Ingredients:

• 1 bunch – spinach, washed, and chopped
• 1 large can (2 glasses) – garbanzo beans (or soak a cup of it overnight and boil with some salt)
• 1 medium onion, chopped
• 2 tbsp – ghee/clarified Butter
• 1/2 tsp -garam masala
• 1/2 tsp -mango powder/amchur powder
• salt to taste
• 1/2 tsp – Turmeric powder
• 1 – Green chilli
• 1/2 tsp – Cumin seeds
• 1/2 cup – Tomato paste
• 3 Cloves – Garlic
• 1 dollop – Butter

Method:

1. Fry onions to brown in the ghee and then add the garlic, cumin, and chilli.
2. Add the powder spices and fry well before adding the tomato paste and frying for one full minute.
3. Add the spinach and cook till it wilts.
4. Then add 2/3rd of the beans (no water).
5. Toss it around gently and then cook covered for 1 minute on low heat while you puree the remaining in a grinder with some water.
6. Add this to the cooking beans along with some water; stir and simmer to required thickness.
7. Add salt to taste and toss a dollop of butter over it and serve hot with rotis, rice, or naan.

Recipe courtesy of Mearl Fernandes