My family and I love to eat Indian food, and if you haven’t noticed yet I love incorporating a lot of the same spices they use into my own dishes. Research has shown that curry spice turmeric, which contains a powerful antioxidant called curcumin aids in the prevention of Alzheimer’s and dementia.
This Chana Saag recipe is a vegetarian dish that my husband loves to order when we eat at Indian restaurants, and I always love asking for several bites of his meal…lol…as I eat my shrimp curry. I started to make it myself so we could enjoy it as a family at home and save some money by not eating out. Chana Saag is so creamy with delicious bursts of flavor. I always serve it with basmati rice which can be found at your local grocery store. It’s definitely a favorite at home!
2 lbs baby spinach, chopped
3 cans cooked chickpeas, drained + rinsed
1 large yellow onion, chopped
1 1/2 tablespoons ghee
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon cumin (1 1/4 tsp.)
1 1/4 teaspoons garam masala
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon coriander
1/4 teaspoon turmeric
1 heaping tablespoon tomato paste
2/3 cup heavy cream
1/3 cup milk
(For the curry)
Over medium-low heat, add the ghee and fry the onion until caramelized. Be patient. Do not salt the onions, or they will wilt instead of caramelize. When onions are nice and brown, add the cumin, coriander, garlic, ginger, and optional chili, and fry stirring constantly for 2 minutes, without letting the spices scorch.
Reduce heat to low. Add the tomato paste and stir well. Add the cream and stir well. Add the spinach and chickpeas, cover, and simmer for 20 minutes. At this point, taste, and add salt and pepper to taste. Cover and simmer another 20 minutes, then, if necessary, add more salt, pepper, garlic, ginger, cumin, and/or coriander if necessary. This step is recommended, since the spinach and chickpeas will absorb a lot of the spices.
Remove to large serving bowl. Serve with basmati rice, naan bread, and your other favorite Indian sides.