Mushrooms, cut into quarter   2 cups
Spinach leaves, blanched, puree 1 cups
Green chana, soaked, boiled ½ cups
olive oil/ vegetable oil/ ghee 1 tbsp
cumin seeds ¼ tsp
medium onion, chopped 1
ginger – green chili paste (1 small green chili) 1 tbsp
tomatoes, chopped 1
A pinch turmeric
coriander-cumin powder 1 tbsp
red chili powder 1 tsp
On1y Roasted Garlic & Pink Salt 1 tsp
Salt to taste
Cream 1 tbsp
Ginger julienne 1 tsp


  1. Heat oil in a pan, splutter cumin seeds then add onions, salt and cook till the onions turn golden in color. Add turmeric powder, ginger, green chili paste and cook till raw flavors are gone.
  2. Add green chana, tomatoes, coriander-cumin powder, chilli powder, mix well.
  3. Cover the pan with a lid and allow cooking till the tomatoesare soft.
  4. Now add spinach puree, mushroom, roasted garlic & pink salt and mix well and cook for another 5 minutes and serve immediately.