Thursday, September 6, 2012

CHOLE SAAG

I am really excited about this new recipe!  It is an Indian dish, and it is unlike anything I have ever had before.  Chole Saag is pronounced CHO-LAY SOG.  I will warn you that it does not look very appetizing (It resembles green spaghetti sauce!). Even reading the ingredients does not sound all that great, but give it a try--it will surprise you.  Everyone who has tried it so far has loved it.   This is a great vegetarian dish--creamy, flavorful, very satisfying and quite nutritious.  

Notes:
  • Garam Masala is an Indian spice blend. Spice Islands makes a variey, so it can be found in most grocery stores. You might be able to find a less expensive version in an Indian market.
  • This recipe calls for pureeing the sauce at the end.  For that reason, it is made in a stockpot or Dutch oven with high sides to prevent splashing. An immersion blender works best for pureeing, but you could (carefully) pour the sauce into a food processor in batches.  Alternatively, the sauce can be left chunky, in which case you may prefer to prepare it in a large skillet.
  • The spinach does not have to be completely thawed--any remaining frozen chunks will dissolve quickly. There is no need to drain the spinach or pat it dry.
  • Chole Saag is traditionally served over Basmati rice, but I loved it over a good brown rice, too.
1 tbls olive oil
1 large onion, chopped
2 large cloves garlic, minced
1 tbls fresh ginger, grated
1/2 tsp cumin
2 medium tomatoes, chopped coarsely
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp red pepper flakes
1 16-oz bag frozen spinach, thawed
2 cans garbanzo beans, rinsed and drained
1 6-oz container plain yogurt
Salt and pepper to taste
Cooked Basmati or brown rice (I love Tsuru Mai brown rice), approximately 3 cups 

Heat olive oil in stockpot over medium heat until shimmery. Add onion, and cook until translucent and tender, about 10 minutes.  Reduce heat if onion begins to brown.  Add garlic and ginger, and cook 1 minute.  Stir in cumin.  Cook until well incorporated and fragrant, about 2 minutes.  Add tomatoes, juice and all, and cook until tender, about 5 minutes.  Stir in garam masala, turmeric, coriander, and red pepper flakes.  Add the spinach, and cook, stirring occasionally 3-5 minutes, or until steamy.  Cover pot and reduce heat to low.  (If spinach is not completely thawed, raise lid after 5 minutes and crush any remaining chunks.) Simmer for 25 minutes, stirring occasionally.  Puree mixture with an immersion blender until somewhat smooth; sauce will not be completely smooth.  Mix in garbanzo beans and cook for 5 minutes more, stirring occasionally. Add yogurt, and blend well.  Cook 2-4 minutes, being careful not to allow sauce to boil.  Season with salt and pepper to taste, if desired.  Serve immediately over rice. 

Serves approximately 6.