The Essential Vegetarian Indian Cookbook: 125 Classic Recipes to Enjoy at Home by Nandula Pavani

Author:Nandula, Pavani [Nandula, Pavani]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-11-10T00:00:00+00:00

This is a very popular restaurant dish that is easy to make at home. Chana saag means “chickpeas with greens” in Hindi. So, as you might have guessed, this recipe is a scrumptious combination of hearty beans and greens. My recipe is a lighter version of the traditional recipe because it uses much less oil and is mildly spiced. Serve with Basmati Rice or your favorite Indian bread. SERVES 4

2 tablespoons vegetable or canola oil

1 medium onion, finely chopped

1 teaspoon Ginger-Garlic Paste

2 medium tomatoes, chopped

¼ teaspoon ground turmeric

¾ teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon salt

1 pound fresh spinach, chopped, or 1 (10-ounce) box chopped frozen spinach, thawed

1½ cups cooked chickpeas or 1 (15-ounce) can chickpeas, rinsed and drained

1 cup water

1 tablespoon freshly squeezed lemon juice

1. Heat the oil in a large skillet over medium heat. Add the onion and ginger-garlic paste and cook until the onion is lightly browned around the edges, 3 to 4 minutes. Stir in the tomatoes, turmeric, cayenne, coriander, and salt. Mix well, cover, and cook for 3 to 4 minutes or until the tomatoes are soft and mushy.

2. Add the chopped spinach in batches, if needed, and cook until the leaves are wilted and tender, 4 to 5 minutes. Add the chickpeas and water and simmer the mixture for 5 minutes. Stir in the lemon juice, mix well, and serve hot.

Tip: This is a versatile dish that can be made with any green leafy vegetable such as kale, mustard greens, or Swiss chard. If using hearty greens, cook them a little longer, 8 to 10 minutes, before adding the beans. Black-eyed peas or any small white beans, such as cannellini or navy beans, can be substituted for the chickpeas.

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