Method
- 1
Sauté the diced onion until golden, add garlic and ginger paste and cook briefly.
- 2
Toast the spices for a minute, then stir in chopped tomatoes and diced potato and cook covered for 8-10 minutes.
- 3
Mix in the chickpeas and simmer for a further 10-15 minutes until the potatoes are tender.
- 4
Stir in the spinach and cook for 2-3 minutes until wilted. Serve with a chapatti.
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