Tuesday, November 30, 2010
This is one of my favorite dishes at the Indian buffet. I found some spinach for 50 cents for a 12 ounce bag. Mind you, probably all the nutrition had left the leaves at that point but hey it was fiber anyhow. I bought it- a perfect opportunity to make chana saag.
This dish is a must do in the spring when I see spinach at the market. Oh boy. I have to mark it on the calendar. I have all the recipes in my head waiting for summer. Summer comes and I think when I see the fruit and vegetables- "what was I going to make with these?" So I am trying something new, I mark it on the calendar with a reference of where the recipe is.
24 ounces fresh spinach
1 large yellow onion, chopped
6 cloves garlic, chopped or more, ahh go on now, get garlic crazy- its good for you
2 tablespoon minced fresh ginger
4 teaspoons ground coriander
1 teaspoon turmeric
1.5 teaspoons garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt
2 (15oz) can chickpeas, rinsed and drained
1 tablespoon sunflower or canola oil
1 cup nonfat greek yogurt
Preheat a large pot over medium-high heat. Pour in the oil, add the onions and saute for 2-3 minutes. Add garlic cook one minute more. Add the ginger, coriander, turmeric, garam masala, cayenne, red pepper flakes and salt and cook for an additional 1-2 minutes. Add the spinach and cook the spinach until it has cooked down.
Let the mixture cool slightly and transfer to a food processor or blender and process until mostly pureed, but not entirely. If you have an immersion blender you can do it right in the pot. Transfer back to the pot, add the yogurt and chickpeas. Stir and heat until well incorporated. Serve over rice.