Name: Kale Chane Ka Saag recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8
Ingredients: Black Chickpeas (Kala Chana) - 50 Grams; Finely Chopped Spinach (Barik Kati Palak) - 4 Bunches; Finely Chopped Amaranth Leave (Barik Kati Maat) - 2 Bunches; Finely Chopped Dil Leaves (Bari Kata Soya Leaves) - 1 Bunch; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon; Finely Sliced Onion (Kati Pyaz) - 1 Medium Size; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Kale Chane Ka Saag RECIPE

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.

Ingredients Serving: 8

Black Chickpeas (Kala Chana) - 50 Grams
Finely Chopped Spinach (Barik Kati Palak) - 4 Bunches
Finely Chopped Amaranth Leave (Barik Kati Maat) - 2 Bunches
Finely Chopped Dil Leaves (Bari Kata Soya Leaves) - 1 Bunch
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon
Finely Sliced Onion (Kati Pyaz) - 1 Medium Size
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onion and cook till it becomes light brown
Add ginger garlic paste and cook till the moisture from the paste gets evaporated
Now add soaked black chickpeas. Mix and cook for 2 to 3 minutes
At this stage wash and add the finely chopped spinach, amaranth leave, dil leave & green coriander. Mix them well. Cover and cook for 2 minutes, by doing this greens will start leaving it mositure which will help in cooking the black chickpeas
Now add all dry ingridents 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 get seperated from them and black chickpeasare completed cooked
Finely add the slit green chill and mix it and cook it for another minute
The dish is ready to be served with any Indian bread

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