Palak/Saag Chole
I recently fell in love with chole. Locally, menu dishes called "saag" are made with spinach, which is why I've listed it as Palak/Saag. I've played around with this, increasing the amount of spinach to tomato, lowering the fat and salt, etc. This is a healthy, tasty dish that is great with naan, roti, or even dosas.
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INGREDIENTS
Nutrition- 1(15 ounce) can chickpeas
- 15cups Baby Spinach (finely chopped)
- 3medium tomatoes
- 1
- 1tablespoon green chili pepper
- 2tablespoons canola oil
- 1⁄2
- 2
- 2
- 1
- 1
- 1teaspoon garam masala
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DIRECTIONS
- 1. Drain and rinse the chickpeas.
- 2. Puree tomatoes, green chilis, pepper flakes, and ginger in a food processor or blender until a very smooth puree.
- 3. Heat the oil in a pan. To test heat, drop a cumin seed into the oil. If the seed cracks immediately, the oil is ready.
- 4. Add asafetida and cumin.
- 5. After the cumin seeds crack, add tomato puree, coriander, and turmeric. Cook around 5 minutes on medium heat, stirring often.
- 6. Add spinach, and a half cup of water, cook covered about 5 minutes on medium.
- 7 .Add chickpeas.
- 8. Cook uncovered approximately 10 minutes to desired thickness.
- 9. Add garam masala, cook about a minute, then remove from heat and serve.
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