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home > recipes > vegetables > chana saag
from NY, US 2 tbs Oil 1 large onion chopped 1 cup Chana (chick peas) garlic chopped 3 cloves 1 tbs ginger chopped 1/2 tsp Turmeric 1 bunch of Spinach Water Salt to taste 1 cup Yogurt 1 tsp cumin powder 1 /2 tsp chana masala spice ( found at Indian grocers ) Heat oil in a large pot or saucepan over medium flame. Add the chopped onions and sauté until translucent. To this add ginger, garlic and cumin powder and sauté for another 2-3 minutes. Then add spinach little bit water and salt and bring this to boil. Cook covered in low flame for 5 -10 minutes. To this add cooked chana along with cumin powder and chana masala. .Add 2 tbs water and cook covered for 2 more minutes to coat the chana with spinach. Finally add yogurt and reduce the heat to low ,remove immediately after mixing well. Serve with Indian bread.

Chana Saag


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(posted October 2, 2011)

from NY, US

2 tbs Oil
1 large onion chopped
1 cup Chana (chick peas)
garlic chopped 3 cloves
1 tbs ginger chopped
1/2 tsp Turmeric
1 bunch of Spinach
Water
Salt to taste
1 cup Yogurt
1 tsp cumin powder
1 /2 tsp chana masala spice ( found at Indian grocers )

Heat oil in a large pot or saucepan over medium flame. Add the chopped onions and sauté until translucent. To this add ginger, garlic and cumin powder and sauté for another 2-3 minutes. Then add spinach little bit water and salt and bring this to boil. Cook covered in low flame for 5 -10 minutes. To this add cooked chana along with cumin powder and chana masala. .Add 2 tbs water and cook covered for 2 more minutes to coat the chana with spinach. Finally add yogurt and reduce the heat to low ,remove immediately after mixing well. Serve with Indian bread.



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