From the simmering pot to your plate, we’ve infused this dish with the warmth and richness of cumin, coriander, and garam masala, bringing the authentic taste of India to your kitchen.
Serves 4 people.
Ingredients
oil of choice
1 tsp cumin seeds
1 tsp mustard seeds
1 brown onion, roughly chopped
1″ fresh ginger, grated
2 garlic cloves, grated
400g chopped tomatoes
4 red potatoes, peeled and roughly chopped
1 tsp salt
½ tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
2 tsp ground coriander
800g chickpeas
220g baby spinach leaves, roughly chopped
1 tsp honey
juice of ½ lemon
2 tbsp double cream
handful fresh coriander leaves to serve
Method
– Add 2-3 tbsp oil to a hot pan. Add the cumin seeds, mustard seeds, and onion. Cook for 5-6 minutes until golden.
– Add the ginger and garlic, and cook for 2 minutes.
– Add the chopped tomatoes and cook for 5 minutes.
– Add salt, chilli powder, turmeric, ground coriander, garam masala, potatoes, and 100ml water. Mix well, cover, and cook for 10-12 minutes.
– Add the chickpeas and 100ml water. Mix well, cover, and cook for 5 minutes.
– Add the spinach and another 100ml, stir through, cover, and cook for 5 minutes.
– Remove the lid and let it cook for another 5 minutes.
– Add the honey, lemon, and double cream. Stir through and serve with a garnish of fresh coriander leaves.