Spinach Mushroom Chickpea Curry Recipe
A high protein Indian recipe with button mushrooms - sliced, spinach leaves (palak) - washed and finely chopped, kabuli chana (white chickpeas) - soaked for 8 hours. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight
spinach leaves (palak) - washed and finely chopped(2 cups)kabuli chana (white chickpeas) - soaked for 8 hours(1/2 cup) - 2
Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes
salt - to taste - 3
Turn off the flame
- 4
Allow the pressure to release naturally and set the chickpeas aside
- 5
In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute
inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 6
Next add the onions, and cook them until they turn into a deep brown colour
onions - thinly sliced(2) - 7
This will take about 4-5 minutes
- 8
To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well
fresh red chillies - finely chopped or green chillies(2)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 9
Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles
button mushrooms - sliced(200 grams)homemade tomato puree(1/2 cup) - 10
Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined
spinach leaves (palak) - washed and finely chopped(2 cups)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2) - 11
Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes
spinach leaves (palak) - washed and finely chopped(2 cups)coconut milk(1/2 cup) - 12
Once done, check the salt and seasonings and adjust to suit your taste
salt - to taste - 13
Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well
spinach leaves (palak) - washed and finely chopped(2 cups)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)fresh red chillies - finely chopped or green chillies(2)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2) - 14
Serve hot
- 15
Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream
spinach leaves (palak) - washed and finely chopped(2 cups)onions - thinly sliced(2)
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Spinach Mushroom Chickpea Curry Recipe
A high protein Indian recipe with button mushrooms - sliced, spinach leaves (palak) - washed and finely chopped, kabuli chana (white chickpeas) - soaked for 8 hours. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
15 steps- 1
To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight
spinach leaves (palak) - washed and finely chopped(2 cups)kabuli chana (white chickpeas) - soaked for 8 hours(1/2 cup) - 2
Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes
salt - to taste - 3
Turn off the flame
- 4
Allow the pressure to release naturally and set the chickpeas aside
- 5
In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute
inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 6
Next add the onions, and cook them until they turn into a deep brown colour
onions - thinly sliced(2) - 7
This will take about 4-5 minutes
- 8
To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well
fresh red chillies - finely chopped or green chillies(2)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 9
Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles
button mushrooms - sliced(200 grams)homemade tomato puree(1/2 cup) - 10
Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined
spinach leaves (palak) - washed and finely chopped(2 cups)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2) - 11
Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes
spinach leaves (palak) - washed and finely chopped(2 cups)coconut milk(1/2 cup) - 12
Once done, check the salt and seasonings and adjust to suit your taste
salt - to taste - 13
Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well
spinach leaves (palak) - washed and finely chopped(2 cups)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)fresh red chillies - finely chopped or green chillies(2)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2) - 14
Serve hot
- 15
Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream
spinach leaves (palak) - washed and finely chopped(2 cups)onions - thinly sliced(2)
Rate this recipe
