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Gobi and channa dish
(0 votes)
Difficulty:
easy
Preparation:
45 min.
Preparation
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Ingredients
for
4
- Ingredients
- 5 cups Spinach
- 2 Tbsps Oil
- 3.333 cups baking potatoes (diced)
- 5 cups Cauliflower
- 2 garlic cloves (chopped)
- 1 ½ fresh, green chili peppers (seeds removed, finely chopped)
- 2 tsps fresh ginger (grated)
- 3 tsps Garam Masala
- ⅞ cup low-fat Yogurt
- 1 tsp flour
- 1 ½ cups canned chickpeas (well-drained)
- 3 Tbsps lemon juice
- paprika (hot)
Preparation steps
1.
Drop the spinach leaves into boiling salted water. Drain immediately.
2.
Heat the oil in a high skillet. Fry the potatoes, stirring often, for 10 minutes. Add the cauliflower. If necessary add some hot water and cook for a further 10 minutes.
3.
Add the garlic, chilis and ginger to the skillet and fry quickly. Stir in the garam masala.
4.
Mix the yogurt and flour together to form a smooth paste and add to the potatoes along with the chickpeas. Simmer everything at a low heat for approx. 10 minutes and at the end stir in the spinach.
5.
Season the curry with lemon juice, salt and ground black pepper. Serve sprinkled with paprika.
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