Saag Chole (Curried Spinach and Chickpeas)

This summer was super busy for me. Prisha and I spent some wonderful time together. As much as I want to go back to work, I can’t help but think of the moments I will be missing with Prisha. She is growing so fast! Can’t believe she started her pre-school already. And talking about that, we got a huge list of things we needed to buy for her school. I made the mistake of not buying the supplies as soon as I got the list and oh my God! I am never going to repeat that mistake ever again! As the days of going back to school approached, the stores kept running out of things. Lesson learnt! Next year I will be ready and buy things as soon as I get the list. You learn new things as parents and although sometimes they are stressful, mostly they are wonderful, happy things.

Prisha loves going to school. She loves playing with other kids and she loves her teacher. It makes me happy to see her enjoying her time at school. 

Now I am ready to talk about the dish - Saag Chole. You may think that spinach is just an addition to the usual chole recipe but it is so much more! With this one recipe you will get nutrition and flavor all packed into one. Now the ingredients list may look like a lot but it really isn’t. If you have a bag of spinach in the fridge and some chickpeas somewhere in your pantry, this recipe is a wonderful combination to use them both! 

This dish is best enjoyed in winters with crispy hot Parathas or Puri (puffed bread). Saag Chole is a warm, comfort food and goes great with rice or pulao as well. And yes, I know winter is still a few months away but fall is around the corner and you know what that means. Season of delicious foods. So I am posting this recipe a few months in advance so that you can try it and then prepare it again during winter months. When trying a new recipe, I recommend using half of the quantity of each ingredient as that creates a smaller portion of the dish. If you like it then next time just follow the recipe as is.

I feel that Saag and Ghee have some sort of an unspoken love for each other. They do well on their own but together they make a dynamite pair. So I highly recommend doing the temper at the end of the dish. It adds a beautiful flavor to the entire dish. The ghee changes the flavor of the dish from the everyday weeknight dinner to something special.

Ingredients:

• Chickpeas - ½ cup (raw) or 1 (15 oz) can of Chickpeas
• Baking Soda - a pinch
• Mustard Oil - 1-2 tablespoons
• Bay Leaves - 2 small
• Cinnamon Stick - ½ inch
• Green Cardamom - 3-4
• Onion - 1 medium, chopped finely
• Ginger - 1 inch
• Garlic - 3-4 cloves
• Tomato - 1 medium
• Salt - ½ teaspoon (or to taste) + ¼ teaspoon
• Turmeric Powder - ½ teaspoon + ¼ teaspoon
• Degi Mirch - ½ teaspoon
• Coriander Powder - 2 teaspoons
• Cumin Powder - ½ teaspoon
• Chole Masala - 2 teaspoons
• Black Pepper Powder - ½ teaspoon
• Yogurt - ¼ cup, whisked
• Amchur - ½ teaspoon
• Spinach - 2 cups, washed and roughly chopped
• Garam Masala - ½ teaspoon
• Ghee - 1 tablespoon
• Asafoetida (Hing) - ¼ teaspoon
• Dry Red Chili - 1

Directions:

• If using raw chickpeas, rinse and soak them in 2-3 cups of water overnight. 
• Drain the chickpeas then transfer to a pressure cooker along with Baking Soda and ¼ teaspoon each of Salt and Turmeric Powder. Add 2 cups of water. 
• Pressure-cook the Chickpeas for 3-4 whistles on medium heat. Allow the cooker to cool down completely and then open the lid. 
• The Chickpeas should be cooked well. Test by mashing a Chickpea with a spoon.

Note: If you are using canned Chickpeas these steps are not required. 

• Drain the water from the Chickpeas, keep it aside.
• Make a puree of Garlic, Ginger and Tomato (I use my Nutribullet for this).
• Heat a wok over medium heat.
• Add Mustard Oil in it.
• As soon as the oil starts smoking, turn down the heat to low and add the Bay Leaves, Cinnamon Stick and Green Cardamom.
• After a few seconds, add the Onion.
• Fry till the Onion turns golden red in color then add the Garlic, Ginger and Tomato puree.
• Add the spices (Salt, Turmeric Powder, Degi Mirch, Coriander Powder, Cumin Powder, Black Pepper Powder and Chole Masala).
• Cook for about 10 minutes, stirring occasionally.
• Add the Yogurt and mix well.
• Add the Amchur, mix well.
• Now add the Spinach and let it wilt.
• Finally add the cooked/ canned chickpeas.
• Add the Garam Masala, mix well.
• Cover and cook for 10 minutes over low heat.
• In a temper pan/ small pot/ pan, take the Ghee.
• Add the Asafoetida and Dry Red Chili.
• Heat it over medium flame for a few seconds (till the ghee melts completely and the red chili looks fried) then immediately pour over the cooked chickpea.
• Saag Chole is ready! Transfer to a serving dish. Serve hot with Pulao/ Roti/ Paratha.

Love Chickpeas? Try these as well:

• Chole Bhature (Chickpea curry with fried bread)

• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)

• Chana Masala/ Chole Masala