Spinach Mushroom Chickpea Curry Recipe

Spinach Mushroom Chickpea Curry Recipe is a delicious and wholesome curry made from Kabuli chana simmer along with spinach and mushrooms. It makes a wholesome and high protein dish that you can serve along with rice or even along with Malabar Parotta.  Button mushrooms, Spinach Leaves (Palak), Kabuli Chana (White Chickpeas), Oil, Onions, Homemade tomato puree, Ginger, Garlic, Fresh Red chillies, Turmeric powder (Haldi), Cumin powder (Jeera), Garam masala powder, Salt, Coconut milk, Coriander (Dhania) Leaves, Mint Leaves (Pudina)   200 grams Button mushrooms , sliced  2 cups Spinach Leaves (Palak) , washed and finely chopped  1/2 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours 1 tablespoon Oil 2 Onions , thinly sliced  1/2 cup Homemade tomato puree 1 inch Ginger , finely chopped  4 cloves Garlic , finely chopped  2 Fresh Red chillies , finely chopped or green chillies 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder Salt , to taste  1/2 cup Coconut milk 2 sprig Coriander (Dhania) Leaves , finely chopped  2 sprig Mint Leaves (Pudina) , finely chopped     15   25     To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight. Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes. Turn off the flame. Allow the pressure to release naturally and set the chickpeas aside. In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute. Next add the onions, and cook them until they turn into a deep brown colour. This will take about 4-5 minutes. To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well. Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles. Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined. Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes.Once done, check the salt and seasonings and adjust to suit your taste. Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well. Serve hot.Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream.