Patod ki Sabzi

Ingredients:

1 cup chickpea flour
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon chaat masala
1/2 teaspoon sugar
1/2 teaspoon salt
2 cups water

1 teaspoon coconut oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 inch ginger, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon agave
salt, to taste
1 package spinach blended with some water
1/2 teaspoon garam masala
1/3 cup vegan yogurt or cashew cream
1/3 cup almonds, soaked and blended with some water

Combine chickpea flour and remaining dry ingredients. Gradually whisk in the water and set aside for a few hours. Pour the mixture in a nonstick pan and stir constantly on meduim heat until the mixture thickens. Press the mixture into an oiled plate and allow to cool. Cut into diamonds and fry with coconut or mustard oil until golden on both sides. Set aside.

Cook the onion and coconut oil in a skillet and add the ginger and garlic, followed by the spices. Stir until aromatic and add the spinach and garam masala. Bring to a simmer and add the yogurt and almond. Season with more salt as needed and stir in the chickpea patod.

Garnish with cilantro, if desired and serve with naan, chapati, red rice, or millet.