This vegetarian take on the classic Indian dish is a rich and creamy tomato stew infused with aromatic spices and herbs. It’s an easy one pot dish that’s served topped with yogurt and cilantro.
2Combine the garam masala, coriander, cumin and cardamom in a bowl.
3Insert the wire rack into position 8. Set the oven to Bake, Convection, 300°F, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.
4Place a 5½-quart (10-inch) Dutch oven over medium-high heat. Add the ghee and onions and cook, stirring for 3 minutes, or until soft. Add the garlic, ginger and spice mix and cook, stirring for 1 minute, or until fragrant.
5Add the tomato paste and cook, stirring for 1 minute. Add the chickpeas and stir to coat. Stir in the tomato puree, stock, yogurt, cream, bay leaves, cinnamon, salt and sugar and bring to a boil. Cover.
6Once preheated, place the pot in the oven and cook for 45 minutes.
7Remove and discard the bay leaves and cinnamon sticks. Add the spinach and stir until wilted.
8Top with the remaining yogurt and sprinkle with cilantro.