Chana Makhani with Greens
A velvet-smooth, nourishing and creamy curry, this Chana Makhani with Greens will make you lick your fingers and ask for more. Vegan, soy-free and gluten-free recipe.
Servings: 8 servings
Calories: 167kcal
Ingredients
- 1 cup green or regular chickpeas. Soak overnight and cook until tender. You can also substitute with canned chickpeas.
- 3 cups of frozen spinach. Place the greens in a microwave-safe bowl, add a couple of tablespoons of water, and microwave for five minutes. Set aside.
- 2 teaspoons oil
- 1 medium onion, chopped
- 2 bay leaves
- 4 cloves garlic, sliced
- 1- inch knob of ginger, julienned
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 2 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 2 green chillies, chopped
- ½ cup cashews, soaked in water for 30 minutes, then blended into a smooth paste with ½ cup water
- Juice of 1 lemon
Instructions
- Heat the oil.
- Add the mustard seeds and fennel seeds. When the mustard sputters, add the ginger and garlic, saute for a few seconds, then add the onions and the bay leaves.
- Add a generous pinch of salt and saute on a medium-low flame until the onion turns translucent.
- Add the cumin powder, coriander powder, garam masala, green chillies, and turmeric. Stir well.
- Add the cooked greens. mix well, and bring to a simmer. Lower the heat and cook for five minutes. Let it cool a little and then transfer to a blender and blend into a smooth paste. Be very careful handling the hot mixture. If you have an immersion blender, this is good time to break it out.
- Add the greens paste back to the pan with the cooked chickpeas. Turn on the heat and bring the mixture to a boil. Add water if it's too dry. Add the cashew cream, the lemon juice, and salt to taste.
- Serve hot with rice or phulkas.
Nutrition
Calories: 167kcal | Protein: 6.9g | Fiber: 5.6g