High-Protein Chana Saag (Chickpea and Spinach Curry)
A vibrant and protein-rich Indian curry featuring tender chickpeas and fresh spinach cooked in a savory onion-tomato gravy with a blend of aromatic spices. A quick and satisfying meal.
Ingredients
- Spinach100 g
- Onion60 g
- Tomato120 g
- Garlic6 g
- Salt2 g
- Cooking Oil10 g
- Canned Chickpeas260 g
- Ginger10 g
- Cumin Seeds2 g
- Turmeric Powder2 g
- Coriander Powder2 g
- Garam Masala2 g
- Chili Powder1 g
- Cilantro10 g
- Water100 ml
Instructions
- 1Step 1
Step 1: Heat cooking oil in a pan over medium heat. Add cumin seeds and let them splutter (1 minute).
- 2Step 2
Step 2: Add chopped onion and sauté until translucent (3-4 minutes). Add grated ginger and minced garlic, sauté for another minute.
- 3Step 3
Step 3: Add chopped tomato, turmeric powder, coriander powder, chili powder, and salt. Cook, mashing the tomatoes occasionally, until the oil separates (5-6 minutes).
- 4Step 4
Step 4: Drain and rinse the canned chickpeas, then add them to the pan along with fresh spinach. Stir well.
- 5Step 5
Step 5: Add 100ml of water, cover, and simmer for 5-6 minutes, or until spinach wilts and chickpeas are heated through. Stir in garam masala and fresh cilantro before serving.
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