Chana Saag {chickpeas and spinach cooked in warm spices}

Chana Saag {chickpeas and spinach cooked in warm spices}

from ministryofcurry.com
Entree
25 min
3 servings
90 kcal / serving

A classic Indian curry made with chickpeas, spinach, tomatoes, onions, ginger, garlic and spiced with warm homemade garam masala.

Ingredients

  • 1 tablespoonghee ()
  • 1yellow onion (finely diced )
  • 1 teaspoonkosher salt (or to taste )
  • 1 teaspoonginger (grated )
  • 2garlic cloves (minced)
  • 1 mediumtomato (diced )
  • ½ teaspoonground turmeric
  • 1 teaspoonkashmiri red chili powder (or paprika )
  • 1 teaspoonground cumin
  • 1 canchickpeas (rinsed and drained )
  • 4 cupsfresh baby spinach (rough chopped )
  • ½ teaspoongaram masala
  • ½ teaspoonaamchoor powder (or use 1 tablespoon lemon juice )

Directions

  1. 1

    In a medium sized pot, add ghee and when it’s sizzling hot, toss in the chopped onions and salt and saute for 5 to 7 minutes or until they are translucent. Cover the pot to speed up the process.

  2. 2

    Next add the ginger and garlic, and sauté for additional 2 to 3 minutes as onions continue to brown.

  3. 3

    Add the chopped tomato, turmeric, red chilli powder and ground cumin. Stir well and cook covered for 2 to 3 minutes or just until the tomatoes start to soften. Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes.

  4. 4

    Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.

  5. 5

    To finish sprinkle the garam masala and amchoor powder or lemon juice all over and serve hot with naan or rice.