i originally was going to make chickpea cutlets but decided on a whim that i wanted indian food. i usually make saag with aloo gobi, but decided to use what we had. here's a delicious chole recipe that adapted from a few online sources & a yummy recipe for aloo saag.
ingredients:
1-2 T canola oil
1 28 ounce can chickpeas
1 medium onion, finely diced
4 cloves garlic, minced
1 T ginger paste
1 green chile, split
1 small can crushed tomatoes
1 cup water
1 1/2 T coriander powder
1/2 t tumeric
1 t cumin
pinch of asafetida (hing)
salt
1 t paprika
1/4 t garam masala
1. heat oil in pan. saute onions, garlic, ginger, and chiles until onions are soft and beginning to caramelize.
2. add coriander, tumeric, cumin, paprika, and hing and fry until spices are fragrant.
3. add chickpeas and coat with onion/spice mixture. add tomatoes and water and let cook covered on medium heat for 30-40 minutes, stirring occasionally.
4. add salt to taste and garam masala.
aloo saag
ingredients :
1-2 T canola oil
5-6 small red potatoes, scrubbed and cut into bite-size pieces
1 small (10 ounce) package of spinach
1 small can diced tomatoes pulsed in a blender
pinch of hing
1/2 t cumin seeds
1/2 t crushed red pepper
1/2 t tumeric
1/2 t ginger powder
4-5 dried red chiles
salt to taste
2 T cornstarch mixed with water
soy milk (1/2-3/4 of a cup?)
1. boil potatoes until fork tender, but not still firm.
2. heat oil in pan. when hot add pinch of hing, cumin seeds, red chiles, tumeric, red pepper and ginger. fry until fragrent.
3. add tomatoes and fry until well combined and darker in color.
4. add spinach and stir to coat with spice/tomato mixture.
5. add cornstarch/water mixture and stir spinach until well combined. add soy milk to desired thickness.
6. cook on medium-low heat for 6-7 minutes covered.
7. stir spinach and add potatoes, stirring until well combined. continue cooking on medium-low heat for 5 minutes or until spinach is at desired softness.
mmmm..! we had both with steamed brown basmati with peas. so good!
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