I’ve been so in love with exotic spices recently so I’ve been trying my hand at food that’s not traditionally in my family and I’ve got a couple of restaurants that will soon be burning holes in my pockets. Since these aren’t flavors and smells I’ve worked with for years and years, I still need to work on calibrating my nose a little and so I follow recipes and recommendations a little more closely. For this post, I used two articles for guidance: AllRecipes Indian Saag and Whats4Eats Saag.
The focus is on greens. One of my oversights was how few I had on hand. When those recipes call for two pounds, they really mean it. As they cook, they really loose volume and when there are more, it helps promote more of a saucy texture. I had one of those tubs of mixed greens, and I should have gotten 2 or 3, but it was still tasty. Many versions of this recipe also call for a blender, but since I don’t have one, I stuck with chopping.
I’ve been told that I made a Saag Aloo, because of the potato, but I believe in the spinachy spirit of this dish and will leave it up to y’all to customize it and name it what you wish. This was an experiment of mine and I hope you find inspiration from it like I did those other articles.
No two articles I found had the same spices, or even the same proportions, so I played around based on my tastes and what I had available. Slowly I’ve been splurging on spices, and it’s been nice having a variety on hand.
- 1 can chickpeas
- 1 cup water
- 2 tbs niter kibbeh (or butter, or oil)
- 1tbs coriander
- 2 tbs turmeric
- 1 tsp cayenne
- 1 tsp cumin
- 1 tsp salt
- Par boil the potatoes in a separate pan.
- Cook onion in the niter kibbeh, on medium, until translucent.
- Add garlic and spices, then saute for 2-3 minutes.
- Add spinach and water. Simmer for about 15-25 minutes. (4 1/2 would be blend it if you got it)
- Add chickpeas, potatoes, and cream.
- Return to a brief simmer. Finish cooking the potatoes.