Saag Chole, which means curried greens and chickpeas, is an easy and quick dish served with jasmine rice and charred mini sweet peppers. The curry “gravy” is silky and full of intense flavor. This is definitely a mouth watering Indian dish!
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When I first say this recipe, I honestly have to admit that I had never heard of Saag Chole, but then I haven’t tried a lot of Indian dishes. I know, I know, bad plant eater. But the photo and recipe intrigued me so that I had to post it.
Since then, as usual, I’ve done my research and learned about this dish. So for those of you that are not familiar, here’s a little background.
Saag is a generic name for cooked and pureed greens. There are many variations of saag dishes. Saag dishes can be made with various greens or a mixture of these such as kales, spring greens, broccoli, Brussels sprouts, fenugreek, and spinach.
While Chole, simply means cooked or uncooked chickpeas. So if we combine the two, Saag Chloe, then we have cooked greens with chickpeas. And with Chole, the chickpeas are usually cooked with several Indian spices.
This dish is creamy, comforting, and absolutely delicious. If you’ve never tried it then be adventurous and give it a go. You’ll be happy you did!
- 3 cloves garlic, chopped
- 2 tbsp fresh ginger, chopped
- 1 tsp fresh turmeric root, chopped
- 1/2 yellow onion, chopped
- olive oil a splash or two for sauteing
- 15 ounces (I can) organic chickpeas, rinsed and drained I prefer Goya Brand
- 4 cups fresh baby spinach, kale and chard, chopped or greens of your choice
- salt and pepper to taste
- 1 cup unsweetened milk I prefer Planet Oat Brand
- 2 tsp tomato paste
- 1 tbsp ground turmeric
- 1 tsp garam masala
- 1 pinch crushed red pepper
- 1/2 tsp ground cumin
- 1/4 tsp salt
- ground black pepper to taste
- 2 tbsp plain plant yogurt I prefer Forager Project Brand
- 1 package jasmine rice cooked according to package directions
- 8 mini bell peppers, roasted
- In a large pan over medium heat, saute garlic, ginger, turmeric, and onion in olive oil until translucent.
- Add chickpeas and cook 2 minutes.
- Add the chopped baby spinach, kale and chard to pan with the garlic, onion, turmeric and ginger. Season with salt and fresh ground black pepper and cook 2 minutes until the greens are wilted.
- Pour in milk. Stir and add tomato paste, ground turmeric, garam masala, crushed red pepper, ground cumin, salt and pepper.
- Bring to a boil and cook for 5 minutes stirring often.
- Turn off heat and add yogurt. Stir until well blended.
- Serve with rice and roasted mini bell peppers
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