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Chana Saag Mustard-Seed Chickpeas with Spinach
North meets south: chickpeas coated in a tangy sauce of ginger, fried onion paste and tomato paste spiked with sambhar masala, over a popped-mustard-seed base, then simmered with a pound of chopped spinach.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on18 min
- Total28 min
- Difficulty
Ingredients
- 2 tbspghee or canola oil
- 1 tspblack or yellow mustard seeds
- 1 tbspginger paste, fresh ginger pureed with a little water
- 2 tbspfried onion paste (red onions caramelised in oil, then pureed)
- 2 tbsptomato paste
- 2 tspsambhar masala (roasted chile, split pea, coriander, cumin, fenugreek, mustard seed blend)
- 2 tspcoarse kosher or sea salt
- 330 gcooked chickpeas, about 2 cups, drained
- 480 mlwater
- 450 gfresh spinach leaves, washed well and finely chopped
To serve
- 200 gbasmati or long-grain white rice, cooked, to serveoptional
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