From ThisBlueWiki
Saag Chole (Spinach and Chickpeas)
Saag chole is a fast, easy, and nutritious dish. It can be served with basmati rice for a simple meal. It can also serve as a side dish (along with Samosas) for big Indian meals.
Cooked, diced potatoes can be substituted for the chickpeas to make Saag aloo.
- 2 medium onions
- 1/2 inch piece fresh ginger
- 2 cloves garlic
- 3 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 2 medium tomatoes, chopped coarsely
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon ground turmeric
- salt to taste
- 1/4 teaspoon cayenne pepper
- 20 ounces (2 packages) frozen chopped spinach, thawed and drained
- 1 1/2 cups cooked, drained chickpeas
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
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 10 minutes).
Add the tomatoes and cook until soft (about 6-7 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 and serve hot.