A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Wednesday, September 1, 2010

Chana Saag

The last part of my Indian meal was a Chana Saag, or spinach based curry dish often eaten in both India and Pakistan. Combining Chana (chickpeas), Saag (spinach) and tomatoes with aromatic spices made for a flavorful favorite. While served as a side dish, the amount of protein makes it ideal as a main and satisfying for both vegetarians and vegans!

1 1b fresh chopped baby spinach
2 15 oz chickpea cans
1 inch piece ginger, diced
3 tbsp olive oil
5 cloves diced garlic
1 cup finely chopped onion
1 15 oz can diced tomatoes
2 tsp cardamom
2 tsp cinammon
1 tsp coriander
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp salt

Heat the olive oil in a medium sized saucepan over medium-high heat and add the garlic. About a minute later, add the onions and cook until golden. Reduce the heat and add the coriander, chili powder, garam masala, salt and ginger. Mix well before adding the tomatoes and let it all cook for about 4 minutes.

Reduce heat to medium-low and add the chickpeas and cook for another 10 minutes, or until the chickpeas soften slightly. Add half the spinach, mix, and let sit for a couple minutes before adding the rest and repeating. Simmer on low for another ten minutes and you're ready for a delicious Indian dish!

My husband, sister and her boyfriend enjoying some Chana Saag leftovers!

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