Easy & Delicious Restaurant-style Saag Chana

Ingredients:

• 3 cups cooked or canned chickpeas
• 12 ounces spinach
• 1 cup finely chopped tomatoes
• 1/2 cup chopped onion
• 1/2 cup water
• 2 tablespoons cashew cream (optional)
• 2 green chili or jalapeno
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon garlic, grated or finely chopped
• 1 teaspoon ginger, grated or finely chopped
• 2 tablespoons oil
• 1 teaspoon salt (adjust to taste)

Instructions:

Stovetop Method:

1. Sauté aromatics: Heat oil in a skillet over medium heat. Add onion, ginger, garlic, and sliced green chili. Cook until onion turns translucent (about 5 minutes).
2. Add spices: Stir in turmeric powder, ground cumin, coriander powder, garam masala powder, salt, and red chili powder. Mix well, avoiding burning. Add a tablespoon of water if needed.
3. Cook spinach: Add chopped spinach and cook on medium-high heat for 5-6 minutes, or until wilted and cooked. Set aside to cool.
4. Make spinach paste: Blend the cooled spinach mixture into a coarse or smooth paste.
5. Cook chickpeas: Heat oil in a deep-bottomed pan or Dutch oven. Add chopped tomatoes and cook for a few minutes.
6. Combine ingredients: Add cooked chickpeas, red chili powder, and 1/2 cup water. Simmer on low heat for 4-5 minutes.
7. Thicken the curry: Add the spinach paste and adjust water as needed. Simmer for 3-4 minutes.
8. Serve: Serve hot with basmati rice or naan bread.

Traditional Method (using maize flour):

• Use maize flour to thicken the curry. Make a slurry with a tablespoon of maize flour and water.
• Add the slurry to the saag sauce and simmer for 10 minutes, stirring frequently to prevent sticking.
• Cook for longer as maize flour takes time to cook.

Variations:

• Use cashew cream or coconut cream for a thicker consistency.
• Add a splash of lemon juice for tanginess.
• Add dry mango powder for a slightly sweet flavor.

Instant Pot Method:

1. Sauté aromatics: Start the Instant Pot in saute mode. Add oil, onion, ginger, garlic, and green chili. Cook for a few minutes.
2. Add spices and chickpeas: Add finely chopped tomatoes, spices, chickpeas, and water. Mix well.
3. Pressure cook: Stop saute mode, close the lid, and pressure cook for 5 minutes on high pressure. Let the pressure release naturally for 5 minutes.
4. Add spinach: Start the Instant Pot in saute mode again and add finely chopped spinach. Cook for 2-3 minutes, or longer for other greens like mustard or kale.

Enjoy your delicious Chana Saag!