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white peas and palak curry

Ingredients: 

White peas - 250 grm
Spinach (palak) - 3 cup(chopped)
Potato -2  medium
Tomatoes - 2 medium(chopped)
Ginger garlic paste - 2 tbsp
Onion – 2 medium(chopped)
Oil - 3 tbsp
Cumin powder- 1 tsp
Coriander powder (dhania) -1 tsp
Turmeric (haldi) – 1 tsp
Salt to taste
Garam masala – 1 tsp
Chilli powder – 1 tsp

Method:

Boil the chickpeas and potato with adding water, salt and turmeric powder.
Drain the chickpeas and potato and rinse well.
Cut the potato into cube size by knife.
Blend the tomatoes to make a puree.
Heat the oil in a pan. Put chopped onion and sauté it till it looks light brown color,add ginger garlic paste,coriander powder, Cumin powder, turmeric, and red chili powder. Cook three to four minutes on medium heat, then add the tomato puree,salt and sauté it till the tomato mixture will separate from the oil and reduce to about half in quantity.
Add spinach and one-half cup of water. Cook, covered, four to five minutes on medium heat.
Add the chickpeas and garam masala.
Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes.
Server hot with rice/paratha.


 


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