Saag Chole Spinach And Chickpeas Recipes

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CHOLE SAAG



Chole Saag image

This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.

Provided by Kristin Turrell

Categories     Side Dish     Vegetables     Green Peas

Time 25m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoons curry powder
1 (15 ounce) can sweet peas, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) container plain yogurt
1 cup chicken broth
salt and pepper to taste

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.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.1 g, Cholesterol 3.4 mg, Fat 10.1 g, Fiber 12.2 g, Protein 15.5 g, SaturatedFat 1.9 g, Sodium 761.2 mg, Sugar 8.4 g

PALAK/SAAG CHOLE



Palak/Saag Chole image

I recently fell in love with chole. Locally, menu dishes called "saag" are made with spinach, which is why I've listed it as Palak/Saag. I've played around with this, increasing the amount of spinach to tomato, lowering the fat and salt, etc. This is a healthy, tasty dish that is great with naan, roti, or even dosas.

Provided by Jujubegirl

Categories     Curries

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can chickpeas
15 cups Baby Spinach (finely chopped)
3 medium tomatoes
1 tablespoon ginger (chopped)
1 tablespoon green chili pepper
2 tablespoons canola oil
1/2 teaspoon asafoetida powder (hing)
2 teaspoons cumin seeds (jeera(can sub ground cumin)
2 tablespoons coriander powder (dhania)
1 teaspoon turmeric (haldi)
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon garam masala

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.

Nutrition Facts : Calories 246.3, Fat 9.3, SaturatedFat 0.8, Sodium 416, Carbohydrate 34.5, Fiber 8.9, Sugar 3.2, Protein 9.9

NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)



North Indian Saag Chole (Chickpeas and Greens) image

This simple vegetarian North Indian dish of chickpeas is cooked with spinach, mustard leaves, finely chopped broccoli, cabbage, or other greens, along with added spices. You can also add more spices and peppers for hot saag, or less for mild. Saag is super easy to make. Here is my version, enjoy!

Provided by Mona Sohal

Categories     World Cuisine Recipes     Asian     Indian     Main Dishes

Time 1h25m

Yield 10

Number Of Ingredients 17

2 bunches fresh mustard greens
2 bunches fresh spinach
2 ½ cups water, or as needed, divided
1 teaspoon salt
2 cups finely chopped cabbage
2 cups finely chopped broccoli
½ cup corn flour
4 tablespoons vegetable oil
2 teaspoons cumin seeds
2 medium onions, chopped
2 cloves garlic, chopped
2 medium tomatoes, cored and chopped
1 large green chile pepper, seeded and diced
2 teaspoons ground coriander
1 teaspoon minced fresh ginger, or to taste
salt to taste
1 ½ cups chickpeas

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 24.4 mg, Fat 15.9 g, Fiber 7 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 487.6 mg, Sugar 3.2 g

INSTANT POT CHICKPEA CURRY WITH SPINACH (CHANA SAAG)



Instant Pot Chickpea Curry with Spinach (Chana Saag) image

This easy one-pot Spinach Chickpea Curry, also known as Chana Saag is a healthy vegan and gluten-free curry. Serve it with rice, quinoa, or naan for a perfect weeknight dinner!

Provided by Meeta Arora

Categories     Main Course

Time 1h

Number Of Ingredients 18

1 cup Chickpeas (Chole/Garbanzo beans)
3 cups Water (for soaking )
1 tablespoon Ghee or Oil ((use oil for vegan))
5 cloves Garlic (minced )
1 inch Ginger (grated )
1.5 cups Onion (diced )
3/4 cup Tomato (chopped )
1.5 cups Water (for cooking )
3 cups Baby spinach (chopped )
1 teaspoon Kashmiri red chili powder
2 teaspoon Coriander powder (Dhaniya powder)
1/2 teaspoon Ground Cumin (Jeera powder)
1/2 teaspoon Garam Masala
1 teaspoon Salt
1 teaspoon Dry Mango powder (Amchur) (or lime juice )
1 teaspoon Cumin seeds (Jeera)
2 leaves Bay leaf (Tej Patta)
1 stick Cinnamon (Dalchini)

Steps:

  • Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
  • Set the Instant Pot on sauté mode and let it heat.
  • Add oil along with the whole spices (cumin, bay leaves, and cinnamon). Saute for 30 seconds until they release their aroma.
  • Now add the onions, garlic, ginger and sauté them for about 3 minutes.
  • When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for couple of minutes.
  • Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
  • Switch the Instant Pot to bean/chili mode on high pressure for 35 minutes with the vent in sealing position.
  • When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
  • If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit.
  • Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
  • Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.

Nutrition Facts : Calories 288 kcal, Carbohydrate 45 g, Protein 13 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 669 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving

SAAG CHOLE (SPINACH AND CHICKPEAS)



Saag Chole (Spinach and Chickpeas) image

Food.com has opened my eyes to many types foods that I never heard or would never have tried...this being one. Serve with jasmine rice. Diced potatoes can be substituted for the chickpeas to make saag aloo. Adapted from Bengal to Punjab: The Cuisines of India by Smita Chandra.

Provided by gailanng

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 medium onions
1/2 inch piece fresh ginger
2 garlic cloves
3 tablespoons vegetable oil
1/2 teaspoon cumin seed
2 medium tomatoes, chopped coarsely
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
1/4 teaspoon cayenne pepper
2 (20 ounce) packages frozen chopped spinach, thawed and drained
1 1/2 cups cooked drained chickpeas
1 teaspoon garam masala
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 212.5, Fat 8.8, SaturatedFat 1.1, Sodium 323.7, Carbohydrate 27.4, Fiber 9.4, Sugar 4, Protein 10.8

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