I recently discovered the joy of serving Indian food in tali’s and let me just one thing.
I have never been more than happy to cook vegetable curries. I am not normally one to give up meat, but for these tali’s I would.
The person that is enjoy my new found joy of making vegetable curries is my mother.
Every day, it’s a new curry with a new side dish and always served in the talis.
Of course I have stipulated that only vegetables are to be served in these trays and my mother could not agree more with me.
I came across this recipe in Meera Sodha’s recipe book but this recipe would not scream me, if I did not make tweaks to the original recipe not only to cater for the contents of my party but also to the likes and dislikes of my very vocal and fussy family…. Let’s hope that they do not read that last statement.
- 3 x tbsp. grape seed oil.
- ½ x tsp mustard seeds.
- 1 x tsp jeera seeds.
- 2 x dried chilies, chopped.
- A sprig of fresh curry leaves.
- 1 x onion, finely chopped.
- 1 x tsp ginger garlic paste.
- 1 x tin, Indian chopped tomatoes.
- 1 x tin chickpeas, drained and rinsed.
- 1 ½ x tsp coriander powder.
- ½ s tsp turmeric powder.
- 1 x tbsp. masala.
- 1 x tsp salt.
- 500g x baby spinach washed and roughly chopped.
- Heat the oil in a pot.
- Add the mustard seeds and allow to start popping.
- Add the jeera seeds, dry chillies and curry leaves and fry for a couple of seconds.
- Add the onion and salt and saute till the onions are soft.
- Add the chopped tomatoes and cook till the tomatoes are soft and have released all their juices.
- Add in the ginger garlic paste and give it a good stir.
- Mix in the masala and turmeric powder and give it a good stir.
- Add a little water to create a nice gravy.
- Allow the gravy to come to the boil.
- Add in the chickpeas and spinach and cook till the spinach has wilted.