Creamy Chickpea Spinach Masala
Ingredients: Onion, Ginger, Garlic, Green chiles, Coriander seeds · 45 min cook time · 450kcal · ~₩13,100
Ingredients
1개 Onion, 20g Ginger, 3쪽 Garlic, 1개 Green chiles, 1작은술 Coriander seeds, 0.5작은술 Cumin seeds, 1개 Cinnamon stick, 0.5작은술 Turmeric powder, 0.5작은술 Red chili powder, 1큰술 Tomato paste, 2개 Tomatoes, 1작은술 Salt, 400g Chickpeas (canned), 200ml Coconut milk, 2큰술 Peanut butter, 150g Spinach, 1작은술 Garam masala, 0.25컵 Cilantro, 0.5작은술 Mustard seeds, 5개 Curry leaves, 2큰술 Oil
Instructions
1. Dice the onion, grate the ginger, mince the garlic, and chop the green chiles.
2. Chop the tomatoes.
3. Measure out coriander seeds and cumin seeds. Grind them in a mortar and pestle.
4. Heat oil in a pan. Add a cinnamon stick and the ground spices (coriander and cumin).
5. Add diced onions to the pan and sauté until softened.
6. Add grated ginger, minced garlic, chopped green chiles, turmeric powder, red chili powder, and tomato paste to the pan. Stir well.
7. Add chopped tomatoes and salt to the pan. Cook until the tomatoes are soft and meld into the masala.
8. Add chickpeas, coconut milk, and peanut butter to the pan. Stir to combine and simmer.
9. Add spinach and garam masala to the chickpea mixture. Stir until the spinach wilts.
10. Stir in fresh cilantro.
11. Prepare the tadka: Heat oil in a small pot. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and red chili powder. Stir briefly.
12. Pour the prepared tadka over the chickpea spinach masala.
13. Serve the creamy chickpea spinach masala with bread.
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