Chana Saag
Chana Saag
One pot, 25 min, serves 4
Ingredients
chickpeas 2 tins, drained spinach 400g onion 1, chopped garlic 4 cloves, chopped ginger thumb, grated tinned tomatoes 1 tin ground cumin 2 tsp ground coriander 2 tsp garam masala 1 tsp ground turmeric 1 tsp oil 2 tbsp lemon 1/2, to finish
Frozen spinach works and is cheaper. Use 300g and add it with the tomatoes.
Recipe
1. Soften in the oil for 5 minutes:
[onion 1 chopped, garlic 4 cloves chopped, ginger thumb grated, oil 2 tbsp]
2. Add the spices and stir for 1 minute:
[ground cumin 2 tsp, ground coriander 2 tsp, garam masala 1 tsp, ground turmeric 1 tsp]
Frying the spices first. Half a minute in hot oil is what stops them tasting like dust.
3. Tomatoes and chickpeas in, plus a splash of water. Simmer 15 minutes:
[tinned tomatoes 1 tin, chickpeas 2 tins drained, water splash]
4. Add the spinach a handful at a time until it wilts down.
5. Salt, then a squeeze of lemon.
The lemon at the end is what stops it tasting flat.
❄ Freezer
Freeze: cool fully, freeze in portions for up to 3 months.
Reheat: from frozen in a pan with a splash of water. Fresh lemon at the end again.