Saag Chana Recipes

Steps:

• Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
• Finely chop the ginger, garlic and chile in a mini food processor; set aside. Heat 2 tablespoons butter in a large pot over medium heat. Add 1 teaspoon cumin seeds; cook until sizzling, 30 seconds. Add the onion; cook, stirring, until browned, 3 to 4 minutes. Add the tomatoes and season with salt and pepper. Cook, stirring, until the pot is dry, 3 minutes. Stir in 1 teaspoon garam masala.
• Stir the chickpeas and chopped chile mixture into the pot. Add the spinach in batches, adding 1 to 2 tablespoons of the reserved chickpea liquid if the pot is getting too dark. Season generously with salt and pepper and stir in 1/4 cup chickpea liquid. Partially cover and cook, stirring, until the spinach is soft, 5 to 8 minutes. Stir in the heavy cream; remove from the heat.
• Heat the remaining 2 tablespoons butter in a small skillet over medium-high heat. Add the remaining 1 teaspoon cumin seeds and 1/2 teaspoon garam masala. Cook until the seeds pop, a few seconds. Stir into the spinach; season with salt and pepper. Serve the chana saag with the rice, naan, yogurt and/or lemon wedges.

Steps:

• Saute onion and jalapeno in olive oil and butter for about 5 minutes until softened.
• Add garlic, ginger, cumin, coriander seed, turmeric, and curry powder. Saute 2-3 minutes more.
• Add tomato, spinach, beans, water and salt. Bring to a simmer and partially cover. Simmer for about 20 minutes.
• Combine milk and sour cream until sour cream is dissolved. Temper with some liquid from the pan and then stir into pan. Add garam masala. Simmer a few minutes more. Garnish with chopped fresh coriander.

Steps:

• 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.

Steps:

• Heat the coconut oil in a large frying pan, and add the onion, ginger and garlic and stir fry on medium heat for 3-5 minutes or until softened.
• Add the cinnamon, cardamom, turmeric, coriander and chilli powder to your onion mixture and stir fry for another 2-3 minutes till the spices become fragrant.
• Add the chickpeas and stir fry for another 5 minutes, then add the chopped tomatoes and a little water, cover and cook for another 5 minutes then add half the spinach and cover again till the spinach wilted. Stir well.
• Add the last of the spinach and cover once more till the spinach has wilted. Add a little more water if needed. Simmer for another 5-10 minutes then switch off the heat and stir through the garam masala and serve atop some steamed basmati.