Chana saag
portions
Ingredients
- 1 cups Dried chickpeas
- 5 cups Spinach
- 0.25 cups Fresh coriander
- 1 cups Onions
- 1 tbsp ginger
- 1 pcs Garlic cloves
- 1 pcs Green chilies
- 2.5 tbsp Oil
- 1 cups Tomatoes
- 0.75 tsp Garam masala
- 1 tsp Salt
- 1.5 cups Water
- 1 tbsp Ghee or unsalted butter
- 1 pcs Dried red chilies
Method
- Rinse and soak chana overnight. Later drain them and rinse well. Pressure cook them with 1 cup water for 3 to 4 whistles until soft and tender. To cook in instant pot, pressure cook for 16 to 18 minutes and let the pressure release naturally.
- Pour 1½ tablespoon oil to a pan and heat it. Saute ginger, 2/3 of the garlic and green chilies for a minute.
- Add onions and saute until golden and fully cooked. Then stir in spinach and cook for 2 to 3 minutes, just until wilted. Transfer to a plate and cool this completely.
- Later transfer the cooled ingredients to a blender and add coriander leaves. You may want to set aside one of the green chilies, taste test and add it later. Make a fine or coarse paste as per your liking. We prefer smooth paste.
- While the greens cool, heat another tbsp oil in the same pan. Add tomatoes and salt. Saute and cook until soft and mushy.
- Add garam masala, cooked chana and 1½ cups liquid (chana cooked water plus more water).
- Cover and simmer chana for 5 minutes. Then reduce the heat and transfer the saag paste to the pan.
- Stir well and cook just for a minute or 2 until chana saag begins to bubble.
- Taste test and adjust salt and more garam masala if required. Turn off the heat. Transfer chana saag to a serving bowl.
- On a low heat, melt 1 tbsp butter or ghee in a small pan. Add dried red chilies and chopped garlic. Fry on a low heat until garlic turns slightly golden but not brown.
- Quickly pour the tempering over the chana saag.