Palak Chole (Spinach and Chickpea Curry)

Ingredients

• Chickpeas - 1/2 cup
• Spinach - 1 cup
• Green chili - 3 whole
• Ginger - 1/2 tsp
• Tomato - 1 whole
• Turmeric powder - 1/2 tsp
• Cloves - 3 whole
• Cinnamon stick - 1 whole
• Cardamom pods - 2 whole
• Cumin seeds - 3/4 tsp
• Asafoetida powder - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Tamarind paste - 1 tbsp
• Coriander leaves
• Oil or ghee
• Salt

Instructions

1. 1Soak the chickpeas overnight, then pressure cook them until they are soft and tender.
2. 2Wash the spinach thoroughly, drain well and chop the leaves; if you cannot find spinach, you can substitute fenugreek leaves.
3. 3Make a quick garam masala by dry-frying the cloves, cardamom pods and a 1/2-inch piece of cinnamon in a small pan until fragrant, then grind them to a fine powder.
4. 4Heat oil or ghee in a large pan, add the cumin seeds and let them splutter, then add the fenugreek seeds and the cinnamon stick and sauté briefly.
5. 5Add the slit green chilies and chopped ginger and sauté until they become aromatic and lightly golden.
6. 6Stir in the asafoetida and turmeric, then add the chopped spinach and cook until the leaves are soft and wilted.
7. 7Season with salt, add the chopped tomato and sauté until the tomato softens and begins to break down.
8. 8Add the boiled chickpeas (keep aside 4tbsp of chickpeas and mash them with a spoon) along with 1 cup of water; once it starts boiling, reduce to low flame and cook for another 5 minutes.
9. 9Stir in the mashed chickpeas, the garam masala and the tamarind paste, mix well and simmer so the flavors meld.
10. 10Once the gravy is dry, switch off the stove.
11. 11Garnish with coriander leaves.
12. 12Serve with rotis or chapati.
13. 13Optional: serve with plain yogurt or lemon wedges for a bright finish.