Prep 15 mins
Cook 45 mins
Food.com has opened my eyes to many types foods that I never heard or would never have tried...this being one. Serve with jasmine rice. Diced potatoes can be substituted for the chickpeas to make saag aloo. Adapted from Bengal to Punjab: The Cuisines of India by Smita Chandra.
- 2 medium onions
- 1⁄2 inch piece fresh ginger
- 2 garlic cloves
- 3 tablespoons vegetable oil
- 1⁄2 teaspoon cumin seed
- 2 medium tomatoes, chopped coarsely
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon cayenne pepper
- 2 (20 ounce) packages frozen chopped spinach, thawed and drained
- 1 1⁄2 cups cooked drained chickpeas
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Slice the onions into thin half rounds. grate the ginger and garlic. In a large heavy-bottomed skillet over medium heat, warm the oil. add the cumin. When it darkens (1 to 2 seconds), add the grated ginger and garlic. Cook for 1 minute, then add the sliced onions and saute until lightly browned (about 8 minutes).
- Add the tomatoes and cook until soft (about 5 minutes). Add the coriander, turmeric, salt, and cayenne. Mix well, then add the spinach. Mix again, cover, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally. Mix in the chickpeas and cook for 5 more minutes. Add the garam masala and lemon juice; serve hot.