A few weeks ago, some friends and I took an Indian cooking class with a local Bay Area teacher, Rashmi Saini. Rashmi was a wonderful instructor, and we spent the afternoon chopping, stirring, and cooking while enveloped in the pungent aromas of cumin, coriander, and asafoetida. Dinner was a colorful chickpea dish called chana spinach curry – not only was it deliciously filling, but it was vegan and gluten free, too! Hallelujah.
I took a series of photos to document the experience, which you’ll find below the recipe. I highly recommend that you look in your area for an Indian cooking class – such a fun way to spend the day!
Chickpea Spinach Curry Recipe
Author:
Stephanie Stiavetti
Recipe type: Entree
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Chickpeas and spinach is a great combination and a healthy, protein-rich dish. This dish can be served with roti, naan or any other bread, or rice.
Ingredients
- 1 – 15oz can of chickpea (chole, garbanzo)
- 3 cups chopped spinach (palak)
- 2 medium tomatoes, chopped
- 1 – 2 hot green chili, chopped
- 1/2-inch piece of ginger (adrak), chopped
- 3 tablespoon canola oil
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon whole cumin seeds (jeera)
- 1/2 sweet onion, finely chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground coriander (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1 cup water
- 1/2 teaspoon garam masala
- More salt and red chili powder to taste
Instructions
- Drain the chickpeas and rinse well in a colander. Set aside.
- Bring a large pot of water to boil. Lower heat to medium-low and add spinach, simmering for 5 minutes. Drain and set aside to cool.
- In a blender or food processor, blend boiled spinach, tomatoes, green chilies, and ginger until smooth.
- Heat canola oil in a saucepan over medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add asafoetida and cumin seeds to oil. After about 3 minutes, the cumin seeds should begin to pop. Add onions and cook just until they begin to turn brown, then add garlic and cook for another 3 minutes.
- Sprinkle in coriander, turmeric, and red chili powder, stirring and cooking for 2 minutes. Add chickpeas and salt, mashing them lightly with a spatula so they soften.
- Pour in 1 cup water and spinach puree, stirring well to combine. Allow the mixture to cook for 5 more minutes.
- Add garam masala and cook for another minute. Serve hot.
If you like this chana spinach curry recipe, then here are some other posts you might like:
{ 18 comments… read them below or add one }
I was saying the other day that I wanted to learn to cook a spinach curry and here you are with a fab recipe. Thanks!
Curious what happens without the hing and masala–not even sure that those are or where to find. But this is one of my fave dishes when I go out for Indian. Would love to make it at home.
you photographs really mae the story come alive, Steph. thanks!
Beautiful photos!
Your link for asafoetida has wheat in it, just wanted to let you know. I clicked on it because I’ve had a hard time finding it gluten-free locally. Looks really yummy, I’ve printed this out to make! Minus the asafoetida.
Although I’m not a fan of Indian food, you’ve inspired me to give it another try!
What a wonderfully informative post!
Thank you for sharing!
Bridget Davis ~ The Internet Chef
Sydney [Australia]
I didn’t realize that asafoetida had gluten in it! I have a bunch of relatives from India coming in soon for our wedding, maybe they can bring some fresh, additive-free stuff.
I love cooking Indian food for my dinner guests from my fiance’s state (Maharashtra) because its gluten-free, dairy-free, vegetarian, and delicious. Pretty much win-win for everyone.
Do you think some of the other bay area bloggers would be interested in trying it? I could put together a class in the area.
Yummy recipe, and your photos are absolutely gorgeous, Stephanie.
I’d love to try a class like this. There is an Indian artist I know whose wife often teaches in their home. I’ve signed up in her guest book, but I’ve never had the timing just right to attend. Looks like a lot of fun.
Love this–I’ve never had spinach curry. I’m going to give it a try. I did take an Indian cooking class from Suvir Saran a few years ago. It was so much fun.
Adore Indian food and this dish is just my kind of thing, and especially during this cold and foggy month or two we’ve been having.
I’d love to learn more about these classes, Steph. Your photos are great and — bonus — I learned about a spice I’d never heard of (hing) too.
I’m really working to expand my repertoire of meatless/wheat free meals, so this is going in my file to try. And I might have almost all the ingredients for this one on hand!
Stephanie, please come to Texas and cook for me.
Ha-ha. No, I want Stephanie to come to Cape Cod! This recipe sounds amazing. I love spinach and had never thought of pairing it with chick peas. Will have to try. Thanks!
I still have this bookmarked and need to make it!
Mmm – sounds great. And light. If it’s spicy, i am satisfied with the food, and I eat less.
This dish is also known as Saag Daal, one of my favorite dishes ever. It is especially awesome with fresh spinach and freshly cooked split peas. I love eating it with rice (trying to cutback on that, hard though), rotis, or simply by itself! Yumm! My students love this dish, very popular as a cooking class dish.
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