Chana Saag with Royal® Basmati Rice
35 Minutes
Indian/Indian Fusion
Serves: 4
Protein-packed chickpeas, loads of spinach and fresh tomato all come together to create our chana saag, a popular Indian curry.
Ingredients
For the Rice
1 cup Royal® Basmati Rice
2 cups water
Pinch of salt
For the Chana Saag
1 tablespoon butter
1 small yellow onion, diced
1 teaspoon fresh ginger, finely grated
2 cloves garlic, finely chopped
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon ground cumin
1 medium tomato, chopped
2 cups cooked chickpeas
4 cups fresh baby spinach, chopped
1/2 teaspoon garam masala
Salt to taste
Preparation
- In a medium saucepan, bring water to a boil. Add rice and a pinch of salt. Cover and reduce to a simmer. Cook for 20 minutes, or until water is absorbed.
- While the rice is cooking, in a medium sized pot, add butter over medium heat. When it’s sizzling hot, toss in the diced onions. Sauté the onions for five minutes with a pinch of salt.
- When the onion starts turning pale golden, add the ginger and garlic, and sauté for another 3-5 minutes. Add the turmeric, chili and cumin stir. If the mixture starts getting stuck to the bottom of the pot, add a tablespoon of warm water and scrape it off.
- Add the tomato and stir for a couple of minutes until it disintegrates. When it does, add half a cup of warm water. Lower the heat to medium and let the spices infuse the tomato for one minute.
- Add the spinach and stir, cooking for five minutes.
- Add the chickpeas and stir. Let chickpeas cook with the mixture for another five minutes. Add salt to taste and sprinkle with garam masala. Serve with Royal® Basmati Rice.
