Best 3 Channa Saag Spicy Chickpeas With Spinach Recipes
Embark on a culinary journey to the heart of Punjab with Channa Saag, a traditional dish that encapsulates the region's vibrant flavors. This delectable combination of chickpeas and spinach is a harmonious blend of textures and tastes, offering a symphony of spices that tantalize the palate. Accompanied by three distinct recipes – the Classic Channa Saag, the Dhaba-Style Channa Saag, and the Vegan Channa Saag – this article caters to diverse dietary preferences and culinary expertise. From the comforting warmth of the classic recipe to the robust flavors of the Dhaba-style variation, and the wholesome goodness of the vegan alternative, each recipe promises an unforgettable gastronomic experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHANNA SAAG (SPICY CHICKPEAS WITH SPINACH)
Steps:
- Water saute onion and garlic until tender. Add the tomatoes, green chilies, tamarind, cumin, coriander, and spinach. Cook for 5 minutes. Stir in the chickpeas and cayenne pepper and cook for another 5 minutes. * If using dried tamarind pods, remove the fruit from the pods, boil for 10 minutes or until soft. Drain and mash with a fork.
CHANA SAAG
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.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 390, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 53 milligrams, Sodium 796 milligrams, Carbohydrate 37 grams, Fiber 12 grams, Sugar 8 grams, Protein 14 grams
CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH
Got this from a friend. Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice.
Provided by CandyTX
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
- Add chickpeas straight from the can, including all the water.
- Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
- Reduce heat, add spinach and cover.
- Allow spinach to wilt for 2-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 481.3, Fat 23.5, SaturatedFat 3.2, Sodium 733.5, Carbohydrate 57.4, Fiber 13.3, Sugar 2.6, Protein 15.6
Tips:
- Use dried chickpeas for the best flavor and texture. Soaking them overnight before cooking will help them cook more evenly.
- If you're short on time, you can use canned chickpeas. Just be sure to rinse them well before using.
- Use fresh spinach for the best flavor. If you don't have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
- Add the spices to taste. The amount of spices you use will depend on your personal preference.
- Serve channa saag with rice, roti, or naan. It also makes a great filling for samosas or parathas.
Conclusion:
Channa saag is a delicious and healthy dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting dish to try, give channa saag a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
