Quick 30-minute Chana masala curry with Spinach
Ingredients
- 2 cans chickpeas/cooked chole chana drained and rinsed (15.5 oz/439 gm)/3 cups cooked chickpeas (or 2 cups dried chickpeas)
FOR THE CURRY MASALA:
- 3 tbsp oil any cooking oil
- 1 tsp jeera/cumin seeds
- 1 large bay leaf
- 1 black cardamom slightly crushed (or substitute 2 green cardamoms/1/4 tsp cardamom powder)
- 1 ½ cups chopped onions
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 large Serrano pepper/green chili sliced (Optional)
- 3 large tomatoes pureed; about 1 cup puree (or 2 large tomatoes, finely chopped)
- ½ tsp haldi/turmeric powder
- ½ tsp black pepper powder
- 2 tsp Kashmiri red chili powder or combination of 1 tsp cayenne pepper powder and 1 tsp paprika powder
- 1 tbsp freshly ground coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp MDH Shahi Paneer Masala powder or use another tsp of garam masala powder
- Pinch of hing/asafetida optional but aids in digestion
- 1 tbsp crushed kasoori methi/dried fenugreek leaves; again optional but adds a loverly flavor
- 2 tsp salt to taste
TO SERVE:
- Finely chopped red onions
- Wedges of lime or lemon
Instructions
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Heat 3 tbsp oil and when hot, add 1 tsp jeera, 1 bay leaf and 1 black cardamom; fry for a few seconds to aromatize the oil.
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When aromatic add 1 ½ cups chopped onions; stir and sauté until light brown; about 2 to 3 minutes on medium heat.
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When the onions are slightly soft and starting to brown, add 1 tbsp each ginger and garlic grated and 1 sliced Serrano pepper.
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Fry again on medium for 1 minute, mainly to remove the raw smell of garlic.
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Then, stir in 1 cup tomato puree (about 3 tomatoes) and mix well.
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Add in 2 tsp salt, 1 tbsp coriander powder, 1 tsp jeera powder, 1 tsp MDH brand Shahi Paneer Masala powder (my all-time favorite), 1 tsp garam masala powder, 2 tsp Kashmiri red chili powder, ½ tsp haldi/turmeric powder, 1/2 tsp black pepper powder, pinch of hing/asafetida; stir fry for 2-3 minutes until oil starts to ooze from around the sides of the mixture.
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Add 2 cans of chickpeas (drained and rinsed thoroughly) and 2 cups of water.
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Mix well and simmer, covered on medium low for about 5 to 7 minutes. Do a taste test and adjust seasonings.
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Open the saucepan, and stir in 3 cups of chopped baby spinach leaves (about 2 cups chopped spinach) and simmer again covered about 2 minutes.
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Mix, adjust consistency (add more water, salt or any other seasonings if needed) and serve hot with some hot flat breads like rotis, parathas, naan, puris or even some hot steamed rice.
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TO MAKE IN AN INSTANT POT:
Presoak chickpeas overnight, drain and set aside.
Follow all the steps mentioned above and then add the soaked and drained chickpeas to the onion-tomato masala.
Add 3-4 cups hot water and "PRESSURE COOK ON HIGH" for 30 minutes or on "Bean" option if you have that on your instant pot.
NPR (naturally pressure release 10 minutes) and then QPR (quick pressure release).
Once the seal drops, open the pot and add some roughly chopped spinach or a bunch of salad greens. I have used a mixture of organic spinach and arugula leaves.
Adjust consistency and taste, simmer for a couple of minutes.
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A squeeze of lime juice and a shower of finely chopped red onions complete the whole experience of savoring a bowl of Indian spiced chole/chana masala curry with added benefits from fresh spinach leaves.
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Enjoy cooking and Happy Eating!
Recipe Notes
- Adjust the amount of spices according to personal preference.
- Like any Indian curry or dal, it thickens as it cools, so keep adding more water and simmer until hot before serving but do not forget to adjust seasonings too!
- If using dried chickpeas, cook ahead of time until soft and cooked and then use in curry.
- If you love thicker curry, then blend a small portion of the curry and mix again; simmer and serve.