Chana Saag

The good old Spinach and Chickpea curry is the staple of any vegetarian's diet and is also one of the most rewarding dishes when it's done right.

Ingredients
serves 4

1 tbsp butter, melted
1 tbsp vegetable oil
1 tsp ground cardamom
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp garam masala
1 tsp chilli powder 
1/2 tsp cumin
1 onion finely chopped
5 garlic cloves, pasted
2 tbsp root ginger, finely chopped
1/2 tsp sea salt
white pepper, pinch
400g tomatoes, chopped (tinned)
400g chickpeas, (tinned)
500g spinach
60g fresh coriander, roughly chopped
tbsp ghee (optional)

Directions

Bring water to the boil in a large pan then blanch the spinach leaves for less than a minute. Remove and place in a colander to drain and cool. Once cool enough to handle, place the spinach on a chopping board and roughly chop.

In a large saucepan, heat the butter and vegetable oil over a medium-high temperature. Add all the spices, ground cardamom, ground cinnamon, ground coriander, chilli powder, cumin and garam masala. Cook for 1 minute then reduce the heat to medium. Add onions and cook for 4 to 5 minutes, until soft.

Add the garlic, ginger, salt and white pepper and cook for 1 minute. Then add tomatoes, chickpeas and . Bring to a boil, reduce heat and cook, covered, for 10 minutes, until chickpeas are soft.

Add spinach and most of the fresh coriander, keeping some for garnish. Cook for 1 to 2 minutes. Season to taste with salt and pepper. 

Serve with chapatis.