आज का खाना बहोत टेस्टी था, हस्बेंड को बहोत पसंद आया

Ingredients

• 1/3 cup Dried Chickpeas (soaked overnight, drained)
• 2 cups Water (for pressure cooking chickpeas)
• 1 piece Green Cardamom (small) (whole, adds aroma)
• 1 small piece Cinnamon Stick (about 2‑3 cm)
• 2 pieces Cloves
• 1 piece Large Green Cardamom (remove before serving)
• 4-5 pieces Black Peppercorns
• 2 pieces Bay Leaves
• 2 tsp Tea Leaves (strong black tea for color)
• to taste Salt
• 2 tbsp Mustard Oil (or any neutral oil)
• 1 tsp Cumin Seeds
• 2 pieces Dry Red Chili (whole)
• a pinch Asafoetida (Hing)
• 6 pieces Garlic Cloves (peeled)
• 2 pieces Green Chilies (slit lengthwise)
• 1 inch Fresh Ginger (peeled)
• 2 small Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• ½ tsp Kashmiri Red Chili Powder (mild color)
• 2 tsp Chole Masala (store‑bought or homemade)
• ½ tsp Roasted Cumin Powder
• 2 tsp Tamarind Paste (diluted in 2‑3 tbsp water)
• ½ tsp Garam Masala
• ½ tsp Unsalted Butter (optional, for richness)
• 5 pieces Small Eggplants (Baby Brinjals) (cut lengthwise with slits)
• 2 tbsp Gram Flour (Besan)
• 1 tbsp Kashmiri Red Chili Powder (for eggplant)
• ¼ tsp Turmeric Powder
• 1 tbsp Vegetable Masala (any Indian veg masala)
• 1 tbsp Amchur (Mango Powder)
• to taste Salt (for eggplant)
• 3 tbsp Oil for Eggplant Frying (mustard oil preferred)

Instructions

1. Soak and Cook Chickpeas

   Rinse 1/3 cup dried chickpeas, soak overnight, then drain. Place in pressure cooker with 2 cups water, 1 green cardamom, 1 small cinnamon piece, 2 cloves, 1 large cardamom, 4‑5 black peppercorns, and 2 bay leaves. Cook on medium pressure for 12 minutes, then natural release.

   Time: PT15M

2. Prepare Tea‑Coloured Water

   Boil 1 cup water, add 2 tsp black tea leaves, simmer 2 minutes, then strain. Set aside for later use to give chickpeas a deep color.

   Time: PT5M

   Temperature: Boiling

3. Blanch Spinach

   Bring a large pot of water to boil. Add 1 bunch fresh spinach, blanch for 30 seconds, then immediately transfer to ice water. Drain, squeeze excess water, and set aside.

   Time: PT5M

   Temperature: Boiling

4. Make Ginger‑Garlic Paste

   Combine 6 garlic cloves, 2 green chilies, and 1‑inch ginger piece in a blender or mortar‑pestle. Grind to a smooth paste.

   Time: PT5M

5. Temper Spices

   Heat 2 tbsp mustard oil in a large pan over medium heat. Add 1 tsp cumin seeds, 2 whole dry red chilies, and a pinch of hing. Fry until fragrant, about 30 seconds.

   Time: PT2M

   Temperature: Medium

6. Sauté Aromatics

   Add the ginger‑garlic paste to the pan, stir for 1 minute. Then add 2 finely chopped small onions and sauté until golden brown, about 4 minutes.

   Time: PT5M

   Temperature: Medium

7. Add Tomatoes and Spices

   Add the chopped tomato, ½ tsp Kashmiri red chili powder, 2 tsp chole masala, ½ tsp roasted cumin powder, and salt to taste. Cook, stirring, until oil separates, about 3 minutes.

   Time: PT3M

   Temperature: Medium

8. Combine Chickpeas and Spinach

   Add the cooked chickpeas (with their cooking liquid) to the pan. Pour in the tea‑coloured water if more liquid is needed to keep a saucy consistency. Stir in the blanched spinach and blend with a hand‑blender to a smooth puree.

   Time: PT5M

   Temperature: Medium

9. Simmer with Tangy Finish

   Add 2‑3 tsp diluted tamarind paste, ½ tsp garam masala, and ½ tsp butter. Mix well and let the curry simmer uncovered for 4 minutes.

   Time: PT4M

   Temperature: Medium

10. Prepare Eggplant Side – Cut & Soak

    Wash 5 small eggplants, cut each lengthwise into halves, then make shallow slits across the flesh. Place the pieces in a bowl of water to prevent browning.

    Time: PT5M

11. Make Eggplant Spice Paste

    In a bowl, combine 2 tbsp gram flour, 1 tbsp Kashmiri red chili powder, ¼ tsp turmeric, 1 tbsp vegetable masala, 1 tbsp amchur, salt, and 1 tbsp of the leftover ginger‑garlic paste. Add a little water to form a thick paste.

    Time: PT5M

12. Fry Eggplant

    Heat 3 tbsp mustard oil in a wide pan over medium‑high heat. Drain eggplant pieces, pat dry, and add to the pan. Cover and cook for 5 minutes, then flip, cover again, and cook another 5 minutes until soft.

    Time: PT10M

    Temperature: Medium‑High

13. Coat Eggplant with Spice Paste

    Remove the lid, add the spice paste to the pan, and gently toss the eggplant to coat evenly. Add a splash of water (≈¼ cup) to prevent sticking, cover, and cook for 5‑6 minutes until the paste is cooked through and the eggplant is fully softened.

    Time: PT6M

    Temperature: Medium

14. Final Touches & Serve

    Turn off heat. Transfer the spinach chickpea curry to a serving bowl and garnish with a drizzle of butter if desired. Serve the spiced eggplant alongside with warm paratha, rice, or naan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g