Chickpea Spinach Korma

Name: Chickpea Spinach Korma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup chickpeas (dried, soaked overnight); 3 cup water (for pressure cooking chickpeas); 2 pcs onion (medium, sliced); 250 g spinach (washed and roughly chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp cashews (soaked in warm water for 15 minutes); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp oil; 1 tsp ghee; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp cilantro (chopped)

RATING

4.6/5(87)

TASTE SCORE

8/10

A gently spiced korma with tender chickpeas and spinach in a creamy onion, yogurt, and cashew gravy. It is rich enough to feel special, yet balanced enough to sit comfortably beside rice, roti, or a simple vegetable side.

PREP

20m

COOK

35m

SERVES

1 KATORI

349 cal

SERVINGS

METHOD · 9 STEPS

prep
Soak the chickpeas and prepare the base ingredients.
1.Rinse the chickpeas well and soak them in plenty of water overnight.
2.Drain the soaked chickpeas before cooking.
3.Slice the onions, chop the spinach, and roughly chop the ginger and garlic.
4.Whisk the yogurt until smooth and keep it ready.
pressure cook · ~25 min
Pressure cook the chickpeas until tender.
Add the soaked chickpeas and 3 cups water to a pressure cooker. Cook until the chickpeas are soft but still hold their shape, about 20 to 25 minutes after full pressure is reached.
TIPCook the chickpeas fully so they absorb the korma gravy well and turn creamy inside.
saute · ~10 min
Cook the onions, ginger, garlic, and whole spices.
1.Heat the oil and ghee in a pan over medium heat.
2.Add bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.
3.Add the sliced onions and cook until soft and lightly golden, 6 to 8 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
saute · ~7 min
Cook the spinach and make the korma paste.
1.Add the chopped spinach to the pan and cook until wilted, 2 to 3 minutes.
2.Turn off the heat and let the mixture cool slightly.
3.Blend the onion-spinach mixture with the soaked cashews into a smooth paste.
4.Add a splash of water only if needed to help it blend.
TIPCool the mixture slightly before blending so the paste stays smooth and safe to handle.
saute · ~4 min
Cook the spice base.
Return the same pan to low heat and add the spinach-cashew paste. Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 3 to 4 minutes, stirring often so the paste does not catch at the bottom.
mix · ~2 min
Add the yogurt slowly.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously until fully mixed and smooth.
TIPKeep the heat low when adding yogurt so the gravy stays creamy and does not split.
simmer · ~10 min
Simmer the korma with chickpeas.
1.Add the cooked chickpeas to the pan.
2.Pour in 1 cup water and mix well.
3.Bring the korma to a gentle simmer and cook for 8 to 10 minutes until the gravy thickens.
4.Sprinkle in the garam masala and stir well.
garnish
Finish with cilantro.
serve
Serve hot with rice, jeera rice, or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Save a little chickpea cooking liquid and use it instead of plain water for a silkier, more flavorful gravy.
2
Cook the onions only to light golden, not deep brown, so the korma stays pale and mellow rather than turning too robust.
3
Blend the spinach-onion-cashew mixture completely smooth; any coarse bits make the gravy feel less luxurious.
4
Add the yogurt off very low heat and stir constantly to prevent splitting in the cashew-based sauce.
5
If the korma thickens too much as it rests, loosen it with hot water, not cold, to keep the sauce smooth.
6
Let the finished korma sit 10 minutes before serving so the chickpeas absorb the spiced gravy better.
7
This tastes even better the next day; refrigerate and reheat gently so the yogurt gravy stays creamy.