Aside from my standard go-to Indian curry recipe that I’m sure isn’t even “legitimate Indian food” (much in the way I mock American Chinese food), I have never attempted to cook any Indian food in my kitchen.
It’s intimidating! The entire cuisine is based on such specific knowledge on how to use certain spices to coax out the most flavors of a dish. The spices used in Indian cooking are what elevate the dish and make Indian cuisine so loved. Which is great and all, but it’s not exactly helpful or reassuring when wanting to recreate Indian food in my kitchen.
This chana saag turns out to be very tasty. I know it’s probably not authentic, least of all because it’s made in a slow cooker and it’s safe to say that slow cookers are not used in traditional Indian cooking. But coming home after an afternoon out to the smell of chana saag simmering away in the slow cooker can’t be beat.
- 1 medium onion
- 2 cloves garlic
- 1 tbsp curry powder
- 1 tsp ginger powder
- 1 tsp cumin
- 3/4 tsp salt
- 1 8 oz. can diced tomatoes
- 1 lb. frozen chopped spinach
- 1 15 oz. can chickpeas
- 1 12 oz. can evaporated milk
- Dice the onion and garlic. Place in the slow-cooker and add curry powder, ginger powder, cumin and salt, coating the onion and garlic.
- Add the tomatoes, chopped spinach, (rinsed) chickpeas and evaporated milk. Cook on Low for 3-4 hours. Serve with a side of basmati rice or naan.