This is a spinach and chickpea curry like you’ve never had before.
This is my twist on the traditional palak paneer. I didn’t want to substitute the paneer with tofu so decided to combine a brilliant Rajasthani curry made from chickpea flour called Gatte.
My mother’s from Jaipur, Rajasthan so I’ve grown up with a great mixture of Gujarati and Rajasthani cuisine. And this curry feels like just that on a plate.
This makes for a great tofu substitute all around.
20 mins
40 mins
4
Ingredients
Palak:
500g Spinach
1 Inch Ginger
1 Green Chilli
¼ Tsp Asafoetida Powder
2 Tbsp Oil
1 Tsp Cumin Seeds
1 Stick Cinnamon
4 Cloves
4 Cardamom Pods
1 Bay Leaf
1 Stick Celery
1 Tsp Himalayan Salt
1 Cup Water
1 Tsp Garam Masala
2 Tsp Oatly Crème Fraiche
1 Tsp Oatly Cream
Chickpea Pieces:
1 Cup Gram Flour
1 Tbsp Whole Wheat Flour
½ Tsp Turmeric Powder
½ Tsp Himalayan Salt
½ Tsp Carom Seeds
¼ Tsp Red Chilli Powder
1 Tsp Fennel Seeds
2 Tbsp Oil
½ Tsp Bicarb Soda
3 Tbsp Cold Water
Method
Gatte:
1. Combine all ingredients to make a firm but rollable dough. Add water little at a time to ensure a good texture.
2. Separately have a large pot of water boiled.
3. Divide the dough into 4 portions and roll into long cylinders over a dusted surface.
4. Cut into 1 inch size pieces.
5. Place each piece into the hot water.
6. Wait until they rise and boil for a further minute before you remove it. They should form small bubbles on the surface.
Spinach:
1. Blanche the washed spinach. Remove from water and add to cold water (optional- this keeps the green colour intact)
2. Blend up spinach with ginger & chillies into a smooth paste.
3. In a pan heat oil over a medium flame.
4. Sauté all the whole spices and bay leaf.
5. Finely chop celery and add to the sauté.
6. After a few minutes add in the spinach paste & water.
7. Mix in salt & garam masala and oatly creme fraiche.
8. Add in the gatte and lightly stir through.
9. Drizzle cream on top.
Serve up with fresh Chapati’s or Naan or even a beautiful pilau.
