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.
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 23 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 53 milligrams |
| Sodium | 796 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 12 grams |
| Sugar | 8 grams |
| Protein | 14 grams |
Reviews
We’re not vegetarian but we both really liked this. My husband was very skeptical before he ate it but he really enjoyed it. He said “weirdly enough, I like this.”
Love this! I used frozen spinch and it worked great.
This recipe is delicious. You know a recipe is solid if you have to swap in less fancy ingredients – chili powder for the chile, powdered ginger for the ginger root, etc. – and it still comes out tasty!