North Indian Saag Chole (Chickpeas and Greens)

Name: North Indian Saag Chole (Chickpeas and Greens)
Total time: 85
Yield: 10
Ingredients: 2 bunches fresh mustard greens; 2 bunches fresh spinach; 2 ½ cups water, or as needed, divided; 1 teaspoon salt; 2 cups finely chopped cabbage; 2 cups finely chopped broccoli; ½ cup corn flour; 4 tablespoons vegetable oil; 2 teaspoons cumin seeds; 2 medium onions, chopped; 2 cloves garlic, chopped; 2 medium tomatoes, cored and chopped; 1 large green chile pepper, seeded and diced; 2 teaspoons ground coriander; 1 teaspoon minced fresh ginger, or to taste; salt to taste; 1 ½ cups chickpeas

Recipe by Mona Sohal from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

10 servings

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2 bunches fresh mustard greens
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2 bunches fresh spinach
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2 ½ cups water, or as needed, divided
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1 teaspoon salt
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2 cups finely chopped cabbage
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2 cups finely chopped broccoli
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½ cup corn flour
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4 tablespoons vegetable oil
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2 teaspoons cumin seeds

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2 medium onions, chopped
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2 cloves garlic, chopped
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2 medium tomatoes, cored and chopped
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1 large green chile pepper, seeded and diced
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2 teaspoons ground coriander
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1 teaspoon minced fresh ginger, or to taste
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salt to taste
•

1 ½ cups chickpeas

Instructions

Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.