SAAG CHANA
This simple vegan Indian dish of chickpeas and spinach is super easy and quick to make. Here's is my own version - enjoy!
Provided by zemfira
Time 45m
Yield Serves 4
Number Of Ingredients 14
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.
CHANA SAAG
Make and share this Chana Saag recipe from Food.com.
Provided by havent the slightest
Categories Curries
Time 50m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 15
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.
CHANA SAAG
Make and share this Chana Saag recipe from Food.com.
Provided by Shazzypupp
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 369.9, Fat 24, SaturatedFat 9.8, Cholesterol 39.5, Sodium 1047.5, Carbohydrate 31.3, Fiber 7.6, Sugar 3.3, Protein 11.1
CHANA SAAG
Saag literally translates to greens so even though spinach has become a popular choice, feel free to mix in other greens like mustard greens or chard. While some may expect a very saucy rich dish, traditionally, this recipe has very little or even no cream. This version veers from tradition to include some of the chickpea liquid to add viscosity and a silky texture without more dairy.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 390, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 53 milligrams, Sodium 796 milligrams, Carbohydrate 37 grams, Fiber 12 grams, Sugar 8 grams, Protein 14 grams
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- Begin the rice first. Add the rice and 3 cups water to a sauce pot. Cover with a lid, place the pot over high heat, and bring it up to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes. After 15 minutes, turn the heat off, and let the rice rest for 10 minutes, undisturbed, with the lid in place. Fluff with a fork just before serving.
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