Chana Saag Recipes

CHANA SAAG

Chana Saag image

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

Ingredients

1 cup long-grain white rice
1 1-inch piece fresh ginger, roughly chopped
2 cloves garlic
1/2 to 1 serrano chile pepper, stemmed
4 tablespoons unsalted butter
2 teaspoons cumin seeds
1 small onion, finely chopped
1 large or 2 small plum tomatoes, chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons garam masala
2 15-ounce cans chickpeas, drained (liquid reserved) and rinsed
2 10-ounce bags spinach (not baby spinach)
1/3 cup heavy cream
Warm naan, plain yogurt and/or lemon wedges, for serving

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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