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Ingredient
Chana Saag
Introduce
Ingredient
3 tablespoons
Vegetable Oil/Ghee
1/2 tsp
Black Mustard Seeds
1 tsp
Cumin Seeds
5 Cloves
Garlic, crushed
1.5 tsp
Ground Coriander
1 tsp
Chilli Powder
1/2 tsp
Ground Turmeric
1 tsp
Salt
500 g
Baby Spinach
Cooking instructions
* Step 1
Put the oil into a large pan over a medium head and when hot add the mustard seeds and cumin seeds. Stir for a minute, or until they pop, then throw in the onions
* Step 2
Fry for 10-12 minutes until they turn translucent and start to caramelise, then add the garlic and ginger.
* Step 3
Stir-fry for around 3 minutes, then add the tinned tomatoes, pouring them in with one hand and crushing with the other.
* Step 4
Fill the empty tin a third of the way up with water and add that to the pan too
* Step 5
Cook for 10 minutes, until quite dry and paste-like, then add the chickpeas. Warm them for a couple of minutes, then add the coriander, chilli powder, turmeric and salt.
* Step 6
Toss the chickpeas around in the pasta, and add the spinach. Try to fold it all in so that it may wilt and shrink.
* Step 7
Cook for a further 10 minutes until the spinach is soft and tender and any excess moisture has cooked off.
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1. Start Small
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