Saag Chole (Spinach and Chickpeas)

[Guest guest]

i can't remember if i have posted this recipe here.

it's one of my favorites. very easy to throw together

and tastes wonderful. i serve it with basmati rice.

 

Saag Chole (Spinach and Chickpeas)

 

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 8 minutes). add

the tomatoes and cook until soft (about 5 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.

 

recipe source: from bengal to punjab: the cuisines of

india by smita chandra (the crossing press, 1991).

 

 

 

 

 

 

for Good - Make a difference this year.

http://brand./cybergivingweek2005/

[Guest guest]

No you didn't post this in the past Susie and it sounds great. So does your

black eyed pea recipe you posted yesterday. I always ate anything my Mom cooked

as a kid but I never cared as much for the black eyed peas, now I love them. I

doubt if she even used salt, I think they were boiled and served..........simply

horrid that way.

Donna

 

 

" artichoke72x " <artichoke72x wrote:

i can't remember if i have posted this recipe here.

it's one of my favorites. very easy to throw together

and tastes wonderful. i serve it with basmati rice.

 

Saag Chole (Spinach and Chickpeas)

 

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 8 minutes). add

the tomatoes and cook until soft (about 5 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.

 

recipe source: from bengal to punjab: the cuisines of

india by smita chandra (the crossing press, 1991).

 

 

 

 

 

 

for Good - Make a difference this year.

http://brand./cybergivingweek2005/