This spinach curry recipe is one of my favorite Indian dishes. When you see spinach and chickpea curry at an Indian restaurant, it’s called Chole Palak. There are many versions of this dish. One of my favorite versions is here, but that spinach curry recipe calls for asafoetida and garam masala. If you wish to explore Indian cooking, I highly recommend you seek those ingredients out, but with the recipe below, you can make a delicious spinach curry with ingredients you might already have in the kitchen.
Ingredients for Spinach Curry Recipe
1 pack frozen or canned SPINACH thawed, 10 to 15 oz
½ to 1 cup ONION chopped
HOT PEPPER to taste, chopped, optional
15oz can diced TOMATOES or 2 fresh tomatoes
2-4 cloves GARLIC finely chopped
1 Tbsp minced GINGER
15 oz can CHICKPEAS rinsed and drained
1-2 tsp CUMIN SEEDS
2 tsp CORIANDER POWDER
½ tsp TURMERIC POWDER
1 tsp CHILI POWDER
2-3 Tbsp OIL
SALT and PEPPER to taste
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How to Make Chickpeas and Spinach Curry
- Heat oil on medium-high heat and add cumin seeds. The seeds should sizzle when they hit the pan and will brown and crack quickly, so only leave them cooking on their own for a matter of seconds.
- Add in the onions and peppers and stir for about 1 minute.
- Add in the garlic and seasonings and continue to stir another 1-2 minutes.
- Empty one can of diced tomatoes and the ginger into the skillet and mix well with the other ingredients. Adjust the stove top heat as needed throughout the cooking process.
- Add the canned chickpeas, rinsed and drain, plus 1-2 cups of water. Stir well and bring the skillet up to a simmer, then cover and cook for about 10 minutes.
- Uncover and crush about ½ on the dish with a potato masher or fork. This will thicken up the dish and make it creamier. You can “smoosh” the entire dish if you like, but I prefer leaving about half of the chickpeas whole. Continue to simmer the curry uncovered until the water has cooked away to your desired consistency.
And that’s it! Spinach curry is often served very wet, sometimes almost soupy, but I prefer the dish much drier. Try the dish both ways and see which version you prefer. This Indian-style recipe is delicious, and maybe a good tactic to sway non-spinach lovers into giving spinach another try.
For more Indian recipes, check out this real-time Indian cooking lesson featuring some of my favorite Indian dishes.
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–Chef Buck
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