Chickpea and Spinach Saag with Tempered Cumin
A rich, garlicky spinach and chickpea curry finished with a sizzling cumin-mustard seed tarka.
- 300 g chickpeas
- 300 g spinach
- 1 pc onion
- 3 clove garlic
- 15 g ginger
- 2 pc tomato
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 2 tbsp ghee
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Add to a shopping listHow the shopping list works →- Step 1
Blanch spinach in boiling water for 1 minute, drain, refresh in cold water and blend to a smooth purée.
- Step 2
Heat 1 tbsp ghee in a pan, sauté finely chopped onion for 6 minutes until soft and golden.
- Step 3
Add minced garlic and ginger, cook for 1 minute, then stir in turmeric, ground coriander and chopped tomatoes; cook for 6 minutes until pulpy.
- Step 4
Add chickpeas and spinach purée, simmer for 8 minutes, stirring occasionally, season with salt and stir in garam masala.
- Step 5
In a small pan, heat remaining ghee, add cumin and mustard seeds and fry until they crackle, about 30 seconds.
- Step 6
Pour the tarka over the curry just before serving with warm chapati or rice.
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