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How to Make North Indian Saag Chole (Chickpeas and Greens) - A Step-by-Step Guide

North Indian Saag Chole is a hearty and flavorful vegetarian dish that combines the earthy goodness of chickpeas with the vibrant flavors of mixed greens. This traditional recipe has been passed down through generations in North Indian households and is a staple in many regional cuisines.

Chickpeas, also known as garbanzo beans, are a versatile and nutritious legume that is rich in protein, fiber, and essential vitamins and minerals. When combined with leafy greens such as spinach, mu...

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Ingredients

  • 2 bunches fresh mustard greens
  • 2 bunches fresh spinach
  • 2 ½ cups water, or as needed, divided
  • 1 teaspoon salt
  • 2 cups finely chopped cabbage
  • 2 cups finely chopped broccoli
  • ½ cup corn flour
  • 4 tablespoons vegetable oil
  • 2 teaspoons cumin seeds
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 2 medium tomatoes, cored and chopped
  • 1 large green chile pepper, seeded and diced
  • 2 teaspoons ground coriander
  • 1 teaspoon minced fresh ginger, or to taste
  • salt to taste
  • 1 ½ cups chickpeas

Information

  • Prep Time: 40 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 10 servings

  • Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
  • Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
  • Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
  • Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
  • Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
  • Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

    • Nutrition

    257 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 24mg
    • Sodium: 488mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 7g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 105mg
    • Calcium: 173mg
    • Iron: 4mg
    • Potassium: 860mg

    Categories

    Spicy recipes
    Vegetarian recipes
    Main recipes
    Gluten free recipes