Chana Saag
photo by chodo721
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 1 lb Baby Spinach, fresh
- 2 (15 ounce) cans chickpeas
- 1⁄4 cup plain yogurt
- 1 piece ginger, grated
- 3 tablespoons canola oil
- 2 teaspoons cardamom
- 2 teaspoons ground cinnamon
- 5 garlic cloves, chopped
- 1 cup diced onion
- 1 (8 ounce) can tomatoes, chopped
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon garam masala
- 1 teaspoon salt (to taste)
directions
- Rinse chickpeas and roughly chop baby spinach.
- Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
- Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
- Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
- Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
- Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
- Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
- Remove lid and simmer uncovered for 10 minute, stirring occasionally.
- Stir in yogurt, or use as topping
- Serve hot with Basmati rice or potatoes.
Reviews
-
This was great! Followed recipe almost, but did add extra garam masala and a little extra chili powder, cooked in coconut oil instead of canola, and used crushed tomatoes instead of diced. Not sure about the crushed tomatoes, it did give it more of a soupy quality than diced tomatoes would have, so I suppose it depends on what you're looking for. I used fresh baby spinach and served over rice. Haven't tried adding the yogurt yet.
RECIPE SUBMITTED BY
<p>I love trying new recipes and foods. I especially love to bake, with quick breads being my favorite food to experiment with. My favorite meal is breakfast, and I love trying new flavor combinations for oatmeal. </p>