Chana Saag (Chickpea Spinach Curry)

Method

1. 1Blend briefly boiled spinach, fenugreek and green chillies into a bright green puree.
2. 2Heat oil, crackle cumin, brown onions for 8 minutes, then ginger-garlic.
3. 3Add tomato puree with all dry spices and salt; cook till oil separates.
4. 4Add chickpeas, toss to coat in the masala for 3 minutes.
5. 5Pour in spinach puree with a splash of water, gently bubble 12 minutes — never boil hard.
6. 6Mash a few chickpeas against the pan to thicken; serve with hot roti.