Recipe: Tasty Robin's Chana Saag

Recipe: Tasty Robin's Chana Saag Delicious, fresh and tasty.
Robin's Chana Saag. Chana Saag Garbanzo beans mixed into savory spinach. Saag Dall Lentils and spinach cooked with roast garlic a ginger. Vegetarian Dinner for Two Served soup, salad or samosa, choice of three vegetable dishes: rice, naan and dessert.
It's a small restaurant, booths and tables, without any decor or fanfare.
Serve it with rice naan! #vegan #vegetarian Find the recipe on www.cookwithmanali.com Gluten-Free Chocolate Chip Cookies - The Cookie Writer.
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You can have Robin's Chana Saag using 19 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Robin's Chana Saag
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You need 2.5 bags (9 oz) of each) spinach (or use mustard greens).
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Prepare 1 can (16 ounce) of chick peas.
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You need 4 of ripe Roma tomatoes.
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It’s 1 of small red onion chopped.
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You need 4 of stems green onions.
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You need 2.5 Tbsp of canola oil (or vegetable oil).
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It’s 4 Tbsp of butter, at room temperature.
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Prepare 4 cloves of garlic (minced).
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You need 1 Tbsp of ginger (minced).
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You need 8-10 of coriander seeds (or 1 tsp of ground coriander).
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Prepare 8-10 of fenugreek seeds.
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You need 1 tsp of cumin seeds.
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Prepare 1.5 tsp of ground cumin.
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It’s 2 tsp of curry masala (or garam masala).
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You need 1 tsp of mustard seeds (optional).
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Prepare 1 of small red chili (or use 2 drops Aldi's Carolina Reaper paste).
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You need Half of bunch cilantro.
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You need 1 tsp of turmeric.
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You need to taste of Salt,.
Restaurantfoodmenu is an online guidance for Indian Cuisine menu, providing prices information of Indian Cuisine breakfast, specials, kids, value menu.
The vegetable samosas are delicious as is the shammi kabob.
I got the butter chicken and it was so good, rich and creamy.
The owner was very helpful and explained what dishes were spicy or mild.
Robin's Chana Saag step by step
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Heat the oil over medium heat. When the oil is hot, add the coriander seed, cumin seed, fenugreek seed, mustard seed (if using), and the red chili..
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Once the seeds start to spatter (be careful to not let it burn- lower the heat, if needed), add the onions and cook until the onions are translucent (about 5-7 mins on medium heat).
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Add the garlic and ginger, stir and let cook for about a minute..
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Add the spinach and cook until the spinach starts to wilt. Add the turmeric, salt, ground cumin, and curry masala (substitute with garam masala, if you dont have the curry masala). Stir well and cook for about 5 minutes..
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Add the tomatoes, stir and cook for another 5-7 minutes until the tomatoes are soft and release juice..
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Turn off the heat and let it cool for a few minutes..
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In the meantime, coat a small pan with some oil and add the chick peas to the pan. Sprinkle 1 teaspoon of ground cumin and some salt. Fry the chick peas for about 10 minutes, stirring occasionally..
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While the chickpeas are frying, transfer the spinach-tomato mixture into a blender. Add the butter and blend it until smooth. Add more spicy chili or hot sauce if you like it spicy..
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Transfer the blended sauce to the pan and heat to warm. Add green onions and cilantro. After the chickpeas are done, transfer the chickpeas to the sauce and stir to mix well. Serve over rice..
There are few things that I enjoy more than fresh chapatis (Indian flat bread) with dairy-free butter and a savory chickpea & greens stew over rice.
Punjabi-style saag curry is heavy on the cream and butter, and usually cooked with lamb.
This lighter, vegetarian version of the creamy classic uses coconut milk for a more healthful twist.
We ordered last night an all vegetarian meal: okra, mixed lentil dish, chana saag, veggie pakoras (super crisp even after the drive home).
Really delicious and a new favorite.