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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Sauté the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato. | 2. Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape. | 3. Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through. | 4. After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low) and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to purée some of the mixture, or transfer half of it to a blender and carefully purée it.* I left mine chunky. Once it’s heated through, adjust the salt and curry powder to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	2			-	-	-	-
ginger	2	inches		-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt	3/4	teaspoon		-	-	-	-
tomato	1			32.76	7.0798	1.6016	0.364
spinach	1	lb	chopped frozen	99.7904	17.6901	9.979	1.3608
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.