Tuesday, May 27, 2014
I know many people are afraid of cooking Indian food at home -- largely because they think it involves too many ingredients and will be too time consuming. If this sounds like you, consider trying this recipe. Relatively foolproof, not too involved, and quite, quite delicious. It also doesn't require any seasoning that you wouldn't regularly stock in a Western kitchen.
1 15-oz can chickpeas
3 c spinach, chopped
1/2" piece ginger
3 T oil
1/4 tsp asafetida (optional)
1 tsp cumin seed
1 T coriander
1/2 tsp turmeric
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp garam masala
Drain the liquid out of the chickpeas and rinse well.
Blend tomatoes, chiles and ginger to make a puree.
Heat oil in a suacepan. Add asafetida and cumin seeds. When the cumin seeds start to pop, add tomato puree, coriander powder, turmeric, and cayenne. Cook for 4 minutes on medium heat.
Tomato mixture will start leaving the oil and will reduce to about half in quantity.
Add spinach, salt and 1/2 c of water. Let it cook covered for 4-5 minutes on medium heat, covered.
Add chickpeas and mash lightly with a spatula so they soften. Add more water as needed to get the gravy to your liking. Let cook on low heat for 7-8 minutes.
Add garam masala and let cook for another minute.