Chana Saag

"Authentic Indian dish"
 
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photo by chodo721 photo by chodo721
photo by chodo721
Ready In:
50mins
Ingredients:
15
Yields:
6 bowls
Serves:
6
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ingredients

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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.

Questions & Replies

  1. Is this possibly an error? The recipe asks for an 8 oz can of chopped tomatoes. There is a standard little 8 oz can of tomato sauce. A small can of chopped tomatoes is usually 14 oz.
     
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Reviews

  1. Tastes even better the next day! This was my first time trying the recipe so I made it as written. Next time I may try increasing some of the spices. I'll also double the recipe so my family of 4 will have more left overs.
     
  2. 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.
     
  3. I followed the recipe almost exactly... like the other reviewer, I also used frozen spinach. This recipe calls for 2 tsps of Cardamon.. it was WAY TOO much... I would cut back on the Cardamon next time.. It was just overwhelming. I had to double the amount of yogurt to tame the flavor.
     
  4. I used this recipe as a base. I used frozen spinach and only one can of chickpeas. I also used 14 oz of tomato. Kept all of the seasoning as is and it turned out great.
     
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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.&nbsp;</p>
 
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