Spinach Mushroom Chickpea Curry Recipe
Cuisine: Indian
Course: Main Course
Diet: High Protein Vegetarian
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button mushrooms (sliced) | 200 grams |
| Spinach leaves (Palak), washed and finely chopped | 2 cups |
| Kabuli chana (white chickpeas), soaked for 8 hours | 1/2 cup |
| Sunflower oil | 1 tablespoon |
| Onions (thinly sliced) | 2 |
| Homemade tomato puree | 1/2 cup |
| Fresh ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 4 cloves |
| Fresh red or green chillies (finely chopped) | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Coconut milk | 1/2 cup |
| Fresh coriander leaves (finely chopped) | 2 sprigs |
| Fresh mint leaves (finely chopped) | 2 sprigs |
Instructions:
-
Prepare the Chickpeas:
Begin by soaking the chickpeas in water for 8 hours, or ideally overnight. Once soaked, transfer the chickpeas along with the water to a pressure cooker. Add a pinch of salt, and pressure cook the chickpeas for 6-8 whistles. Reduce the heat and continue cooking for another 15 minutes. After cooking, turn off the heat and allow the pressure to release naturally. Once done, set the chickpeas aside. -
Sauté the Aromatics:
In a large skillet or pan, heat the sunflower oil over medium heat. Add the chopped ginger and garlic to the pan and sauté for about 1 minute until fragrant and golden. -
Cook the Onions:
Add the sliced onions to the skillet and sauté them for 4-5 minutes, until they turn a deep brown color. This process will help to release the natural sweetness of the onions, adding depth to the curry. -
Spice It Up:
To the caramelized onions, add the finely chopped green chilies, turmeric powder, cumin powder, garam masala, and salt. Stir well to combine the spices and let them cook for 1-2 minutes, allowing the flavors to meld together. -
Add Mushrooms and Tomato Puree:
Next, add the sliced mushrooms to the pan. Stir well and cook for a few minutes until the mushrooms soften and release their moisture. Then, add the homemade tomato puree. Cover the skillet and cook until the mixture begins to bubble and thicken, about 5 minutes. -
Cook the Spinach:
Once the mushrooms and tomatoes have cooked down, add the washed and chopped spinach leaves. Stir well and cook the spinach until it wilts and is fully incorporated into the curry base. This should take about 4-5 minutes. -
Add Coconut Milk and Chickpeas:
Pour in the coconut milk and add the cooked chickpeas. Stir everything together and let the curry simmer on low heat for an additional 5 minutes, allowing the flavors to combine. -
Final Seasoning:
Taste the curry and adjust the salt and spices according to your preference. You can add more garam masala, cumin, or salt if necessary. -
Garnish and Serve:
Turn off the heat and transfer the curry to a serving dish. Garnish with freshly chopped mint and coriander leaves. Serve the Spinach Mushroom Chickpea Curry hot with your choice of accompaniment.
Serving Suggestions:
For a complete and satisfying meal, serve this Spinach Mushroom Chickpea Curry with Dhaba Style Spicy Ghee Rice Made from Whole Spices and a side of Pickled Onions. To end the meal on a sweet note, pair it with a dessert like Whole Wheat Espresso Chocolate Streusel Cake served with a scoop of vanilla ice cream.
This vibrant and hearty curry brings together the goodness of chickpeas, mushrooms, and spinach in a luscious coconut-based gravy, making it a nutritious and filling dish that’s perfect for a weeknight dinner or a special occasion. With its aromatic spices and creamy texture, it’s sure to be a hit among those who enjoy the bold and comforting flavors of Indian cuisine!
