Saag Chole Spinach And Chickpeas Food

CHOLE SAAG

Steps:

• Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

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.

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.