1teaspoonfinely fresh grated ginger (about half a thumb size)
1tablespoontomato paste
¼cupheavy whipping cream (optional)
½cupwater
2 cupsfinely chopped baby spinach (optional)
6whole peppercorns (optional)
salt
red chili powder
finely chopped cilantro for garnishment
oil
Instructions
In a non-stick pan heat oil and add peppercorns (optional). Immediately add the chopped onions and cook until translucent.
Add tomatoes, red chili powder, dry coriander powder, ginger, garlic, masala, and turmeric. Cook until tomatoes no longer have any water.
Add tomato paste and mix well. THEN add water. When the water is added after the paste has been mixed it, you will find it easier to combine the water into the dish.
Stir in the chick peas, baby spinach, and salt. Mash about half of the chick peas with a masher. I add salt at the end to prevent over or under measurement (I add ½ tablespoon but please add according to your salt tolerance level).
Stir in heavy whipping cream (optional).
Cook for an additional 5 minutes on medium/high heat stirring frequently.
Top with cilantro.
Serve with one of the following starches-white/brown rice, quinoa, naan, paratha, or roti; and add an onion salad + lemon wedge to the final dish.