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The Vegetarian Curry Bible
Chana Aloo
Eggplant & Spinach Curry
by daawat.com
Ingredients:
by Kris Dhillon
Chana or chickpeas are available ready cooked in cans from most supermarkets.
Many restaurants buy them this way as they are cooked and convenient. If you buy
them uncooked, they will need to be soaked for 24 hours and then simmered for
about an hour to an hour and a half until tender.
Serves 3-4.
Preparation and cooking time: 20-25 minutes.
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2 lb spinach, rinsed, dried & finely chopped
1 medium eggplant, cut into 1/2" cubes
1/4 cup oil
1 tsp black mustard seeds
garlic cloves, minced
1" piece ginger, peeled & grated
1/4 tsp jalapeno chilies, minced
1/4 tsp turmeric powder
1/4 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
2 medium tomatoes, finely chopped
Salt to taste
Ingredients:
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½ lb (225g) potatoes
15 oz (425g) can chickpeas in brine
5 tablespoon vegetable oil
½ pint (275ml or two cups) curry sauce (page 20)
2 teaspoon tomato puree
1 teaspoon salt
1 teaspoon ground cummin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
½ teaspoon ambchoor (or 2 tablespoon lemon juice)
½ teaspoon dried fenugreek
Coriander leaves for garnishing
Method:
2 teaspoon finely chopped green coriander
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Heat the oil with half of the mustard seeds in a large saucepan. Add
remaining mustard seeds when the cooked seeds begin to pop.
Add the garlic and saute until tender. Add the spinach, a small amount
at a time, stirring occasionally to keep the spinach from scorching.
Method:
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Boil or microwave potatoes in their skins. Cool slightly, peel, and cut into one
inch (2.3cm) dice.
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Drain and rinse the chickpeas in a colander.
Heat the oil in a heavy pan, add the curry sauce, and boil for about five minutes
until thickened.
3. When the spinach wilts, add the eggplant, ginger, jalapeno chilies,
turmeric, paprika, coriander, and cumin.
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Stir in all the remaining ingredients except the potatoes and the green
coriander, and simmer gently for five minutes, stirring frequently.
Add the potatoes, heat through for four or five minutes, and stir in the green
coriander.
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Saute to blend the flavors. Cover, and cook over medium-low heat for
5 minutes.
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Add the tomatoes and season to taste with salt.
Cook, uncovered, 5 minutes longer. Garnish with cilantro.
Serves 8
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