Authentic Saag Chole Recipe: North Indian Chickpeas and Greens

Ingredients

• 2 bunches fresh mustard greens
• 2 bunches fresh spinach
• 2.5 cups water, or as needed, divided
• 1 teaspoon salt
• 2 cups finely chopped cabbage
• 2 cups finely chopped broccoli
• 0.5 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
• 1.5 cups chickpeas

Instructions

1. Thoroughly wash the mustard greens and spinach to remove any dirt. Trim away any tough fibers, then chop the greens and set them aside.
2. In a large stockpot, bring 2 cups of water and salt to a boil. Add the mustard greens, spinach, cabbage, and broccoli. Cook over medium-high heat until the greens are tender, approximately 10 minutes. Use an immersion blender to puree the mixture until smooth and creamy.
3. In a bowl, mix 1/2 cup of water with corn flour to create a thin, lump-free paste. Add this paste to the pureed greens and stir until everything is well combined.
4. Cover the pot and cook over medium-low heat, stirring occasionally, for about 10 minutes. The mixture should reach a medium consistency, not too watery. If it becomes too thick, add a little more water.
5. Heat oil in a pot over medium-high heat. Add cumin seeds, followed by the onions and garlic. Sauté until the onions become translucent, around 8 minutes.
6. Add the tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Incorporate the chickpeas and cook until they are heated through, about 5 minutes. Gradually stir in the cooked greens.

Nutrition

• Calories: 257 kcal
• Fat Content: 16 g
• Fiber Content: 7 g
• Sugar Content: 3 g
• Sodium Content: 488 mg
• Protein Content: 7 g
• Cholesterol Content: 24 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g