By Ujjainee Roy
May 21, 2024
If you're looking for hearty and filling plant-based curries, try the delicious chana saag which offers a plethora of essential nutrients. This is typically made with mixed leafy greens but you can also make it with 1-2 types of seasonal greens. Let's explore the recipe.
– 1 cup dried chickpeas – 1 bay leaf – 1 black cardamom pod – 4 cups fresh spinach leaves – 1 tablespoon oil – 1 teaspoon cumin seeds – 1 large onion – 2-3 garlic cloves, minced – 1-inch piece ginger, minced – 2 green chilies – 2 medium tomatoes – 1 teaspoon ground cumin – 1 teaspoon coriander – 1/2 teaspoon turmeric – 1 teaspoon garam masala – 1/2 cup coconut milk
If using dried chickpeas, soak them in water overnight or for at least 8 hours. Drain and rinse the soaked chickpeas. In a pressure cooker or large pot, add the soaked chickpeas, bay leaf, black cardamom, and enough water to cover the chickpeas.
Cook until the chickpeas are tender. If using a pressure cooker, cook for about 20-25 minutes. In a regular pot, it may take 45-60 minutes. Once cooked, drain the chickpeas and set them aside.
If using fresh spinach, blanch it in boiling water for 2 minutes until wilted. Drain and immediately transfer the spinach to a bowl of ice water to preserve its green color. Drain again and blend the spinach into a smooth puree using a blender or food processor.
Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until golden brown.
Stir in the minced garlic, ginger, and green chilies. Sauté for another 1-2 minutes until aromatic. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
Add ground cumin, ground coriander, turmeric powder, garam masala, paprika or Kashmiri red chili powder, and salt. Mix well and cook the spices for 1-2 minutes. Add the cooked chickpeas to the pan and mix well with the spice mixture.
Pour in the spinach puree and stir to combine everything evenly. Add water as needed to achieve the desired consistency. If you prefer a creamier texture, you can add coconut milk or cream at this stage.
Reduce the heat to low, cover the pan, and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking. Garnish with fresh chopped cilantro before serving.