Chole Saag Recipe - Bush’s Best

Chole Saag

Recipe By: Kristin   Photo By: chocolots
Write a Review | Read Reviews (30)
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.
 
  • Prep: 15 Minutes
  • |
  • Cook: 10 Minutes
  • |
  • Total: 25 Minutes
 
4
 
 
  • 2 tablespoons vegetable oil
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  • 3 cloves garlic, minced
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  • 1 onion, chopped
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  • 1 teaspoon red pepper flakes
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  • 1 teaspoon ground cumin
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  • 2 tablespoons curry powder
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  • 1 (15 ounce) can sweet peas, drained
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  • 1 (15.5 ounce) can garbanzo beans, drained
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  • 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
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  • 1 (8 ounce) container plain yogurt
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  • 1 cup chicken broth
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  • salt and pepper to taste
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  1. 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.
Nutrition Information
 
 
More Reviews (30)
Reviewed By: zkatom
I can't believe how good this was! I followed the recipe exactly - it was super simple to make. Served over white jasmine rice it was delicious.
Reviewed By: Legalbean
I was so excited for this dish based on the positive reviews, but was very disappointed. There was a good amount of heat in the dish (I doubled the red pepper and cumin), but it lacked any other flavors. Even my husband, who will eat anything, declined to touch the leftovers.
Reviewed By: Elisabeth Thomas
I originally gave this 4 stars because it wasn't quite the saag recipe I was looking for. But now that it's become a staple in our household, I think I ought to revise my rating! We love this. I measure the spices generously, use fresh spinach, and add a bit more spinach than is actually called for, but other than that, the recipe hasn't evolved much in the months that we've been making it.