Saag Chole Spinach And Chickpeas Recipes

NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)

Steps:

• Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
• Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
• Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
• Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
• Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
• Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

SAAG CHOLE (SPINACH AND CHICKPEAS)

Steps:

• 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.

PALAK/SAAG CHOLE

Steps:

• 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.