Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, spinach and chickpea flour dry curry (palak besan sabji). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This chickpea spinach curry is healthy, vegan, and ready in under half an hour. Tender chickpeas and spinach in a spiced tomato onion gravy, why not? Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business.
Spinach and chickpea flour dry curry (Palak besan sabji) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Spinach and chickpea flour dry curry (Palak besan sabji) is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook spinach and chickpea flour dry curry (palak besan sabji) using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and chickpea flour dry curry (Palak besan sabji):
- Make ready 500 gm Spinach
- Prepare 50 gram coriander
- Take 2-3 table spoon chickpea flour
- Get 1 tsp turmeric powder
- Get to taste Salt
- Make ready 3 table spoon oil
- Get 1 tsp mustard seeds
- Take 1 tsp cumin seeds
- Make ready Pinch asafoetida
- Get 3-4 curry leaves
- Take 1 tbsp cumin coriander powder
- Prepare 1 tbsp red chilli powder
For this chickpea and spinach curry recipe does not need any special spices or other ingredients. Accompaniments for Chickpea and Spinach Curry. Palak Chole is a Spinach and Chickpea curry. The spinach is pureed and added to the chickpeas and other ingredients and makes for a very delicious side dish but one of the best things about Palak Chole is that it can be prepared also as a main (Vegan or vegetarian) meal.
Steps to make Spinach and chickpea flour dry curry (Palak besan sabji):
- Heat oil in a pan. Add mustard seeds, cumin seeds and when it started splutters add asafoetida and curry leaves
- Add washed and chopped spinach and coriander and cook properly till spinach wilts completely. Add turmeric powder, cumin coriander powder, red chilli powder, salt and mix well and cook untill oil separates
- Now add chickpea flour and mix properly untill all chickpea flour absorb by spinach and curry separates from pan
Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker. Mix chickpea flour, red chilli, cumin, coriander, and a pinch of salt in a small bowl. In my opinion, vibrant foods are the best. Bright veggies are nutritionally packed, and visually Pro tip: curries always taste best when the flavours have had time to meld.
So that’s going to wrap it up for this special food spinach and chickpea flour dry curry (palak besan sabji) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
