There are lots of people who seem to love hating Rachel Ray and Sandra Lee types.  But isn’t a 30 Minute Meal or one that’s Semi-Homemade better than takeout?  I’m not talking about the type of fast and easy processed foods that got Ruhlman riled up.  I’m talking about cutting some “traditional” corners while still using fresh, healthy ingredients.

So here’s my confession.  When I make spinach, I usually make it “the way you are supposed to.”  I puree it to a smooth, creamy consistency and then add it to a masala that has been lovingly and carefully made.

I won’t stop making it that way.  But I did discover an easier way to create a satisfying spinach curry.  And it allows me to feed my family a fresh, healthy, Indian meal in a pinch.  And – well – that it’s quick and easy too is really okay…in my book.

Update:

After I published this post, I realized that when writing recipes and breaking them out into easy to follow steps, they sometimes look more complicated than they in fact are – and this recipe is SO easy, that I don’t want to overcomplicate. So here’s the summary of how to make it: Cook spinach. Remove. Fry cumin seeds. Add chickpeas, spices, salt, tomato paste, canned tomatoes and water. Cook for 10 minutes. Add spinach. Eat.

Spinach and Chickpeas – Channa Saag
~8 servings
Adapted from The Three Sisters Indian Cookbook

4 bundles spinach, washed leaves
1/2 teaspoon cumin seeds
1 28 ounce can of chickpeas
1 teaspoon dry ginger powder
1 1/2 teaspoon coriander powder
1 teaspoon fennel
1/2 teaspoon cumin powder
1 teaspoon chili powder
3/4 teaspoon garam masala
2 tablespoon tomato puree
1 28 ounce can stewed/diced tomatoes
Salt to taste

1. Heat 1 tablespoon of olive oil in a tall stockpot. Add the spinach leaves and 1/2 teaspoon salt. Cook for about 5 minutes breaking down the spinach leaves until wilted and pulped but some liquid remains. Remove to a separate bowl.

2. Heat 1 more tablespoon of olive oil in the same stockpot. Add the cumin seeds and fry for 1-2 minutes until they sizzle.  Add the chickpeas and 2 teaspoons salt.

3. Remove from heat and add the ground spices.

4. Return to heat and mix in the tomato puree and canned tomatoes. Cook for 1-2 minutes and then add 3 cups water. Cover and cook for about 10 minutes.

5. Add the spinach with its liquid and cook for another 5-10 minutes on low heat.

6. Taste and adjust salt and chili as needed. Serve hot with naan, raita and rice.

Punjabi Chole with Amchur Crusted Aloo is possibly the easiest curry I’ve made in a long time.  The chickpeas are packed with protein and high in fiber, and their buttery, nutty taste mixes well with this heavy on masala curry sauce topped with tangy, roasted potatoes.  In a nutshell, you boil everything in a big stockpot, broil some potatoes and top it all off with onions.  Easy.  Tasty.  Healthy.  I can’t ask for more.

Rajat’s mom gave me this recipe and while she gave me instructions and ingredients, as with most recipes handed down from Indian parents, there were no measurements or cooking times.  I was a little skeptical as to how mine would turn out.  I tweaked the recipe to make it little simpler, and my measurements below are for medium-spicy chole.

Recipes from Indian parents are often seemingly incomplete and confusing.  How many of you have had this happen to you: there’s a flurry of instructions where various spices and ingredients are quickly mentioned and passed over and mentioned again, then invariably in the middle of relaying step eight a memory jog causes step three to suddenly change and interjected questions about “how much” and “how long” either go unanswered or are met with some vague quasi-measurement that only confuses further.  Or my favorite is when thirty minutes after relaying the recipe, my  mom calls to say an ingredient was accidentally omitted.  By this point, of course, it’s too late.

Don’t despair.  I just taste whatever it is I’ve just made towards the end of the cooking process and then adjust spices and salt accordingly.  Even the most accurate of measurements, cooking times and instructions aren’t a substitute for the good old fashioned taste test.  Because if it tastes good to you, then no matter what’s the “right” way or the “wrong” way, it’s perfect.    

I�EUR(TM)ve been craving the smooth taste of hearty chickpeas ever since reading about Mike�EUR(TM)s channa masala. So, not surprisingly, Sunday�EUR(TM)s lineup included chickpeas. As a healthier alternative to palak paneer, we decided to make palak channa. Soft, buttery chickpeas swimming in pureed fresh spinach made for a fulfilling end to a lazy weekend. You can also substitute paneer or aloo (potatoes) for the chickpeas.