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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.1
  • Total Fat: 5.0 g
  • Cholesterol: 4.9 mg
  • Sodium: 800.0 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 7.7 g
  • Protein: 14.3 g

View full nutritional breakdown of Chana Saag (Chickpea and Spinach Curry) calories by ingredient
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Chana Saag (Chickpea and Spinach Curry)

Submitted by: GTKARLA

Introduction

A version that uses yogurt instead of coconut milk. A version that uses yogurt instead of coconut milk.
Number of Servings: 6

Ingredients

    1 cup dried chickpeas
    1/2 cup chickpea flour
    2 teaspoons olive oil
    1 small onion, chopped
    1 small clove garlic, crushed
    3 - 4 fresh green chilies, seeded and minced
    1-inch piece ginger, minced
    1 teaspoon ground cardamom
    a few cloves
    1 teaspoon turmeric
    1 teaspoon cumin seeds
    1 teaspoon fenugreek seeds
    2 teaspoons ground coriander
    1-inch piece cinnamon stick
    2 dried whole red chilies
    1/2 teaspoon cayenne
    1/2 teaspoon asafoetida
    dash of chili powder


    generous handful of dried curry leaves
    1 pound spinach, washed and trimmed
    1 large tomato, chopped
    2 teaspoons garam masala
    2 cups plain yogurt, whisked
    1 teaspoon sea salt

Directions

Rinse the chickpeas under cold running water and soak overnight in several inches of cold water with a little yogurt whey or lemon juiced added. Drain the chickpeas, transfer to a heavy-bottomed pan, and cover with several inches of fresh cold water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside.

Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 - 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant.

Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 - 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafoetida and chili powder. Stir and fry for a few minutes.

Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice.


Serving Size: 6






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