For a richer flavor, consider using ghee instead of vegetable oil. Adjust the amount of green chile pepper to control the level of spiciness. Serve hot with naan bread or rice for a complete and satisfying meal.
North Indian Saag Chole (Chickpeas and Greens)
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PREP TIME40 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 25 mins
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SERVING10 People
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VIEWS3
A vibrant and comforting vegetarian delight hailing from North India, where tender chickpeas mingle with a medley of verdant greens, simmered in a symphony of aromatic spices. This dish is a celebration of simple, wholesome ingredients transformed into a flavorful and nourishing experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol24 mg
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Fiber7 g
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Protein7 g
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Saturated Fat7 g
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Sodium488 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepWash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
02
StepBring 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.
03
StepCombine 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.
04
StepCover 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.
05
StepHeat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
06
StepAdd 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.
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