Chickpea spinach saag/ chane palak saag

Chickpea spinach saag/ chane palak saag 

Chickpea spinach saag is gluten free, vegan, easy, delicious and rich classic Indian curry. It is a healthy and nutritious curry which is prepared by cooking finely chopped spinach tossed with ginger garlic, onion, tomato and mixed with boiled white chickpeas along with aromatic spices perfect for weekend meal.

Quick recipe tip -

1. Adjust spices according to taste.

2. Wash and chop spinach finely.

Ingredients -

2 bunches spinach finely chopped.

5 cups boiled white chana/ chickpea

2 tbsp mustard oil

1 tsp cumin seeds

1 tsp ginger grated

1 tsp garlic minced

1/2 tsp green chilli paste

1 onion chopped

1/2 cup tomato puree

To taste salt

1/4 tsp red chilli powder

1/2 tsp coriander powder

1 tsp chole masala 

Method - 

1. Heat oil in a wok. Add cumin seeds, ginger, garlic, green chilli paste and saute for few second. Add onion and fry for few minutes on slow flame till golden.

2. Add tomato puree, salt, red chilli powder, coriander powder, chole masala and mix. 

3. Cook on slow flame till tomatoes are properly cooked. 

4. Add spinach and mix. Cook on medium flame for 5-6 minute. Stir in between. Water will leach out from the spinach.

5. Cover and cook on slow flame for 10 minutes. Stir in between.

6. Spinach is properly cooked.

7. Add boiled chane and mix well. 

8. Cook on medium high flame stirring in between. Water will evaporate. 

9. Chickpea spinach saag is ready. 

10. Transfer to a serving bowl. Serve hot with makki ki roti, rice and curd.

Cook, Click & Post before you have a toast! 

10 minute Kashmiri saag

 10 minute Kashmiri saag 

Quick recipe tip -

1. Adjust spices according to taste.

2. Wash and chop spinach finely. 

Ingredients -

3 cups spinach/ palak

2 tsp mustard oil

1/2 tsp cumin seeds

1 tsp garlic minced

1 green chili grated

1 onion chopped

1/2 tsp fennel powder

To taste salt

1/4 tsp red chili powder

1/4 tsp coriander powder

1/4 tsp black pepper powder

1/4 tsp cumin powder 

Method -

1. Heat oil in a wok. Add cumin seeds, green chili grated, garlic and saute on slow flame. Add onion and fry till translucent. 

2. Add chopped spinach and mix well. Cook for 2 minute on medium flame. 

3. Add salt, red chilli powder, fennel powder, coriander powder and mix well. Cook on medium high flame till the leaves are tender and properly cooked. Switch off the flame. 

4. Add black pepper powder, cumin powder and mix.

5. Kashmiri saag is ready. 

6. Transfer to a serving wok. Serve hot.

Cook, Click & Post before you have a toast! 

Veggies saag

 Veggies saag 

Leftover ka makeover. A healthy, rich and delicious saag recipe prepared using mashed veggies left after straining 'Beetroot leaves spinach soup', potatoes, brinjal, beetroot and spices.

.

Quick recipe tip

1. In this recipe I have used mashed veggies left after straining 'Beetroot leaves spinach soup'.

2. Add spices according to taste.

3. For vegan recipe use vegan butter instead of mustard oil and butter.

Ingredients -

1-1/2 cup mashed veggies saag left from soup

2 tbsp mustard oil

1/2 tsp jeera/ cumin seeds

1/2 tsp ajwain/ carom seeds

1/2 tsp grated ginger

1 green chilli grated

1 onion finely chopped

2 potatoes finely chopped

1 small bharta baingan/ brinjal finely chopped

To taste salt

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp chat masala

2 tbsp grated beetroot

1/2 tsp garam masala

2 tbsp melted butter 

Method -

1. In a wok heat oil. Add cumin seeds, ajwain, grated ginger, green chilli. Saute for few seconds on slow flame. Add onion and saute till golden on medium slow flame. 

2. Add chopped potatoes and fry on slow flame till golden. Stir in between. 

3. Add finely chopped brinjal and mix. Add salt, red chilli powder, coriander powder, chat masala and mix. Cook on slow flame. Stir in between.

4. Mix well. If required add a slash of water. Cover and cook on slow flame stirring in between for 4-5 minute.

5. Add grated beetroot and mix well. Cook on slow flame. Cover and cook on slow for 2-3 minute.

6. Add mashed veggies saag left from soup. Mix well on slow flame. Cover and cook for 3-4 minutes. 

7. Add garam masala. Mix well. Switch off the flame. Cover and let it rest for few minutes.

8. Veggies saag is ready. 

9. Transfer to a serving bowl. Pour melted butter on top. Serve hot with makki ki roti, curd, pickle.

Method with step photos -

1. In a wok heat oil. Add cumin seeds, ajwain, grated ginger, green chilli. Saute for few seconds on slow flame. Add onion and saute till golden on medium slow flame.

2. Add chopped potatoes and fry on slow flame till golden. Stir in between. 

3. Add finely chopped brinjal and mix. Add salt, red chilli powder, coriander powder, chat masala and mix. Cook on slow flame. Stir in between.

4. Mix well. If required add a splash of water.

5. Cover and cook on slow flame stirring in between for 4-5 minute.

6. Add grated beetroot and mix well. Cook on slow flame.

7. Cover and cook on slow for 2-3 minute.

8. Add mashed veggies saag left from soup. 

9. Mix well on slow flame. 

10. Cover and cook for 3-4 minutes. 

11. Add garam masala. Mix well. Switch off the flame. Cover and let it rest for few minutes.

12. Veggies saag is ready. Transfer to a serving bowl. Pour melted butter on top. Serve hot with makki ki roti, curd, pickle.

Cook, Click & Post before you have a toast!