How to cook Kale Chane Ka Saag at home

Kale Chane Ka Saag - Turned out great! Very moist.. Today I am sharing this Kale Chane Ka Saag! A quick and easy dinner that is ready in under 35 minutes! It's an Indian Pahadi (Utranchal) recipe, which made by kale chane(chickpeas). Very tasty, delicious to eat फाणु with rice(chawal) with greeN veg.or chatni. Kale ka saag is a healthier twist to the traditional Sarson(mustard) ka saag. Served with a dollop of white/yellow butter, this is a great accompaniment to. Chane ka saag is a winter delicacy and usually made in the northern parts of India.

Get My Secrets to Great Indian Food. Making chane ka saag recipe is easy And it is just the preparation that takes time. I clean the greens one day before and keep them in the fridge in air tight cotton bag or container.

You can cook Kale Chane Ka Saag with 12 Ingredients and 8 steps. See the following guide!

1. 50 Grams Black Chickpeas (Kala Chana) -.
2. 4 Bunches Finely Chopped Spinach (Barik Kati Palak) -.
3. 2 Bunches Finely Chopped Amaranth Leave (Barik Kati Maat) -.
4. 1 bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves).
5. 1 bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya).
6. 1 Table Spoon Ginger Garlic Paste (Adrak Lasoon Ka Paste) -.
7. 1 Finely Sliced Onion (Kati Pyaz) Medium Size.
8. 5-6 Slit Green Chilies (Kati Hari Mirch) -.
9. 1 Table Spoon Red Chilli Powder (Laal Mirch Powder) -.
10. 1 Tea Spoon Turmeric Powder (Haldi Powder) -.
11. As needed Oil.
12. to Taste Salt According.

My Husband is from Kanpur and I learned making this kale chane aur kaddu ki sabzi from my Mother In Law and now making it quite often. Pumpkin is quite a blend vegetable but taste very good if you make it tangy and spicy. P we add raw mango aur mango powder for sourness and add some sugar to. Sookhe Kale Chane or Dry Black Chickpea Curry is a delicious, spicy and popular dish that forms a part of the North Indian Cuisine.

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.

It is made by roasted boiled black chickpeas in Indian spices. There is no onion and garlic used in the ingredients of this dish and thus it enjoys a virtual monopoly as a dish. Kale saag because kale is not just a salad. Today I am sharing one of our house favorite everyday menu recipe - kale Kale plus spinach plus chickpea and tofu all simmered in indian spices - packed with nutrition and deliciousness. Protein overload which keeps you filling for a.