Creamy Chickpea and Spinach Curry

1. 1
   prep

   Soak the chickpeas overnight.

   Rinse 1.5 cups dried chickpeas and soak in plenty of water for at least 8 hours or overnight. Drain and rinse before cooking.

2. 2
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   1.Add soaked chickpeas, 4 cups water, and a pinch of salt to a pressure cooker.

   2.Close the lid and cook on high heat until the first whistle.

   3.Lower the heat and cook for 15 minutes (4-5 whistles).

   4.Let the pressure release naturally before opening. Drain, reserving 1 cup of the cooking liquid.

   TIPWell-cooked chickpeas should be tender enough to mash easily between your fingers.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 1 tsp cumin seeds and let them sizzle and crackle (30 seconds).

   TIPThe cumin should turn a shade darker but never burn — medium heat is key.
4. 4
   saute · ~15 min

   Build the aromatic base.

   1.Add the chopped onion and sauté until deep golden brown (7-8 minutes).

   2.Stir in minced garlic, grated ginger, and slit green chili — cook until the raw smell disappears (1 minute).

   3.Add the pureed tomatoes, turmeric, red chili powder, cumin powder, and coriander powder.

   4.Cook, stirring often, until the tomato puree thickens and oil starts to separate from the masala (5-6 minutes).

   TIPDon't rush the onion browning — deeply golden onions are the foundation of a rich, flavorful curry.
5. 5
   simmer · ~10 min

   Simmer the curry with chickpeas.

   1.Add the cooked chickpeas and 0.25 tsp salt to the pan. Stir well to coat all chickpeas with the masala.

   2.Pour in about 0.75 cup of the reserved chickpea cooking liquid and bring to a gentle simmer.

   3.Cover and cook on low heat for 8-10 minutes so the flavors meld together.

   TIPThe reserved cooking liquid adds body and a subtle earthy flavor — don't substitute water unless necessary.
6. 6
   mix · ~4 min

   Fold in the spinach and yogurt.

   1.Add the chopped spinach in handfuls, stirring until each batch wilts (2-3 minutes total).

   2.Take the pan off the heat and let it cool for 1 minute.

   3.Stir in the whisked yogurt gently — do not boil after adding yogurt or it may curdle.

   TIPAlways bring the curry off the heat briefly before adding yogurt. High heat causes yogurt to split, losing that velvety texture.
7. 7
   garnish · ~3 min

   Finish with garam masala and cilantro.

   1.Return the pan to the lowest heat for 1 minute — just enough to warm the yogurt through.

   2.Sprinkle in the garam masala and chopped coriander leaves.

   3.Turn off the heat and let the curry rest for 2 minutes.
8. 8
   serve

   Serve hot with steamed rice or naan.

   Ladle the creamy chickpea spinach curry into bowls. Drizzle with an extra swirl of yogurt and fresh cilantro on top.

   TIPThis curry tastes even better the next day, once the spices have fully settled.

Cuisines we love