Chole Saag Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: 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.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Davis, California, USA

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Reviewed: May 30, 2008
This was a great recipe to use up our extra fresh spinach from our CSA. We only had sour cream and frozen peas in the house and they worked well. We will make some sticky rice to eat with the leftovers. Thanks for the recipe.
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3 users found this review helpful

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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: 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.
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12 users found this review helpful

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Cooking Level: Expert

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