If you're looking for a healthy and delicious vegetarian meal that's full of flavor, look no further than Steph's Chickpea Curry with Spinach and Rice. This recipe combines the protein-rich properties of chickpeas, the bright flavors of aromatic spices and the nutritional value of spinach. Served with fluffy rice, this curry is a satisfying and nutritious meal that will leave you full and happy. Let's dive into the details of this delicious recipe and learn how to recreate it in your own kitchen.
Ingredients:1 can (15 ounces) chickpeas, rinsed and drained1 onion, finely chopped3 cloves of garlic, minced1-inch piece of ginger, grated1 teaspoon cumin powder1 teaspoon coriander powder1 teaspoon turmeric powder1/2 teaspoon chili powder (adjust according to your spice preference)1 can (14 ounces) diced tomatoes1 can (14 ounces) coconut milk2 cups fresh spinach leaves2 tablespoons vegetable oilSalt and pepper to tasteCooked rice for servingFresh cilantro leaves for garnish
Sauté the Aromatics: Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onions turn translucent and the mixture becomes fragrant.Spice it Up: Add cumin powder, coriander powder, turmeric powder, and chili powder to the skillet. Stir well to coat the onions and spices together. Cook for another minute to release the flavors of the spices.Add the Tomatoes and Chickpeas: Pour the diced tomatoes and rinsed chickpeas into the skillet. Stir to combine the ingredients and let it simmer for about 5 minutes, allowing the flavors to meld together.Simmer in Coconut Milk: Pour the coconut milk into the skillet and stir well. Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing it to thicken slightly and the flavors to deepen.
Add Spinach: Add the fresh spinach leaves to the skillet and stir until wilted. This will take only a few minutes. Season with salt and pepper to taste.Serve with Rice: Fluff up some cooked rice and serve it alongside the chickpea curry. The fluffy rice will absorb the flavorful sauce and complement the textures of the dish.Garnish and Enjoy: Before serving, garnish the curry with fresh cilantro leaves for a burst of freshness and aroma. Serve the Steph's Chickpea Curry with Spinach and Rice while it's still warm and enjoy its delightful flavors.
Steph's Chickpea Curry with Spinach and Rice is a vegetarian dish packed with flavor, nutrition and plenty of satisfaction. The combination of tender chickpeas, aromatic spices, creamy coconut milk and vibrant spinach creates a curry that is both comforting and nutritious. Whether you are an experienced cook or a novice in the kitchen, this recipe is simple to use and easy to prepare. So gather the ingredients, prepare the spices and get ready to enjoy this healthy and delicious curry that will leave you hungry for a while.
सर्दियों में बनाएं इन 2 तरीकों से बथुआ पराठा रेसिपी, स्वाद के साथ अच्छी सेहत भी बनेगी।
मिनटों में घर पर बनाएं टेस्टी मखाने की सब्जी
आम पापड़ बनाना होता है बहुत ही आसान
Delhi is one of the best cities in India to start a homemade pickle or papad business — and most people starting one do not fully realise it. The city has Azadpur, Asia's largest wholesale fruit and vegetable market, which means your raw mango, lemon, green chilli, and mustard oil sourcing costs are among the lowest in the country. It has Dilli Haat INA, one of the few government-maintained artisan markets in India where a food stall next to Rajasthani pottery and Kashmiri shawls gives your product the instant brand credibility that takes months to build online. It has one of the densest networks of Resident Welfare Associations (RWAs) in India — weekend exhibitions in housing societies that cost nothing to attend and reach exactly the customers who pay premium prices for homemade food. And it has North India's highest density of food-conscious, Instagram-influenced, preservative-avoiding urban consumers who will pay ₹450–₹600 for a 500g jar of authentic achar if they trust the source.
This guide is built specifically for Delhi — the Azadpur price benchmarks, the Dilli Haat stall process, the RWA exhibition calendar, the FSSAI rules as they changed in April 2026, and the WhatsApp-to-ONDC path that the fastest-growing Delhi home food businesses are currently using.
Before the numbers, three things that make Delhi specifically suited to this business.
Raw material prices at Azadpur. Wholesale vegetable prices at Azadpur APMC are among the most competitive in India — current Delhi mandi rates show onion at ₹25/kg, tomato at ₹36/kg, and potato at ₹22/kg. Raw mango at Azadpur trades at approximately ₹50/kg at current rates. These are wholesale prices unavailable at neighbourhood kiranas. For a pickle maker buying raw mango by the 10–20 kg lot in season, Azadpur can save 30–50% against retail prices — a structural margin advantage that compounds over every batch.
Delhi's missing trade licence. Unlike Bangalore (BBMP requires one) and most other metros, the Delhi MCD abolished the trade licence requirement. Home-based food businesses in Delhi — home bakers, tiffin services, pickle makers selling through Instagram or WhatsApp — require FSSAI registration but do not need a separate trade licence. This removes one layer of compliance and cost that home food operators in other cities must navigate.
April 2026 FSSAI reform — bigger threshold, permanent validity. In a major change effective April 2026, the Basic Registration threshold was raised from ₹12 lakh to ₹1.5 crore annual turnover, the licence is now permanent with no renewal required, and a Tatkal system enables faster processing. The fee remains ₹100 for Basic Registration, completed in 7–10 days through the FoSCoS portal. For a home-based pickle or papad business in Delhi, this means you operate under Basic Registration for a much longer growth runway than previously.
Every food-related business in Delhi needs FSSAI registration with no exceptions based on size. This explicitly includes home-based pickle makers selling through Instagram or WhatsApp — your FSSAI number must be displayed even on social media. Penalty for operating without it in Delhi is up to ₹5 lakh fine or 6 months imprisonment under Section 63 of the FSS Act.
Apply at foscos.fssai.gov.in. For home-based operations in Delhi, use Form A (Basic Registration) for turnover up to ₹1.5 crore. Fee is ₹100 total. Processing takes 7–10 working days. Documents needed: Aadhaar or PAN, proof of premises (electricity bill or rent agreement), kitchen layout plan showing raw, cooked, and packing zones separately, and an NABL-approved water test report.
FSSAI label requirements on every jar or packet: product name, full ingredients list in descending order by weight, nutritional information per 100g, manufacturing date, best-before date, net weight, MRP, your 14-digit FSSAI number, business name and address, and the green vegetarian dot. Missing any of these gets your listing removed from online platforms.
Free at gst.gov.in. Mandatory if annual turnover exceeds ₹20 lakh for goods. Essential to register before listing on Amazon, Flipkart, or any ONDC-based platform regardless of turnover — platforms require GSTIN for payouts. Register early; it costs nothing and opens all channels.
Register at udyamregistration.gov.in. Takes 15 minutes, entirely paperless, costs nothing. Gives you access to MUDRA loans up to ₹10 lakh with no collateral, PM FME Scheme subsidies of 35% of project cost up to ₹10 lakh for food micro-enterprises, and priority sector lending from banks. The single most high-value free registration for any Delhi home food business.
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