Chickpea Spinach Korma
A creamy, mild North Indian curry where tender chickpeas and vibrant spinach are simmered in a rich, fragrant cashew and tomato gravy. It's a wholesome, flavorful vegetarian dish perfect for a weeknight dinner, served with warm naan or basmati rice.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Cashew Paste: Drain the soaked cashews and transfer them to a blender. Add 3-4 tablespoons of fresh water and blend until you achieve a completely smooth, creamy paste. Scrape down the sides as needed. Set aside.
- 2
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- 3
Step 3
- a.Build the Masala Base: Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they are soft and translucent with light golden edges. Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Cook the Gravy: Add the tomato puree to the pan
- a.Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 5-6 minutes, until the masala thickens and you see oil separating from the sides.
- 5
Step 5
- a.Combine and Simmer: Lower the heat to a minimum and stir in the prepared cashew paste. Cook for 2-3 minutes, stirring continuously to prevent it from sticking. Add the rinsed chickpeas and 1 cup of water. Mix well, bring to a gentle simmer, then cover and cook for 5 minutes.
- 6
Finish the Korma: Add the chopped spinach to the pan
- a.Stir gently and cook for 2-3 minutes, just until the spinach wilts. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. Stir to combine, check for seasoning, and adjust salt if needed.
- 7
Serve: Garnish with fresh coriander leaves
- a.Serve hot with basmati rice, jeera rice, or warm naan bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an ultra-smooth gravy, soak the cashews in hot water for at least 20 minutes before blending.
- 2Cook the onions until soft and translucent, not deeply browned, to maintain the classic pale color of a korma.
- 3Always add the cashew paste on low heat and stir constantly to prevent it from scorching and becoming bitter.
- 4For a richer korma, you can replace half of the water with full-fat coconut milk or a swirl of plant-based cream at the end.
- 5Add the spinach at the very end of cooking to preserve its bright green color and nutrients; do not overcook it.
- 6Using canned chickpeas is a great time-saver. Ensure you rinse them thoroughly to remove excess sodium.
Adapt it for your goals.
Nut-Free Version
For a nut-free alternative, replace the cashews with 1/4 cup of soaked sunflower seeds or melon seeds (magaz) to achieve a similar creamy texture.
Add More VegetablesAdd More Vegetables
Incorporate other vegetables like diced potatoes, carrots, or green peas. Add them after the tomato puree and cook until tender before adding the chickpeas.
Protein BoostProtein Boost
Add 200g of cubed paneer or firm tofu during the last 5 minutes of simmering for an extra protein-packed meal.
Richer GravyRicher Gravy
For a more indulgent curry, substitute the 1 cup of water with 1 cup of full-fat coconut milk. This will add a subtle sweetness and extra creaminess.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, which is crucial for muscle repair, immune function, and feeling full and satisfied after a meal.
High in Dietary Fiber
The combination of chickpeas and spinach provides a significant amount of dietary fiber, promoting healthy digestion, supporting gut health, and helping to regulate blood sugar levels.
Supports Heart Health
Cashews contribute monounsaturated fats, which are known to be beneficial for heart health by helping to lower bad cholesterol (LDL) levels.
Packed with Essential Nutrients
This dish is a powerhouse of vitamins and minerals. Spinach provides iron, vitamin K, and vitamin A, while chickpeas offer manganese and folate, supporting energy levels and overall well-being.
Frequently asked questions
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from chickpeas, packed with vitamins and minerals like iron and Vitamin K from spinach, and contains heart-healthy fats from cashews.