Make Ahead
Totally Not Intimidating Saag
- Serves 3-4
Author Notes
A couple friends in Boston intro'd me to the glorious world of Indian food while I was living there in 2008. I immediately fell in love with Saag, and I dreamed of being able to cook it. The complexities of indian food were intimidating but after attempting it with this recipe, I learned that the flavor is truly the only thing that is complex. This recipe is also gluten-free (for the glutards like me) and dairy-free, using light gluten-free mayo as a sub for the traditional yogurt :) It works really well to pack into homemade frozen lunches, and in fact, the flavors seem to meld together even more intensely post-freeze. —NicoleQ23
What You'll Need
Ingredients
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1
box of frozen chopped spinach, thawed and squeezed out
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1
can of peas, drained (use canned not frozen)
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1
can of garbanzo beans, drained (chick peas)
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1
small white onion, diced
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3
cloves garlic, minced
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1 tablespoon
cumin
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1 tablespoon
curry powder
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2 teaspoons
garam masala (optional)
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1/2 cup
broth (chicken/veggie both work)
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2 tablespoons
oil of choice (I use canola)
Directions
- Heat oil in medium-sized stew pot over medium-high heat. Add minced garlic, diced onions, cumin, garam masala, and curry powder. Cook until onions are translucent.
- Add drained peas and mash them until they dont look like peas anymore.
- Add remaining ingredients: spinach, garbanzos, broth of choice, and salt & pepa if you like. Slow cook until flavors are pungent in a good way, and beans are soft and delectable.
- Serve as a side or a main plate accompanied with rice.
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