Punjabi style curry

A filling dish – perfect for dinner

Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients

    • 1 bag of Florette Spinach salad
    • 1 bag of Florette Classic Crispy
    • 2 white onions, chopped
    • 2 large tomatoes, chopped
    • 1 tbsp ginger paste
    • 2 tbsp garlic paste
    • 2 tbsp vegetable oil
    • 2 bay leaves
    • 6 cloves
    • 4 green cardamom pods
    • 6 black peppercorns
    • 1 white onion, sliced thinly
    • 1 tsp cumin powder
    • 2 tsp coriander powder
    • 1/2 tsp chilli powder
    • 1/4 tsp turmeric powder
    • 2 tsp garam masala powder
    • 800g chickpeas, drained and rinsed
    • Salt
    • 360ml hot water

Method

    1. Mix the 2 chopped onions, tomatoes, ginger and garlic paste in a food processor and blitz into a smooth paste.

    2. Heat oil in a thick-bottomed pan on medium heat. Sauté the bay leaves, cloves, cardamom and peppercorns until slightly darker.

    3. Add the sliced onion to the pan and fry until light golden.

    4. Add the paste and fry until the oil begins to separate.

    5. Add the powder spices and sauté for 5 more minutes, stirring frequently. Add chickpeas and Florette spinach leaves, mix
    everything well.

    6. Add salt to taste, then hot water and simmer covered for 10 minutes. Stir well and serve with a side of Florette Classic Crispy Salad.

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[Average: 4.4]

Rating: 5 out of 5.