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Chana Saag Masala (aka channay, chole masala, chole or chholay)
Delicately spiced chickpeas and spinach

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Chana Saag Masala (aka channay, chole masala, chole or chholay)

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Ingredients

Adjust Servings:
2 tbsp Oil (Vegetable)
1/2 tsp Mustard Seeds (Black)
1/2 tsp Cumin (Seeds)
2 cracked Cardamom (Pods)
1/2 red diced Onion (brown/white)
1.5 tsp Garlic (Grated) or paste
1.5 tsp Ginger (Grated) or paste
1/4 tsp Salt
1/2 tsp Turmeric (Powder)
1 tsp Mix Powder / Curry Powder
1/2 tsp Chilli Powder (Kashmiri) or Paprika
1 tsp Tomato (Paste)
250ml Curry Base
2 cubes Spinach
300-400g Chickpeas
1/4 Lemon
1/4 tsp Sugar

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Chana Saag is a classic Indian curry made with chickpeas, spinach, onion, ginger, garlic and spices

Features:
  • Heat 1/5
Cuisine:

Ingredients

Directions

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A fail-safe recipe for a restaurant style chickpea curry

Made using Indian restaurant curry base or bir base gravy this Chana Saag Masala (aka channay, chole masala, chole or chholay) is a classic Indian curry
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Steps

1
Done

Heat the oil, add cumin seeds, mustard seeds and cardamom pods. When mustard starts to pop add the onion and fry until soft

2
Done

Add the garlic and ginger paste and fry for a couple of minutes

3
Done

Add all the remaining spices and fry for 30 seconds

4
Done

Add the tomato paste, 1/2 portion of the base gravy and stir for 30 seconds before adding the remainder then cook for a minute or 2

5
Done

Add the spinach and chickpeas, stir in and cook for a further 10-15 minutes on medium until the chickpeas are soft

thecurrykid

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