Creamy Chickpea And Spinach Masala Recipe

About this recipe

Dive into the wholesome flavors of Creamy Chickpea and Spinach Masala for your next dinner. This vegetarian dish marries soft, protein-rich chickpeas with tender spinach in a luscious coconut milk base, infused with aromatic Indian spices like garam masala, turmeric, and ginger. The comforting texture of coconut milk perfectly complements the vibrant spinach and hearty chickpeas, creating a balanced dish. Packed with nutrients, it offers 18g of protein per serving and plenty of fiber to support your health goals. With only 35 minutes from prep to plate, this masala is ideal for busy weeknights or a satisfying weekend meal. Serve it hot, garnished with fresh coriander, and enjoy a taste of India in your home kitchen.

Ingredients

• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 200 g Spinach (Palak)
• 250 ml Real Thai Unsweetened Coconut Milk
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• - Ginger Powder
• 200 g Grand Masala Handmade Garam Masala
• 20 g Turmeric Powder
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and finely chop the spinach, coriander leaves, onion, tomato, and green chilies.
2. 2. Heat oil in a pan over medium heat and sauté the chopped onion until translucent.
3. 3. Add minced garlic, ginger powder, and fresh turmeric, stirring well for 1-2 minutes.
4. 4. Stir in the chopped tomatoes and green chilies, cooking until the tomatoes soften and blend into a paste.
5. 5. Add the cooked chickpeas to the pan and mix well to coat with the tomato mixture.
6. 6. Pour in the coconut milk, stirring thoroughly to create a creamy base.
7. 7. Sprinkle Grand Masala Handmade Garam Masala and salt evenly over the mixture, stirring to combine.
8. 8. Fold in the chopped spinach, allowing it to wilt and blend into the sauce.
9. 9. Let the masala simmer for 10 minutes on low heat, stirring occasionally.
10. 10. Garnish with fresh coriander leaves before serving.