Best Chole Saag Recipes
NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)
This simple vegetarian North Indian dish of chickpeas is cooked with spinach, mustard leaves, finely chopped broccoli, cabbage, or other greens, along with added spices. You can also add more spices and peppers for hot saag, or less for mild. Saag is super easy to make. Here is my version, enjoy!
Provided by Mona Sohal
Categories World Cuisine Recipes Asian Indian Main Dishes
Time 1h25m
Yield 10
Number Of Ingredients 17
Steps:
- Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
- Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
- Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
- Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
- Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
- Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 24.4 mg, Fat 15.9 g, Fiber 7 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 487.6 mg, Sugar 3.2 g
CHOLE SAAG
This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.
Provided by Kristin Turrell
Categories Side Dish Vegetables Green Peas
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.1 g, Cholesterol 3.4 mg, Fat 10.1 g, Fiber 12.2 g, Protein 15.5 g, SaturatedFat 1.9 g, Sodium 761.2 mg, Sugar 8.4 g
PALAK/SAAG CHOLE
I recently fell in love with chole. Locally, menu dishes called "saag" are made with spinach, which is why I've listed it as Palak/Saag. I've played around with this, increasing the amount of spinach to tomato, lowering the fat and salt, etc. This is a healthy, tasty dish that is great with naan, roti, or even dosas.
Provided by Jujubegirl
Categories Curries
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Drain and rinse the chickpeas.
- 2. Puree tomatoes, green chilis, pepper flakes, and ginger in a food processor or blender until a very smooth puree.
- 3. Heat the oil in a pan. To test heat, drop a cumin seed into the oil. If the seed cracks immediately, the oil is ready.
- 4. Add asafetida and cumin.
- 5. After the cumin seeds crack, add tomato puree, coriander, and turmeric. Cook around 5 minutes on medium heat, stirring often.
- 6. Add spinach, and a half cup of water, cook covered about 5 minutes on medium.
- 7 .Add chickpeas.
- 8. Cook uncovered approximately 10 minutes to desired thickness.
- 9. Add garam masala, cook about a minute, then remove from heat and serve.
Nutrition Facts : Calories 246.3, Fat 9.3, SaturatedFat 0.8, Sodium 416, Carbohydrate 34.5, Fiber 8.9, Sugar 3.2, Protein 9.9
SAAG CHOLE (SPINACH AND CHICKPEAS)
Food.com has opened my eyes to many types foods that I never heard or would never have tried...this being one. Serve with jasmine rice. Diced potatoes can be substituted for the chickpeas to make saag aloo. Adapted from Bengal to Punjab: The Cuisines of India by Smita Chandra.
Provided by gailanng
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice the onions into thin half rounds. grate the ginger and garlic. In a large heavy-bottomed skillet over medium heat, warm the oil. add the cumin. When it darkens (1 to 2 seconds), add the grated ginger and garlic. Cook for 1 minute, then add the sliced onions and saute until lightly browned (about 8 minutes).
- Add the tomatoes and cook until soft (about 5 minutes). Add the coriander, turmeric, salt, and cayenne. Mix well, then add the spinach. Mix again, cover, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally. Mix in the chickpeas and cook for 5 more minutes. Add the garam masala and lemon juice; serve hot.
Nutrition Facts : Calories 212.5, Fat 8.8, SaturatedFat 1.1, Sodium 323.7, Carbohydrate 27.4, Fiber 9.4, Sugar 4, Protein 10.8
CHOLE SAAG
Number Of Ingredients 1
Steps:
- Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes.
- Add the drained peas and mash well.
- Stir in garbanzo beans, spinach, yogurt, and chicken broth.
- Cook and stir until heated through, then season to taste with salt and pepper before serving.
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