Wednesday, 18 March 2015

Saag Chole -- Chickpeas with Spinach

Tired of the regular Punjabi Chole, there was a need for a variation to the recipe and that is when I remembered seeing this recipe being posted in one of the food groups. It is quick and easy to make and the addition of spinach not only enhances the taste but also makes it even more high on nutrition. Serve it with rice or roti, this one dish meal will take care of your daily nutritional needs. 

1 cup chickpeas soaked overnight 
1 medium onion chopped 
1" piece ginger 
4-5 cloves of garlic 
1 medium tomato made into a paste with the ginger and garlic above
3 cups spinach chopped 
1 tsp cumin seeds 
1/2 tsp turmeric powder 
1 tsp kashmiri chilly powder 
1 tsp cumin powder 
1 1/2 tsp coriander powder 
1 tsp garam masala powder 
1 tbsp dry roasted and crushed kasuri methi
1/2 tbsp pomegranate seed powder
Salt to taste
Oil as required 

Wash and drain the soaked chickpeas and pressure cook till done.  
Heat oil in a pan and splutter the cumin seeds. Add the onions and fry till golden. Niw add the tomato paste and fry till the raw smell disappears. Add the dry spices and fry till the spices start releasing oil from the sides. Do not add the salt yet. Add the chopped spinach and stir. Cover and cook till the spinach is wilted. Now add the salt and the boiled chickpeas, reserving the water. Stir well. Now add the reserved liquid as per your requirement for gravy and bring to a boil. Add the crushed kasuri methi and pomegranate seed powder and check for seasoning. Garnish with fresh coriander leaves and ginger juliennes and serve hot with roti/ rice. 

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