What is Garlicky Chickpea Spinach Curry?
Boiled creamy chickpeas and cubed potatoes (optional) are cooked in a pureed spinach curry. The ultimate flavor comes from the garlic and red chili tempering. This is one of the most beautiful Indian curries and a personal favorite of mine.
Ingredients needed for garlicky Chickpea Spinach Curry—
Chickpeas like to use dry chickpeas. I soaked them overnight and then boiled them for stovetop curry. The Instant Pot recipe also doesn’t require you to cook it separately. Canned Chickpeas are pretty convenient, so you can use them. It will work perfectly. Spinach-I am particular about my spinach. Most of the time, I prefer organic spinach, and if it’s unavailable, I try to buy baby spinach leaves. You can undoubtedly use the spinach of your preference. Frozen spinach cubes are also perfect for this recipe. Potato- From my point of view, Yukon gold potatoes are just excellent. Because I love potatoes, I boil them and use them in curry. It’s optional, though. Tomato—I have used one big vine-ripe tomato. I am a little biased toward them, but I love the beautiful colors they provide for the curry, so I use them frequently. You can use any ripe or canned tomato puree /tomato paste. Ginger-Garlic Paste—Using fresh paste is always advisable, but that doesn’t mean you cannot use store-bought ones. Fresh ones have a wonderful flavor, which makes our curry irresistible. Onion—I always use red onions for Indian curries because they are not very sweet and provide an excellent balance to the curry. You can use any onion of your choice. Oil-I have used avocado oil. You can opt for any oil of your choice. Coriander, turmeric, red chili powder, chopped garlic, salt, garam masala powder, and fresh cilantro are used as garnish.
What Can You Serve with Garlicky Chickpea Curry?
Team Naan or Rice? Well, good news for whichever you are. It goes well with any Indian bread and curry. It’s just amazingly delicious and loved by everyone.
Why Chickpeas and Spinach?
This combination is a match made in heaven. Chickpeas are a wonderful source of protein, and spinach is full of vitamins. Additionally, potatoes are a good source of carbohydrates. The curry is a complete meal in itself and provides hearty nutrition to the body.
Can You Store Garlicky Chickpea Spinach Curry?
Absolutely. You can store these for up to 3 days in the fridge and one month in the freezer. Keep the curry in a separate freezer-safe container and keep it after it comes to room temperature and not at all hot.
What Variations Can You Have for Garlicky Chickpea Spinach Curry?
1—If you do not like garlic, do not add it. It will still be a delicious chickpea spinach curry. 2- Add a little cream to make it more creamy and drool-worthy. 3—If you have some kale lying around, use that in making the curry. For the curry, which will be saag chana, use an equal quantity of spinach and kale. 4. Some people do not want to have pureed spinach gravy. In that case, add chopped spinach leaves instead of puree. It will still taste great. 5- If you want to use Paneer cubes, go ahead and do it. The curry will taste good just with chickpeas, Paneer, and potatoes. 6- Using potatoes is also optional, and only chickpea curry/chickpea spinach curry is incredible. 7- I have tempered the ghee, chopped garlic, and red chili powder. However, that is optional. If you want to do that, it’s perfect, but do not use it for a healthier version.
You May Want to Check Out these Recipes Which Go Well with this Curry—
Carrot & Peas Pulao Saffron Rice Baked Amritsari Paneer Kulcha Baked Naan Bread Lastly, Baked Missi Roti
