Ingredients and Weight:
- Green Peas (Frozen): 2 cups (250g)
- Chickpeas (Canned, Rinsed): 2 cans (400g)
- Spinach (Fresh): 1 lb (450g)
- Onion (Yellow): 1 (150g)
- Ginger-Garlic Paste: 2 tbsp (30g)
- Green Chili (Serrano/Jalapeño): 1 (15g)
- Cumin Seeds: 1 tbsp (15g)
- Coriander Seeds: 1 tbsp (15g)
- Turmeric Powder: 1 tsp (5g)
- Red Chili Powder: 1 tsp (5g)
- Garam Masala: 1 tsp (5g)
- Coconut Milk: 1 cup (250ml)
- Salt to taste
- Vegetable Oil: 2 tbsp (30ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Chop the onion finely.
- In a large skillet or Dutch oven, heat the oil over medium heat.
- Add the cumin and coriander seeds and toast for 30 seconds until fragrant.
- Add the onion and stir until softened.
- Add the ginger-garlic paste and green chili and cook for 1 minute more.
- Add the turmeric and red chili powder and stir for another minute.
- Add the chickpeas, green peas, spinach, and coconut milk. Season with salt.
- Bring to a simmer and cook for 15 minutes, or until the spinach is wilted and the peas are tender.
- Stir in the garam masala and cook for another 2 minutes.
Nutritional Information:
- Calories: 250
- Protein: 12g
- Carbohydrates: 35g
- Fat: 10g
Dish Characteristics:
- Vibrant green color
- Rich and flavorful gravy
- Aromatic with spices
- Healthy and nutritious
- Suitable for both vegetarian and meat-eaters
User Comments:
- "This dish was absolutely delicious. The green peas added a unique sweetness that balanced the spiciness perfectly."
- "I love how easy this dish was to make. It was ready in under 30 minutes and everyone at my dinner party raved about it."
- "I wasn't sure if my kids would like this dish, but they ended up loving it! The creamy gravy and tender peas were a hit."
Special Precautions and Tips:
- If you don't have fresh spinach, you can use frozen spinach instead. Just be sure to thaw it and squeeze out any excess water before using.
- You can adjust the spiciness level of this dish by adding or reducing the amount of green chili used.
- Serve this dish with rice, roti, or naan for a complete meal.
