Indian
Indian - Sides and Vegetables
Chana Saag Masala (aka channay, chole masala, chole or chholay)
Chef's Menu Description
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 2 tablespoon Vegetable Oil
- • 1/2 teaspoon Black Mustard Seeds
- • 1/2 teaspoon Cumin Seeds
- • 2 cracked Cardamom Pods
- • 1/2 red diced Brown/White Onion
- • 1.5 teaspoon Grated Garlic
- • 1.5 teaspoon Ginger (Grated)
- • 1/4 teaspoon Salt
- • 1/2 teaspoon Turmeric Powder
- • 1 teaspoon Mix Powder / Curry Powder
- • 1/2 teaspoon Kashmiri Chilli Powder
- • 1 teaspoon Tomato Paste
- • 250ml Curry Base
- • 2 cubes Spinach
- • 300-400g Chickpeas
- • 1/4 Lemon Juice
- • 1/4 teaspoon Sugar
Preparation Steps
1
Phase 1
Heat the oil, add cumin seeds, mustard seeds and cardamom pods. When mustard starts to pop add the onion and fry until soft
2
Phase 2
Add the garlic and ginger paste and fry for a couple of minutes
3
Phase 3
Add all the remaining spices and fry for 30 seconds
4
Phase 4
Add the tomato paste, 1/2 portion of the base gravy and stir for 30 seconds before adding the remainder then cook for a minute or 2
5
Phase 5
Add the spinach and chickpeas, stir in and cook for a further 10-15 minutes on medium until the chickpeas are soft