Chana Saag
Ready In: 50 mins
Serves: 6
Yields: 6 bowls
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.
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