North Indian Saag Chole (Chickpeas and Greens) recipe
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Ingredients
- 2 bunches fresh mustard greens 2 bunches fresh spinach 2 ½ cups water, or as needed, divided 1 teaspoon salt 2 cups finely chopped cabbage 2 cups finely chopped broccoli ½ cup corn flour 4 tablespoons vegetable oil ½ cup salted butter 2 teaspoons cumin seeds 2 medium onions, chopped 2 cloves garlic, chopped 2 medium tomatoes, cored and chopped 1 large green chile pepper, seeded and diced 2 teaspoons ground coriander 1 teaspoon minced fresh ginger, or to taste salt to taste 1 ½ cups chickpeas
Nutrition Info
- 257.2 caloriescarbohydrate: 25.1 gcholesterol: 24.4 mgfat: 15.9 gfiber: 7 gprotein: 7.2 gsaturatedFat: 6.8 gservingSize: -sodium: 487.6 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions North Indian Saag Chole (Chickpeas and Greens)
Directions
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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.