INGREDIENTS
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 | |
Garnish | |
Cream | 1 tbsp |
Ginger julienne | 1 tsp |
METHOD
- 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.
- Add green chana, tomatoes, coriander-cumin powder, chilli powder, mix well.
- Cover the pan with a lid and allow cooking till the tomatoesare soft.
- Now add spinach puree, mushroom, roasted garlic & pink salt and mix well and cook for another 5 minutes and serve immediately.