Chickpea Saag

Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Emma RingnessRecipe informationIngredients2Tbsp. unsalted butter1large white onion, thinly sliced8garlic cloves, coarsely chopped11" piece ginger, peeled, coarsely chopped2tsp. cumin seeds2tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more¼cup plain whole-milk Greek yogurt, plus more for serving½tsp. ground turmeric½–1serrano chile110-oz. package frozen spinach, thawed½tsp. garam masala115-oz. can chickpeas, rinsedSteamed rice and/or warm naan and lime wedges (for serving)Need to make a substitution?PreparationStep 1Melt 2 Tbsp. unsalted butter in a medium skillet with a lid over medium heat. Add 1 large white onion, thinly sliced, 8 garlic cloves, coarsely chopped, one 1" piece ginger, peeled, coarsely chopped, 2 tsp. cumin seeds, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Cover and cook, stirring occasionally, until onion is translucent and tender, 8–10 minutes.Step 2Uncover pan and add ¼ cup plain whole-milk Greek yogurt and ½ tsp. ground turmeric. Cook, stirring often, until yogurt is slightly thickened (it will split into tiny curds), about 2 minutes. Let cool a few minutes, then transfer to a blender; reserve skillet.Step 3Add ½–1 serrano chile (depending on the spiciness of your chile and your heat preference), one 10-oz. package frozen spinach, thawed, and ½ tsp. garam masala to blender; blend until mixture is very smooth, about 3 minutes.Step 4Return purée to reserved skillet and add one 15-oz. can chickpeas, rinsed. Cook saag over medium-low heat, stirring often, until heated through (do not bring to a simmer or saag may split).Step 5Transfer saag to a medium bowl. Serve with steamed rice and/or warm naan, lime wedges, and more yogurt alongside.Do Ahead: Saag can be made 1 day ahead. Let cool. Transfer to an airtight container and chill. Reheat over medium-low heat before serving.Recipe notesBack to topTriangle