Spinach (Palak) and White Bean Curry

What is your idea of a wholesome healthy meal? For me, it must include vegetables, proteins and complex carbohydrates. Plus, the food must be cooked in very less oil. Planning a tasty meal keeping these things in mind is not always possible. But, whenever I do, you guys will get to read all about it. Here is a simple yet delicious spinach and beans curry with Jowar flatbread.

Ingredients:
Baby Spinach Leaves/Palak - about 5 cups
Dry White Beans - 1/2 cup
Onion - 1 medium
Garlic - 4 big cloves
Tamarind/Chinch/Imli Paste - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Kitchen King Masala or any other spice mix - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Oil - 2 tbsp
Salt

How to make Spinach and White Bean Curry:

• Soak dry white beans in plenty of water overnight. Wash the soaked beans and cook them in 2 - 3 cups of water until soft. Add more water if required. Alternately, you can pressure cook them as well. Or canned beans work fine too.
• Finely chop onions. Crush the garlic cloves and roughly chop spinach leaves.
• Heat oil in a pan. Add crushed garlic and sauté until garlic turns slightly brown. Add onions and sauté until onions soften. Now add chopped spinach and sauté until spinach wilts. 
• Lastly, add cooked white beans, tamarind, turmeric, fresh ground black pepper, chili powder, kitchen king masala and salt. Add 1/2 cup water. Cook it covered for about 5 minutes or until spinach is cooked completely.
• Tamarind adds a sour taste to the curry. If tamarind is not available, use 2 well ripe tomatoes or lemon juice or aamchur (dry mango) powder or chat masala. Instead of kitchen king masala, use any of your favorite spice mixes like Garam Masala, Pav Bhaji Masala, Chole Masala and so on.

Sprinkle some lemon juice and serve Spinach and Beans Curry a flatbread or rice. I served it with oil free Jwari Bhakri (Jowar Flatbread).