Kale Chane Ka Saag

Name: Kale Chane Ka Saag
Yield: 8 servings
Cuisine: Indian
Ingredients: 50 Grams Black Chickpeas (Kala Chana) -; 4 Bunches Finely Chopped Spinach (Barik Kati Palak) -; 2 Bunches Finely Chopped Amaranth Leave (Barik Kati Maat) -; 1 bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves); 1 bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya); 1 Table Spoon Ginger Garlic Paste (Adrak Lasoon Ka Paste) -; 1 Finely Sliced Onion (Kati Pyaz) Medium Size; 5-6 Slit Green Chilies (Kati Hari Mirch) -; 1 Table Spoon Red Chilli Powder (Laal Mirch Powder) -; 1 Tea Spoon Turmeric Powder (Haldi Powder) -; As needed Oil; to Taste Salt According

Jaideep Singh (Jai Ki Rasoi Se) @cook_14042461

My maternal grandmother (Nani Ji) loves to eat green leafy vegetables in any form like Palak, Maat, Methi, Soya and Hara Dhaniya etc.. "Jai Ki Rasoi Se" churned out a traditional and one of her all time favorite dishes "Kale Chane Ka Saag". This dish is dedicated to my nani ji.

Jaideep Singh (Jai Ki Rasoi Se) @cook_14042461

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Ingredients

8 servings

50 GramsBlack Chickpeas (Kala Chana) -
4 BunchesFinely Chopped Spinach (Barik Kati Palak) -
2 BunchesFinely Chopped Amaranth Leave (Barik Kati Maat) -
1 bunchFinely Chopped Dill Leaves (Bari Kata Soya Leaves)
1 bunchFinely Chopped Green Coriander (Barik Kata Hara Dhaniya)
1 Table SpoonGinger Garlic Paste (Adrak Lasoon Ka Paste) -
1Finely Sliced Onion (Kati Pyaz) Medium Size
5-6Slit Green Chilies (Kati Hari Mirch) -
1 Table SpoonRed Chilli Powder (Laal Mirch Powder) -
1 Tea SpoonTurmeric Powder (Haldi Powder) -
As neededOil
to TasteSalt According

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Steps

1

Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
2

Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onion and cook till it becomes light brown
3

Add ginger garlic paste and cook till the moisture from the paste gets evaporated
4

Now add soaked black chickpeas. Mix and cook for 2 to 3 minutes
5

At this stage wash and add the finely chopped spinach, amaranth leaves, dill leaves & green coriander. Mix them well. Cover and cook for 2 minutes, by doing this greens will start leaving it moisture which will help in cooking the black chickpeas
6

Now add all dry ingredients like turmeric, red chilli powder and season it with salt according to the taste. Mix all and add ½ cup of water, cook it on low flame till oil gets seperated from them and black chickpeas are completely cooked
7

Finely add the slit green chillies and mix it and cook it for another minute
8

The dish is ready to be served with any Indian bread