stew. [07:32]

• Stir in the remaining chopped tomatoes and add two bay leaves. [07:56]

• Simmer uncovered for 30 to 45 minutes. This allows the liquid to reduce and the flavors to meld into a thick, tender stew. [08:24]

5. Finish and Serve

• Taste and adjust the seasoning with more salt, MSG, or soy sauce. [09:07]

• Stir in a splash of vinegar to brighten the flavors. [09:33]

• Drizzle generously with more high-quality extra virgin olive oil before serving. [10:06]

• Serve with crusty bread or pita. [10:12]