Wash and soak chickpeas in four to five cups of water for five to six hours. Drain, add three cups of fresh water an pressure-cook till done. Drain and refresh.
Remove stalks, wash and blanch spinach in boiling water for two minutes. Drain, refresh and blend to a puree.
Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the three to a coarse paste using a little water.
Heat ghee in a kadai, add cumin seeds and saute till it change colour. Add green chilli-ginger-garlic paste and fry for a minute.
Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till ghee leaves the masala.
Add spinach puree and chickpeas and stir gently. Cover and allow to simmer on low heat for five to six minutes. Serve hot. |
