Saag Chole (Chickpea and Spinach)

Ingredients

• 1 medium White Onion
• 2 medium Roma Tomatoes
• 10 Cashews; Soaked in warm water for 1 hour
• 1 tbsp Ginger; Chopped
• 3 cloves of garlic; Peeled
• 1/2 Serrano Pepper or Green Chili Pepper (optional)
• 2 medium Roma Tomatoes
• 1 tsp Cumin Seeds
• 1 tsp Sea Salt (according to taste)
• 1/2 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Red Chili powder
• 1 tbsp Coriander powder
• 1.5 cups of Chana/Chickpeas; Boiled/Cooked
• 4 cups Fresh Spinach leafs

Garnish (Optional)

• 2 tbsp Fresh Cilantro leaves; Chopped
• 1/4 medium white Onion; Finely Chopped
• Cashew paste

Preparation

1. Purée onion, ginger, garlic and Serrano together in the blender. This will be your onion paste. Empty the onion paste in a bowl.
2. Use the same blender bowl, puree the tomatoes and place it in a separate bowl.
3. Rinse the blender bowl and add the soaked Cashews. Blend until it turns into a smooth paste.
4. Place a medium saucepan (keep the lid on the side) on medium heat
5. Add Cumin Seeds to the saucepan. Stir to avoid sticking to the pan for 1-2 mins.
6. Once the Cumin Seeds turn light brown, add the onion paste (look at the first step). Stir the onion paste for 2 minutes and cover the pan with the lid (but keep checking that onion paste is not sticking to the bottom of the pan, if it is, just add 2-3 tbsp of water at a time). Cook the onion paste until they are light brown.
7. Once the onion paste is light brown,  add tomato puree to it with salt. Cover the pan with the lid for 2 mins.
8. Add Turmeric, Garam Masala, Red Chili powder and Coriander powder to the pot. Stir everything together and cook until all the water evaporates. It will start look like a paste now. It takes about 10-12 mins to form a paste.
9. Add 3 tbsp cashew paste to the pan and mix everything together. If you think the purée is sticking, add 2 tbsp of water. Cover the lid for 1 min
10. Add the spinach. Mix spinach and the purée together and cover the lid for 4 mins (but keep an eye on the pan). The spinach should blend into the paste.
11. Add the chickpeas to the pan. Gently stir. If it sticks to the pan, add 2-3 tbsp of water to the pan. Cover with lid for 5 mins and turn heat off.
12. Garnish with drizzle of leftover cashew paste, add few pieces of chopped onions and sprinkle chopped cilantro
13. Enjoy this tasty dish with whole wheat naan, roti or brown rice