North Indian Saag Chole (Chickpeas and Greens)

This North Indian vegetarian dish of chickpeas and mustard greens is simple to make and can be easily adjusted to be milder or more spicy.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 257 Calories

Ingredients

• 1 teaspoon salt
• salt to taste
• 4 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 2 medium onions, chopped
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon minced fresh ginger, or to taste
• 2 bunches fresh mustard greens
• 2 bunches fresh spinach
• 2 cups finely chopped cabbage
• 2 cups finely chopped broccoli
• 2 medium tomatoes, cored and chopped
• 1 large green chile pepper, seeded and diced
• 0.5 cup corn flour
• 2.5 cups water, or as needed, divided
• 1.5 cups chickpeas

Recipe Instructions

Step 1

Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.