Saag Chole (Spinach and Chickpeas)Posted: June 22, 2010
saag chole is a fast, easy, and nutritious dish. it’s a favorite at our house. i serve it with basmati rice for a simple meal. i also make it for a side dish (along with samosas!) when i make big indian meals for special occasions (indian food is becoming tradition for our christmas day meal) or when friends come for dinner. i always get requests for the recipe. cooked, diced potatoes can be substituted for the chickpeas (to make saag aloo).
saag chole (spinach and chickpeas)
2 medium onions
1/2 inch piece fresh ginger
2 cloves garlic
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
2 medium tomatoes, chopped coarsely
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
salt to taste
1/4 teaspoon cayenne pepper
20 ounces (2 packages) frozen chopped spinach, thawed and drained
1 1/2 cups cooked, drained chickpeas
1 teaspoon garam masala
1 tablespoon lemon juice
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 and serve hot.
recipe source: from bengal to punjab: the cuisines of india by smita chandra (the crossing press, 1991).