This Chana Saag Aloo Curry aka Curried Chickpeas, Greens and Potatoes is an Indian inspired curry recipe. It's heavy on spices and hearty. This curry is full of ginger, tangy tomato and garam masala. It's flavors are intense with notes of cumin and spicy black mustard seeds. This curry recipe is one of my favorites, because it is quick to make and very filling.
5cups Greens (spinach, chard and kale mix)chopped small
1easalt and pepper to taste
1cupchopped cilantro
1tspolive oil
2tbspfresh gingerpeeled and chopped
Instructions
Saute potatoes in oil for 5-7 minutes stirring occasionally and looking for some golden color
Push potatoes to one side and add onion, garlic and ginger and saute for 5 minutes until golden and fragrant then mix into potatoes and cook 5 more minutes
Push all to one side then add the dry spices to “temper” which really brings out the flavors. Mustard seeds, cumin seeds, turmeric, garam masala, coriander, cumin. Cook for two minutes this way then mix into the potatoes. Add salt and black pepper plus tomato paste.
Add chickpeas, water, and plant milk and bring to a boil. It will thicken and smell amazing. Turn doen and simmer until potatoes are soft. Then stir in greens of your choice. You may use frozen if you like. Once the greens are wilted and the sauce is thick and creamy it is ready to go. Taste for salt and serve with cilantro and rice.
Notes
-For another variation, you may sub sweet potatoes for the white potatoes.-For a milder curry, leave out the mustard seeds-For a simpler curry, omit all the spices and instead use 2 tablespoons curry powder