Chana Saag (Kichererbsen und Spinat mit warmen Gewürzen)

Zutaten

• 1 tablespoon ghee ()
• 1 yellow onion (finely diced )
• 1 teaspoon kosher salt (or to taste )
• 1 teaspoon ginger (grated )
• 2 garlic cloves (minced)
• 1 medium tomato (diced )
• ½ teaspoon ground turmeric
• 1 teaspoon kashmiri red chili powder (or paprika )
• 1 teaspoon ground cumin
• 1 can chickpeas (rinsed and drained )
• 4 cups fresh baby spinach (rough chopped )
• ½ teaspoon garam masala
• ½ teaspoon aamchoor powder (or use 1 tablespoon lemon juice )

Zubereitung

1. 1

   In a medium sized pot, add ghee and when it’s sizzling hot, toss in the chopped onions and salt and saute for 5 to 7 minutes or until they are translucent. Cover the pot to speed up the process.

2. 2

   Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.

3. 3

   Add the chopped tomato, turmeric, red chilli powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften. Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.

4. 4

   Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.

5. 5

   To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.