Creamy Chickpea Spinach Masala With Tadka

We’re making a chickpea spinach masala with tadka. We’re going to get started by roughly grinding a few whole spices: coriander seeds, cumin seeds, whole green cardamom pods, and a rough crush is great. A few tablespoons of any neutral oil. One cinnamon stick. Once it starts to smell like a Yankee House candle, add the roughly crushed spices. Once your spices are a few shades darker, we’ll go ahead and add the diced onions, pinch of salt, garlic, freshly grated ginger, some green chilies, some ground turmeric and a little bit of tomato paste. After about 90 seconds, we’re going to go ahead and add the tomatoes and some salt. Cook them down until they’re almost jammy. Two cans of chickpeas that have been drained and rinsed, a can of coconut milk, a teaspoon of brown sugar, two tablespoons of almond butter adds extra richness. Simmer it for just 15 minutes. Ooh, look at that color. Fold in some chopped spinach, two teaspoons of garam masala. And the spinach will wilt in one or two minutes. So we can kill the heat. And just a few finishing touches. Now this dish is already going to be delicious as is, but we’re going to take it over the top with our tadka, which is a tempered spiced oil where you toast whole spices and sometimes aromatics or ground spices in a hot fat source. While the tadka it is still hot, you want to pour it on top of the entire dish. Oh God, it smells so good. It is so creamy and luxurious.