Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chana Saag
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
Cook’s Note
Saag is usually made with spinach but you can use other greens in this Indian dish. Try mustard greens or chard!
