Spinach Channa Curry

I was looking for a way to cook spinach but doesn't want to get into an elaborate cooking procedure. Also it should be protein rich.Bumped into this recipe when surfing (I meant the net), and thought of giving it a try.

It's good and great with any bread and so fulfilling. An easy one if you have canned vegetables and chopped frozen baby spinach. But no worries you can plan ahead and soak and cook the chickpeas and get fresh baby spinach too. Either way it tastes so good. 

INGREDIENTS:

1 Medium Onion Chopped 

4 Garlic Pods Chopped 

2 inch Ginger Chopped

2 Tomatoes (1-12 ounce canned diced tomatoes)

3 Cups Cooked Channa (2-15ounce canned Chick peas)

3 Cups Chopped Spinach (12 ounce baby spinach bag)

2 Tblsp Chopped Coriander Leaves

2 Tsp Coriander Powder 

1 Tsp Red Chilly Powder

2 Tsp Cumin Powder 

2 Tblsp Oil

Salt to taste 

METHOD:

Heat a deep pan over medium heat. Pour the oil into the pan and let it get hot.

Add the chopped onions and fry until they become transparent.

Then add the chopped ginger and garlic and fry for a minute. Once the raw smell is gine add the coriander powder, chilly powder and cumin powder along with s little salt and fry for about two mins. 

Now add the tomatoes and then the chick peas.Give it a nice stir along with some salt and close the lid, reduce the heat and simmer for about 15 mins.Note that the peas are already cooked.Add a little water if needed.

Then add coarsely chooped spinach and close the lid and let it cook for another 10 mins or so.

Finally add the chopped coriander leaves,check for salt and switch off the stove.

Its ine curry to be served with rice, chappathi, naan or any bread.