What2Eat
Spinach Mushroom Chickpea Curry Recipe
IndianMain CourseHigh Protein

Spinach Mushroom Chickpea Curry Recipe

A high protein Indian recipe with button mushrooms - sliced, spinach leaves (palak) - washed and finely chopped, kabuli chana (white chickpeas) - soaked for 8 hours. Ready in 40 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories
760kcal
Estimated Cost
₹400-550
Carbs91g
Protein30g
Fats30g
Servings Scaler
4

Instructions

15 steps
  1. 1

    To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight

    spinach leaves (palak) - washed and finely chopped(2 cups)kabuli chana (white chickpeas) - soaked for 8 hours(1/2 cup)
  2. 2

    Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes

    salt - to taste
  3. 3

    Turn off the flame

  4. 4

    Allow the pressure to release naturally and set the chickpeas aside

  5. 5

    In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute

    inch ginger - finely chopped(1)cloves garlic - finely chopped(4)
  6. 6

    Next add the onions, and cook them until they turn into a deep brown colour

    onions - thinly sliced(2)
  7. 7

    This will take about 4-5 minutes

  8. 8

    To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well

    fresh red chillies - finely chopped or green chillies(2)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste
  9. 9

    Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles

    button mushrooms - sliced(200 grams)homemade tomato puree(1/2 cup)
  10. 10

    Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined

    spinach leaves (palak) - washed and finely chopped(2 cups)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2)
  11. 11

    Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes

    spinach leaves (palak) - washed and finely chopped(2 cups)coconut milk(1/2 cup)
  12. 12

    Once done, check the salt and seasonings and adjust to suit your taste

    salt - to taste
  13. 13

    Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well

    spinach leaves (palak) - washed and finely chopped(2 cups)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)fresh red chillies - finely chopped or green chillies(2)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2)
  14. 14

    Serve hot

  15. 15

    Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream

    spinach leaves (palak) - washed and finely chopped(2 cups)onions - thinly sliced(2)

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