#shorts Chana Saag | Curried Chickpeas with Spinach

By Ministry of Curry · 25 min

Ingredients

Instructions

1. Heat the ghee in a medium pot until hot, then add the diced onion and salt. Sauté for 5 to 7 minutes until translucent, covering the pot to speed things up.
2. Add the grated ginger and minced garlic and sauté for 2 to 3 more minutes, while the onion keeps browning.
3. Add the diced tomato, turmeric, red chili powder and cumin. Stir well and cook covered for 2 to 3 minutes, until the tomato starts to soften. Add half a cup of warm water, lower the heat to medium and simmer 2 to 3 minutes more.
4. Stir in the rinsed, drained chickpeas and cook 2 to 3 minutes until heated through.
5. Add the spinach and stir it into the masala, cooking just until it wilts. Turn off the heat.
6. Sprinkle over the garam masala and aamchoor powder (or lemon juice) and serve hot with naan or rice.

Summarized from Ministry of Curry's video. Watch it for the details.

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