Recipe of Award-winning Spinach Channa Curry (Chickpea Curry)

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Before you jump to Spinach Channa Curry (Chickpea Curry) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

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A lot of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably easy to live green, all things considered. Largely, all it takes is a bit of common sense.

We hope you got insight from reading it, now let's go back to spinach channa curry (chickpea curry) recipe. You can cook spinach channa curry (chickpea curry) using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spinach Channa Curry (Chickpea Curry):

1. Provide of chick peas.
2. Get of spinach.
3. Provide of Onion.
4. Use of ginger& garlic paste.
5. Take of chopped tomatos.
6. Prepare of Cloves.
7. You need of cinnamon stick.
8. Use of Black cardamom.
9. Use of chickpea masala.
10. Prepare of coriander seeds.
11. Prepare of red chilli powder.
12. Take of jeera (cumin seeds).
13. Provide of Salt.
14. Provide of Oil.
15. Provide of Bay leaves.
16. Get of Green chilli.
17. You need of ginger strips.
18. You need of Fresh coriander for garnish.
19. Get of Tea bag (optional).

Steps to make Spinach Channa Curry (Chickpea Curry):

1. Boil the chickpea in the pressure cooker along with bay leaves, black cardamom, cloves and tea bag (optional) boil until 2-3whistles. (If you using fresh chickpeas you can soak them over night and cook it the pressure cooker)You can add 1/2 tsp baking powder in to that when you boil them, only use baking powder for fresh chickpea..
2. In another pot, boil the spinach for few mins and Blend it until you get nice and smooth paste..
3. Heat up the oil in pan, add cumin seeds, ginger and garlic, chopped onions, cook until soft and golden brown in colour. Add chopped tomatoes and let it cook until it become like a paste. Add salt, coriander seeds, red chilli powder and chickpeas masala & little bit of water. Cook it for another 3-4 mins..
4. Add Spinach purée and chickpeas (boiled). Add same water that you boiled the chickpeas with. Let it cook for 30 mins until nice gravy..
5. Add little oil in to clean put. Shallow fry the ginger strips and green chillis. Pour it on top of the curry..
6. Serve into the bowl and enjoy..

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