Thursday, June 24, 2010

Chana Saag

Or how to use up your spinach and your kale before it goes bad.

Can it still be called Saag if it has kale in it too?

This was actually a pretty quick dish to put together, although it did involve using the food processor, which really means having to wash the food processor. The recipe makes approximately 4-6 servings and works well over rice.

2 tbs olive oil

2 tbs butter

2 medium onions, chopped

1 tbs garam masala

1 tbs tumeric

4 tsp minced garlic (probably 4-5 cloves fresh)

2 tsp ground coriander

2 tsp minced ginger root

approximately 1lb of green leafy combination of spinach and kale, lightly torn

1 15 oz can of chick peas

1/2 cup of water

1 cup of non fat yogurt

salt and pepper to taste

Saute the onions in the butter for appoximately five minutes. Add all spices and continue to cook for a few more minutes. Add the greens and cook until fully wilted. Put greens and onion mixture in the food processor along with oil, pulse until shredded well. (I think this took less than 10 seconds in mine which made having to wash it after that much worse, but it is the quickest way to get the right texture). Return to pan, add chick peas, water if necessary, and cook for about ten minutes. Stir in the yogurt just before serving.

Next week I hear I'm getting Collard Greens and more Swiss Chard. We'll see what I come up with for that.

1 comment:

  1. This sounds awesome, and also easy... I think of Indian cooking as so much work, so tend to buy the jarred Patak sauces, but I am going to try this recipe!