Chickpea Spinach Curry

1. 1
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   Drain the soaked chickpeas and add them to a pressure cooker with 2 cups of fresh water. Cook on medium heat for 15-20 minutes (about 5-6 whistles) until soft and tender. Let the pressure release naturally, then set aside.

   TIPThe chickpeas should mash easily between your fingers when done. If they're still firm, add a splash more water and cook for another 2 whistles.
2. 2
   temper · ~2 min

   Make the tempering with whole spices.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them splutter for 30 seconds.

   3.Add bay leaf, cinnamon stick, and cardamom pods. Sauté until fragrant, about 30 seconds.
3. 3
   saute · ~12 min

   Build the aromatic onion base.

   1.Add chopped onions to the pan and cook until golden brown (7-8 minutes), stirring occasionally.

   2.Add grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears, about 1 minute.

   3.Add the tomato puree and cook until the oil starts to separate from the mixture, about 4-5 minutes.

   TIPDon't rush the onions. Browning them properly builds the deep, rich flavor that makes this curry sing.
4. 4
   saute · ~1 min

   Add the ground spices and bloom them.

   1.Sprinkle in turmeric powder, coriander powder, cumin powder, red chili powder, and salt.

   2.Stir continuously and cook for 1 minute until the spices release their aroma and darken slightly.

   TIPKeep the heat low to prevent the powdered spices from burning. A splash of water helps if the pan gets too dry.
5. 5
   simmer · ~10 min

   Simmer the curry with chickpeas and water.

   1.Add the cooked chickpeas along with their cooking liquid and 1 cup of water to the pan.

   2.Stir well to combine everything, then bring the curry to a gentle boil.

   3.Lower the heat and let it simmer uncovered for 10 minutes, stirring occasionally. The gravy will thicken slightly.

   TIPMash a few chickpeas against the side of the pan with the back of your spoon. This adds body to the gravy naturally.
6. 6
   simmer · ~4 min

   Wilt the spinach into the curry.

   1.Add the chopped spinach to the pan in handfuls, stirring to incorporate.

   2.Cook for 3-4 minutes until the spinach is completely wilted and soft.

   3.Sprinkle garam masala on top and give it one final stir.

   TIPThe spinach will look like a mountain at first but shrinks down dramatically. Don't overcook it — you want it tender but still bright green.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

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