READY IN 25 mins

Chole Saag

Read Reviews (41)

"This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for." — Kristin

Directions

Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 17, 2008

This was quite good. I did make some changes however, just because I have too when making a recipe that I am familiar with. First, I toasted the spices (cumin, cardamom, coriander, cloves) and then used butter (since I didn't feel like making ghee) to saute the onions and garlic in. I crushed the spices and added them to the onions, along with curry powder. I used a home made yogurt, which is more tart than what you generally find in the store. I served it with an Indian-ish rice I tossed together. So I really liked this, but agree that it would have been better with fresh spinach, but I didn't have any on hand. I think that adding coconut milk to this (as another reviewer suggested) would be a little odd.

—Sybarite

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Most Helpful Critical Review

Oct 15, 2007

This recipe is tasty, however it did not taste like Chole Saag to me. I substituted coconut milk for yogurt and fresh spinach for frozen which I think made it more bright and fresh tasting.

—Alex C.

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60 Ratings

Jul 20, 2009

This was decent if you followed directions exactly, but it needs to be cooked longer than "heated through". Per another recipe on this site, the next day I heated up a little additional butter and added more garlic and 2 teaspoons of red curry powder- then added the previously cooked saag. I added a cup of chicken stock and cooked for a long time (?- 1 hour?) and at the end added about 1/4 cup of plain yogurt. THIS I could eat every day- it was delicious.

—divinec

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Aug 31, 2009

Great dish!! The only think I added that it did not call for was a 1/2 tsp (give or take) of garam masala. Also, I only used 5 oz of fat free greek yogurt. Fabulous dish to make for an Indian themed dinner.

—Erika

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Apr 14, 2009

Oh, my gosh, this was fantastic. We simmered a chicken breast cut into chunks in garlic, salt and pepper and olive oil in a separate pan until really tender and threw that in at the very end. What a great meal..we ate with some store bought naan. PRIMO!! We followed the suggestion and used fresh spinach.

—metsker

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Jul 19, 2008

This is an outstanding Indian recipe that I will be making very often. I served this with naan bread.

—Isabelle

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Apr 18, 2011

This really satisfied the taste that I want from Indian food. Now, FYI, I am from Kansas, so it may not be totally authentic , but I thought it was wonderful. The spice got my attention, sweetness from the peas, healthy, and low fat. Now, I did use what I have on hand, so frozen peas and beans, and used 6 cloves of garlic. I did increase the temp to medium high for the onion, garlic, and spices until soft. Also, added plain greek yogurt on top after served in a bowl. Very good and highly recommend.

—Blue Legume

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Jan 27, 2011

I was looking for a chick pea recipe and found this. The chick peas I had were cooked, dried chick peas (not canned), and I didn't have canned sweet peas, so I microwaved frozen peas. I also substituted vegetable broth for the chicken broth, added some extra water, and cooked longer than the recipe called for (based on one review I read and the fact that I wanted to put my daughter to bed before dinner). The result was delicious! For those who couldn't guess based on the amount of red pepper flakes called for, this is fairly spicy. My husband and I ate it plain, but others might want to serve it over basmati rice or with naan (as a number of reviewers recommend) or, for those who really don't like spicy food, reduce the amount of red pepper flakes.

—miriyummy

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Nutrition

Calories
328 kcal
16%

Carbohydrates
47.1 g
15%

Cholesterol
3 mg
1%

Fat
10.1 g
15%

Fiber
12.2 g
49%

Protein
15.5 g
31%

Sodium
858 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chole Saag

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 328
** Calories from Fat: 91

% Daily Value *
** Total Fat 10.1g 15 %
** Saturated Fat 1.9g 10 %
** Cholesterol 3mg 1 %
** Sodium 858mg 34 %
** Potassium 690mg 19 %
** Total Carbohydrates 47.1g 15 %
** Dietary Fiber 12.2g 49 %
** Protein 15.5g 31 %
** Sugars 8.4g
** Vitamin A 180 %
** Vitamin C 29 %
** Calcium 35 %
** Iron 52 %
** Thiamin 14 %
** Niacin 24 %
** Vitamin B6 49 %
** Magnesium 39 %
** Folate 108 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.