Palaksaag Chole Recipes

EASY PALAK PANEER

Easy Palak Paneer image

A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.

Provided by Melanie Lacaille

Categories World Cuisine Recipes Asian Indian

Time 59m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, divided
1 onion, diced
6 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons red pepper flakes
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup water
2 (10 ounce) packages frozen chopped spinach, thawed and drained
3 tomatoes, diced
2 tablespoons grated fresh ginger root
2 cups cubed paneer

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
Transfer spinach mixture to a blender and blend until smooth.
Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 16.3 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 5.7 g, Protein 14.6 g, SaturatedFat 3 g, Sodium 772.6 mg, Sugar 4.6 g

CHOLE SAAG

Chole Saag image

This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.

Provided by Kristin Turrell

Categories Side Dish Vegetables Green Peas

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoons curry powder
1 (15 ounce) can sweet peas, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) container plain yogurt
1 cup chicken broth
salt and pepper to taste

Steps:

Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.1 g, Cholesterol 3.4 mg, Fat 10.1 g, Fiber 12.2 g, Protein 15.5 g, SaturatedFat 1.9 g, Sodium 761.2 mg, Sugar 8.4 g

PALAK/SAAG CHOLE

Palak/Saag Chole image

I recently fell in love with chole. Locally, menu dishes called "saag" are made with spinach, which is why I've listed it as Palak/Saag. I've played around with this, increasing the amount of spinach to tomato, lowering the fat and salt, etc. This is a healthy, tasty dish that is great with naan, roti, or even dosas.

Provided by Jujubegirl

Categories Curries

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can chickpeas
15 cups Baby Spinach (finely chopped)
3 medium tomatoes
1 tablespoon ginger (chopped)
1 tablespoon green chili pepper
2 tablespoons canola oil
1/2 teaspoon asafoetida powder (hing)
2 teaspoons cumin seeds (jeera(can sub ground cumin)
2 tablespoons coriander powder (dhania)
1 teaspoon turmeric (haldi)
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon garam masala

Steps:

1. Drain and rinse the chickpeas.
2. Puree tomatoes, green chilis, pepper flakes, and ginger in a food processor or blender until a very smooth puree.
3. Heat the oil in a pan. To test heat, drop a cumin seed into the oil. If the seed cracks immediately, the oil is ready.
4. Add asafetida and cumin.
5. After the cumin seeds crack, add tomato puree, coriander, and turmeric. Cook around 5 minutes on medium heat, stirring often.
6. Add spinach, and a half cup of water, cook covered about 5 minutes on medium.
7 .Add chickpeas.
8. Cook uncovered approximately 10 minutes to desired thickness.
9. Add garam masala, cook about a minute, then remove from heat and serve.

Nutrition Facts : Calories 246.3, Fat 9.3, SaturatedFat 0.8, Sodium 416, Carbohydrate 34.5, Fiber 8.9, Sugar 3.2, Protein 9.9

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