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Before you jump to Robin's Chana Saag recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Consume: How to Do It Correctly.
When you first start your diet one of many things you will learn right away is that trying to keep a food journal is very helpful. Keeping a food journal helps you identify the foods you are eating as well as the foods you arent eating. For example, after retaining a food journal for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down will allow you to see specifically which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
Write down exactly what time of day it is whenever you eat. This will help you determine just what times of day you feel the most hungry, when you usually reach for snacks and then you can learn how to deal with those times. After a day or two you might notice that, though you eat lunch at the same time every day, you still feel hungry an hour or so later. This will also enable you to identify the occasions when you start to eat simply to give yourself something to do. This is very important because, once they are revealed, you can find various other ways to fill those moments than with unhealthy foods.
Record your mood whenever you eat. This helps you to explain to you whether or not you use food as a response to emotional issues. It will also identify the foodstuffs you choose when you are in certain moods. Lots of us will reach intuitively for junk food when we feel disappointed or angry and we are more likely to select healthy options when we feel happy or content. Paying attention to what you reach for when you are upset just might help you stock similar but healthier items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got insight from reading it, now lets go back to robin's chana saag recipe. To cook robin's chana saag you need 19 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Robin's Chana Saag:
- Take 2.5 bags (9 oz) of each) spinach (or use mustard greens).
- Use 1 can (16 ounce) of chick peas.
- Prepare 4 of ripe Roma tomatoes.
- Provide 1 of small red onion chopped.
- You need 4 of stems green onions.
- You need 2.5 Tbsp of canola oil (or vegetable oil).
- Get 4 Tbsp of butter, at room temperature.
- Provide 4 cloves of garlic (minced).
- Provide 1 Tbsp of ginger (minced).
- Take 8-10 of coriander seeds (or 1 tsp of ground coriander).
- Get 8-10 of fenugreek seeds.
- Take 1 tsp of cumin seeds.
- Get 1.5 tsp of ground cumin.
- You need 2 tsp of curry masala (or garam masala).
- Provide 1 tsp of mustard seeds (optional).
- Use 1 of small red chili (or use 2 drops Aldi's Carolina Reaper paste).
- Use Half of bunch cilantro.
- Provide 1 tsp of turmeric.
- Use to taste of Salt,.
Steps to make Robin's Chana Saag:
- Heat the oil over medium heat. When the oil is hot, add the coriander seed, cumin seed, fenugreek seed, mustard seed (if using), and the red chili..
- Once the seeds start to spatter (be careful to not let it burn- lower the heat, if needed), add the onions and cook until the onions are translucent (about 5-7 mins on medium heat).
- Add the garlic and ginger, stir and let cook for about a minute..
- Add the spinach and cook until the spinach starts to wilt. Add the turmeric, salt, ground cumin, and curry masala (substitute with garam masala, if you don't have the curry masala). Stir well and cook for about 5 minutes..
- Add the tomatoes, stir and cook for another 5-7 minutes until the tomatoes are soft and release juice..
- Turn off the heat and let it cool for a few minutes..
- In the meantime, coat a small pan with some oil and add the chick peas to the pan. Sprinkle 1 teaspoon of ground cumin and some salt. Fry the chick peas for about 10 minutes, stirring occasionally..
- While the chickpeas are frying, transfer the spinach-tomato mixture into a blender. Add the butter and blend it until smooth. Add more spicy chili or hot sauce if you like it spicy..
- Transfer the blended sauce to the pan and heat to warm. Add green onions and cilantro. After the chickpeas are done, transfer the chickpeas to the sauce and stir to mix well. Serve over rice..
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