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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
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.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
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.
Cook the Gravy: Add the tomato puree to the pan. 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.
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.
Finish the Korma: Add the chopped spinach to the pan. 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.
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 309.96 calories per serving with 11.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Serve: Garnish with fresh coriander leaves. Serve hot with basmati rice, jeera rice, or warm naan bread.
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.
Incorporate other vegetables like diced potatoes, carrots, or green peas. Add them after the tomato puree and cook until tender before adding the chickpeas.
Add 200g of cubed paneer or firm tofu during the last 5 minutes of simmering for an extra protein-packed meal.
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.
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.
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.
Cashews contribute monounsaturated fats, which are known to be beneficial for heart health by helping to lower bad cholesterol (LDL) levels.
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.
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.
A single serving (approximately 1 cup) of this Chickpea Spinach Korma contains around 350-400 calories, depending on the specific ingredients and amount of oil used.
Absolutely. To make it nut-free, you can replace the cashews with an equal amount of soaked sunflower seeds, melon seeds (magaz), or even 2-3 tablespoons of coconut cream for a creamy base.
Store any leftover korma in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and become even better the next day. Reheat gently on the stovetop or in the microwave.
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the curry. This prevents the gravy from becoming too watery.
To increase creaminess, you can add a bit more cashew paste, a splash of coconut milk, or a tablespoon of plant-based yogurt or cream at the end of cooking. Ensure you blended the cashews into a very fine, smooth paste.