What to Use:
1. 1 tbsp ghee
2. 1tsp Mustard Oil
3. 1/2 tsp cumin seeds
4. 1/2 onion - finely chopped
5. 4 cloves garlic – finely chopped
6. 1-inch ginger – finely chopped
7. 2 cups tomatoes-pureed
8. 2 - 3 green jalapeno - finely chopped
9. 1/2 tsp turmeric
10. 1/2 tsp Kashmiri chilli powder (it is not hot but gives nice color)
11. 1 tsp chana masala
12. 1 cup dry Chickpeas (soak them overnight with a cinnamon stick and boil in the morning)
13. 3 handfuls of fresh baby spinach leaf - roughly chopped or 1 cup frozen (this taste better)
14. Salt to taste
15. 1/2 tsp garam masala
16. 2 tsp roasted and ground Cumin seeds
17. 2 tbsp fresh cilantro finely chopped
How to make:
Cooking the spinach
1. Heat the oil over medium-high heat until it smokes. Let it cool a bit
2. Stir in the cumin seeds and once they crackle add garlic and sauté for 30 sec.
3. Add the chopped onion and fry for about 5 minutes, stirring from time to time until soft and translucent add the ginger.
4. While the onion is frying, place the tomatoes in a food blender and blend them into a smooth paste. Set aside.
5. When onions are soft and lightly browned, stir in the chopped chillies and all the ground spices except for the garam masala and ground roasted cumin seed. Let them blend with the onion.
6. Add the blended tomato puree and salt to taste.
7. Let this simmer until it has reduced by about half and is quite thick.
8. Add the spinach and let it cook until the raw smell is gone.
Cooking the Chickpeas
Heat the ghee in a pan and add the chana masala and roasted cumin seed powder followed by the chickpeas. Stir occasionally until the masala coats the chickpeas.
Finishing the entrée
1. Add the spinach mixture to the above chickpeas mix pan.
2. Mix both mixtures thoroughly and let them cook until the water evaporates.
3. To finish, season with salt to taste. Sprinkle with the garam masala and garnish with the chopped coriander.
Inspiration: Easy Chana Saag
1. 1 tbsp ghee
2. 1tsp Mustard Oil
3. 1/2 tsp cumin seeds
4. 1/2 onion - finely chopped
5. 4 cloves garlic – finely chopped
6. 1-inch ginger – finely chopped
7. 2 cups tomatoes-pureed
8. 2 - 3 green jalapeno - finely chopped
9. 1/2 tsp turmeric
10. 1/2 tsp Kashmiri chilli powder (it is not hot but gives nice color)
11. 1 tsp chana masala
12. 1 cup dry Chickpeas (soak them overnight with a cinnamon stick and boil in the morning)
13. 3 handfuls of fresh baby spinach leaf - roughly chopped or 1 cup frozen (this taste better)
14. Salt to taste
15. 1/2 tsp garam masala
16. 2 tsp roasted and ground Cumin seeds
17. 2 tbsp fresh cilantro finely chopped
How to make:
Cooking the spinach
1. Heat the oil over medium-high heat until it smokes. Let it cool a bit
2. Stir in the cumin seeds and once they crackle add garlic and sauté for 30 sec.
3. Add the chopped onion and fry for about 5 minutes, stirring from time to time until soft and translucent add the ginger.
4. While the onion is frying, place the tomatoes in a food blender and blend them into a smooth paste. Set aside.
5. When onions are soft and lightly browned, stir in the chopped chillies and all the ground spices except for the garam masala and ground roasted cumin seed. Let them blend with the onion.
6. Add the blended tomato puree and salt to taste.
7. Let this simmer until it has reduced by about half and is quite thick.
8. Add the spinach and let it cook until the raw smell is gone.
Cooking the Chickpeas
Heat the ghee in a pan and add the chana masala and roasted cumin seed powder followed by the chickpeas. Stir occasionally until the masala coats the chickpeas.
Finishing the entrée
1. Add the spinach mixture to the above chickpeas mix pan.
2. Mix both mixtures thoroughly and let them cook until the water evaporates.
3. To finish, season with salt to taste. Sprinkle with the garam masala and garnish with the chopped coriander.
Inspiration: Easy Chana Saag
Comments
Post a Comment