Chana Saag

READY IN: 50mins
SERVES: 6
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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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.
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